From caramel drenched crisp, to a vegetarian feast, because THAT’S HOW WE DO!
That is to say, life is all about balance, is it not? A few afternoons ago I was delicately eating this vegetable-packed dish featuring tender strands of roasted spaghetti squash tossed with baby spinach, tomatoes, basil, kalamata olives, and a restrained amount of crumbled feta cheese for lunch, then later that night I ate an entire bag of pizza-flavored chips.
Literally, the entire bag. The whole enchilada. Every last drop.
To be fair, the chips were made with lentils so they were practically health food and, unlike the road trip staple of yesteryear aka pepperoni pizza-flavored Combos (RIP combos,) these chips were thin, crisp, and Margherita Pizza flavored, aka very chic. Plus there were like 18 chips in the entire bag.
Oh who am I kidding, there’s no excuse except for the fact that HOLY COW these chips are totally addicting. Eat with a friend, or at least after whipping up this ridiculously healthy and delicious Very-Veggie Spaghetti Squash!
I’ve mentioned here on IGE before that spaghetti squash doesn’t have the flavor nor texture of regular pasta – and if anyone tells you otherwise I’m calling shenanigans – but it’s so inherently fabulous that you won’t even care. Light, delicate strands of squash with a slightly crisp texture and sweet flavor resemble cooked spaghetti, but they’re low calorie, low carb, and full of vitamin A, potassium, and fiber. I just love when Fall rolls around and these babies are in abundance at the market and grocery store.
Over the past two weeks alone I’ve made and enjoyed this Very-Veggie Spaghetti Squash a couple times, used spaghetti squash for pizza night (which Buzzfeed called shenanigans on and I’m throwing right back!) and swapped it for gluten-free pasta on spaghetti night. Spaghetti squash is versatile and inexpensive, plus extremely filling too. Spaghetti Squash for President (is it not the only logical choice given our current lineup of candidates?!)
Political drama aside, with the temperatures starting to drop, I’ve found myself craving lots of heavier comfort food, so it’s great to lighten dinner up with this delicious, healthy meal that’s full of flavor, color, and texture. After the spaghetti squash is roasted, this dish comes together in about 10 minutes, making it perfect for busy weeknights.
Start the dish by roasting 1 medium-sized spaghetti squash. Look for a spaghetti squash that’s relatively smooth and lump free (though, really, a couple scrapes are just fine!)
Pierce the spaghetti squash with a sharp knife four or five times around the center then microwave for 2 minutes. This will make it easier to slice in half.
Using that same sharp knife, slice the slightly softened spaghetti squash in half then scrape out the seeds in the center. OR, you can slice the spaghetti squash into rings, instead!
Place the halves cut side up on a baking sheet lined with foil then brush or mist with extra virgin olive oil and season the heck out of ’em with garlic salt, pepper, and Italian seasoning. Another reason why I love spaghetti squash is because I’m a volume eater (hello entire bag of chips,) and the spaghetti squash creates an enormous pile of strands that need to be well seasoned.
Roast at 400 degrees for 30-40 minutes or until a knife inserted into the thickest part of the squash goes in with little resistance, then let cool for 10 minutes or so. Finally, take a fork to the flesh and shred like you’re Jillian Michaels. Doesn’t this look like an enormous plate of angel hair pasta? I love it!
Set the squash aside while you saute the vegetables. Heat 1 Tablespoon extra virgin olive oil in a large skillet over medium heat then saute 1 large shallot or 1/2 small onion until tender, 5-7 minutes. Add 3 cloves minced garlic then saute for 1 more minute.
Next add 2 seeded and chopped vine-ripened tomatoes and saute until they just barely start to break down, 1-2 minutes.
Then add 2 cups baby spinach that have been roughly chopped, season with salt and pepper, and then saute until the spinach just barely begins to wilt, about 1 minute.
Last steps are to add the spaghetti squash strands into the skillet along with 1/4 cup kalamata olives that have been sliced and 1/2 cup crumbled feta cheese.
Add 1/4 cup lightly packed fresh basil that’s been chopped, then toss to combine. That’s it!
Scoop onto plates, and serve!
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Very-Veggie Spaghetti Squash
Description
Very-Veggie Spaghetti Squash is a healthy meal packed with vegetables accented with pops of salty cheese and kalamata olives. Fresh and filling!
Ingredients
- 1 medium-sized spaghetti squash
- Italian seasoning
- garlic salt and pepper
- 1 Tablespoon extra virgin olive oil, plus extra for brushing
- 1 large shallot or 1/2 small onion, chopped
- 3 cloves garlic, minced
- 2 vine-ripened tomatoes, seeded then chopped
- 2 cups baby spinach, roughly chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup pitted kalamata olives, sliced
- 1/4 cup lightly packed fresh basil, chopped
Directions
- Preheat oven to 400 degrees then line a baking sheet with foil, spray with nonstick spray, and then set aside. Pearce spaghetti squash with a sharp knife four or five times across the center then microwave for 2 minutes. Slice in half lengthwise then scoop out seeds and place cut side up on prepared baking sheet. Mist or brush with extra virgin olive oil then season generously with garlic salt, pepper, and Italian Seasoning. Roast for 30-40 minutes, rotating baking sheet halfway through, until a knife inserted into the thickest part of the squash goes in easily. Let cool for 10 minutes or so then use a fork to shred the meat onto a plate and set aside.
