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.
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Christine Roness 08.05.2019
Excellent dish. I wish I knew the nutritional breakdown.I needing it tonight I made it numerous times thank you for a great recipe
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Elizabeth 08.24.2018
This is an easy, delicious and eye appealing dish.
David 08.16.2018
Just made this tonight. Was absolutely delicious!!!
Joanne Olsen 08.02.2018
Made this recipe for my daughter who is a vegetarian and it was amazing! I would like to make it for company and wondered if you have ever made it in advance. If so, how did you reheat it?m
Kristin 08.06.2018
I’m so glad to hear it, Joanne! I think you could roast the spaghetti squash the night before, shred it, cool it, then store in the refrigerator. Toss in the skillet the next night to heat through. :)
Monica Chacon 07.17.2018
Do we know a nutritional value/ calories/ carbs for this dish?
Stacey E. 06.13.2018
I’ve always hated squash of every kind, but I got one of these today in a food box, so yours is the recipe I’m going to try. I’ve always been kind of creeped out by strands of squash. I used to see my mom make spaghetti out of it, and thought it looked terrible. But your recipe looks pretty good. It’s also an excuse to get rid of some of the tomatoes I also got in the box. Everything in the recipe sounds great except the squash. I’ll rate it after I make it.
Sandra 04.20.2018
Thank you for the receipe I just purchased a spiral slicer. I will try it tonight. I a vegaterian so any reciepes you might have I would appreciate.
Jlo 01.21.2018
I made it. It was delicious. Thanks for the recipe.
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Jlo 01.06.2018
I am not sure if I understand how to shared the squash
Jlo 01.06.2018
I am not sure how to shered the squash.
Brandon 11.04.2017
VERY good! Going in the recipe bank for sure. Must be a typo it says 2 servings? I got much more than 2 :S
Kristin 11.06.2017
So glad you liked it, Brandon! I think it might depend on the size of your spaghetti squash – although we are big eaters here so that might be part of it too. ;)
Catherine 10.09.2017
I made this delicious dish last night for my family. One child is vegetarian but I wanted to add some jumbo shrimp that I had on hand. I followed your recipe exactly and set it aside. I added a drizzle of olive oil back in the pan and sautéed the shrimp. Then combined 3/4 of the veggie squash medley, leaving the other 1/4 for my vegetarian. I will definitely make this again. Thanks
Kristin 10.10.2017
Love the addition of shrimp to this dish – so glad you were able to make it work for your family!
Karen L K 09.18.2017
This recipe was very good! I made it exactly as the recipe said and I have to say it is one of my favorite spaghetti squash recipes. We do Monday vegetarian so this was perfect. Thanks!
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