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5 from 6 votes

Oven Roasted Spaghetti Squash

Servings: 2 servings
Author: Jen Hansard
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
I’m a huge fan of swapping traditional pasta for veggie noodles in this Mediterranean-inspired recipe. Spaghetti squash is very mild and has a great texture that can hold up to sauces and toppings like a champ. Enjoy it to the fullest wrapped in olive oil, artichoke hearts, olives and sun-dried tomatoes topped with crunchy walnuts and perfectly seasoned.

Equipment

Ingredients

FOR BOWL

Toppings

  • 2 cups kale cut into ribbons
  • ½ cups marinated artichoke hearts drained and chopped
  • 4 tbsp kalamata olives
  • 4 tbsp raw walnuts chopped
  • 4 tbsp sun-dried tomatoes chopped
  • 2 tbsp lemon juice
  • 4 tbsp fresh parsley roughly chopped
  • ¼ tsp crushed red pepper to taste
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 2 tbsp Vegan Parmesan Cheese for serving

Instructions

  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • Set a whole spaghetti squash on a large cutting board. Using a sharp chef's knife, half the spaghetti squash length-wise. Use a spoon to scrape out the seeds in both halves.
  • Place the squash halves on the baking sheet and sprinkle with olive oil, salt and pepper. Flip them cut side down and bake for 40–45 minutes.
  • When squash is done, carefully remove from oven and scrape the inside of the squash with a fork to create "strands". Use a fork to scrape the squash strands away from the shell and into 2 bowls.
  • Top with any or all of the toppings listed above and serve immediately.

Notes

  • You can also top with cashew cream.
  • Eat within 24 hours, or the spaghetti squash 'noodles' start to go mushy. 
  • Use the nuts or seeds of your choice in place of walnuts. 
  • Since you will taste the olive oil as it soaks into the squash, I recommend using a higher quality oil that tastes good.
  • Swap vegan parmesan cheese with regular parmesan if you are fine with adding dairy.

Nutrition

Calories: 459kcal, Carbohydrates: 51g, Protein: 11g, Fat: 29g, Saturated Fat: 3g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Sodium: 2032mg, Potassium: 1283mg, Fiber: 15g, Sugar: 19g, Vitamin A: 8677IU, Vitamin C: 104mg, Calcium: 347mg, Iron: 5mg