- Heat extra virgin olive oil in a large skillet over medium heat then add shallots or onions, season with salt and pepper, and then saute until tender, 5-7 minutes. Add garlic then saute for 1 more minute. Add tomatoes then saute until just barely staring to break down, 1-2 minutes. Add baby spinach, season with salt and pepper, then saute until just starting to wilt, 1 minute. Add shredded spaghetti squash, feta cheese, kalamata olives, and basil to skillet then toss to combine and serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Kim P 02.09.2017
I made this tonight and it was sooo good. Best spaghetti squash dish I’ve made so far. This is so much better than using spaghetti squash like a traditional pasta because there is so much water when you add traditional sauces. My entire family had seconds and thirds. For those who eat meat, I sauteed some itallian sausage. I had it without, and it was delicious and filling. Served with a simple salad. Thank you for this recipe!
Kristin 02.10.2017
So glad you enjoyed it, Kim, and I love the sausage addition, too. Thanks so much for leaving feedback!
11 Essential Rules for “Clean,” Healthy Eating : Conscious Life News 12.27.2016
[…] Very-Veggie Spaghetti Squash […]
Holly 12.19.2016
This recipe was soooo good. I did add a 1/2 red pepper that I was trying to use up. I brought it to a party. There was a little left over. I thought great, lunch for tomorrow. NOPE, the host put it in a dish for herself and sent me home with an empty dish. LOL
Kristin 12.20.2016
HA! I am so sorry you were jipped on the leftovers, but so glad everyone (especially the host!) enjoyed the recipe1) :)
11 Simple Ways to Start Clean Eating Today | Top New Product 12.12.2016
[…] Very-Veggie Spaghetti Squash […]
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[…] Very-Veggie Spaghetti Squash […]
A Team 12.02.2016
I’d like to add a protein, maybe chicken? I was wondering if I could cook it separately, then shred it, and mix it in with the dish? Just trying to figure out when would be the best time to introduce it in the recipe
Holly 12.19.2016
You could add chicken, beef, or beans. I like black beans, aduki or you could try some northern white, red or madeira. I wouldn’t like lentiil, you might.
43 Mouthwatering Spaghetti Squash Recipes – Medical Health Care 10.09.2016
[…] 7. Very-Veggie Spaghetti Squash […]
Nancy 09.08.2016
Kristin, this sounds great! I’m willing to try it with zoodles too!
Fall Foods – Cooking My Way Through 7th Grade! 08.28.2016
[…] Tonight for dinner, I made a spaghetti squash dish. Lately I have been obsessed with replacing flour noodles with vegetable. I found a really great recipe for a spaghetti squash meal. You can’t even tell that you’re eating squash instead of pasta! Here is the link for the recipe that I love to use https://iowagirleats.com/2015/10/16/very-veggie-spaghetti-squash/ […]
Me 08.18.2016
Looks good
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[…] Very-Veggie Spaghetti Squash by Iowa Girl Eats […]
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[…] The Recipe can be found HERE […]
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[…] 7. Very-Veggie Spaghetti Squash […]
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[…] Very-Veggie Spaghetti Squash // Iowa Girl Eats […]
4 Ways to Use Spaghetti Squash | Vegetarian Guy 11.25.2015
[…] like in our Spaghetti Squash with Garlicky Kale Pesto recipe. Load it with vegetables, like in this Very Veggie Spaghetti Squash or keep it simple like this Parmesan Garlic Brown Butter Spaghetti Squash […]
Becky 11.22.2015
Just made this for supper. Really amazing!! I was unsure but it was REALLY delish
KJ 11.11.2015
This dish looks so lovely for a Vegan friend coming for Thanksgiving. I’ll substitute Daiya Mozzarella for the feta and hope my other guests don’t eat it all!!
Kristin, I so appreciate your mouth watering recipes and your labeling
for GF and V
Kristin 11.11.2015
You bet, KJ! :)
KalynsKitchen 11.01.2015
Happy November! Just letting you know that I featured this recipe in my October 2015 round-up of Deliciously Healthy Low-Carb Recipes. Hope a lot of my readers will click over here and try it!
Kristin 11.02.2015
Thank you so much, Kayln!
Martha 10.28.2015
Love this recipe! I doubled it so I could bring it to work for my lunch all week. It’s so yummy I think I’m going to make it again this week.
Beatriz McDavid 10.24.2015
Just made them. Oh my God! Delicious!!!!
Kristin 10.24.2015
So glad to hear, Beatriz!!