Baked Spaghetti Squash
Servings: 2 servings
This baked spaghetti squash is a light, yet flavor-loaded dish that brings together tender squash strands with bold, briny Kalamata olives, juicy sun-dried tomatoes, earthy artichoke hearts, and vibrant fresh herbs. It's naturally gluten-free, totally satisfying, and perfect for when you want something absolutely crave-worthy.
Equipment
- oven
Ingredients
FOR BOWL
- 1 spaghetti squash seeds removed
- 2 tsp extra-virgin olive oil
- ¼ tsp sea salt, unrefined
- ¼ tsp black pepper, ground ground
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, unrefined
- 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
- Meal prep friendly: This dish keeps well in the fridge for up to 4 days. Store in an airtight container and enjoy chilled or gently reheated.
- Make it vegan: Just skip the feta or swap in a plant-based version. Want more protein? Toss in some canned chickpeas or grilled tofu.
- No spaghetti squash? You can sub with zucchini noodles or roasted sweet potatoes. The vibe will shift slightly, but the flavors still work beautifully.
- Add crunch: Sprinkle toasted pine nuts, sunflower seeds, or chopped walnuts on top just before serving for that satisfying bite.
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