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Roasted Vegetable Mediterranean Recipe

  • Author: Jen Hansard
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 1 serving 1x
  • Category: Dinner
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegan


I’m a huge fan of swapping traditional pasta for veggie noodles in this mediterranean recipe. And this recipe is no different! Spaghetti squash is very mild and has a great texture that can hold up to sauces and toppings like a champ. 




  • 1/2 spaghetti squash, seeds removed 
  • Olive oil, for drizzling
  • Sea salt + pepper, for seasoning


  • 1 cup (250mL) kale, cut into ribbons
  • 1/4 cup (60mL) marinated artichoke hearts, drained and chopped
  • 1/4 cup (60mL) kalamata olives
  • 1/4 cup (60mL) walnuts, chopped
  • 2 tablespoons sun-dried tomatoes, chopped or julienned
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon nutritional yeast
  • 1 tablespoon fresh parsley, roughly chopped
  • Sea salt and freshly ground black pepper, to taste 
  • Pinch crushed red pepper flakes


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Place the squash half on the baking sheet and drizzle with a little olive oil (just enough to keep it from drying out) and season well with salt and pepper. Flip it over and bake, cut-side down for 40–45 minutes.
  3. To test for doneness, insert the tip of a sharp knife into the squash at various places. It should be easily pierced. Keep warm until ready to serve.
  4. To serve, use a fork to scrape the squash strands away from the shell. Season with a little more salt and pepper.
  5. Place the kale, artichoke hearts, kalamata olives, walnuts, and sun-dried tomatoes on top of the squash.
  6. Squeeze lemon juice over the top, drizzle with olive oil, and top with the Vegan Cheeze Sprinkle, chopped fresh parsley, and a pinch of crushed red pepper flakes. Eat immediately.

Keywords: veggie bowl, mediterranean dish, roasted squash