Mediterranean 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 parsley.
Equipment
Ingredients
- 1 spaghetti squash seeds removed
- 2 tsp extra-virgin olive oil
- ¼ tsp sea salt, unrefined
- ¼ tsp black pepper, ground ground
Filling
- 2 cup kale cut into ribbons
- ½ cup marinated artichoke hearts drained and chopped
- ¼ cup Kalamata olives
- ¼ cup raw walnuts chopped
- ¼ cup sun-dried tomatoes chopped
- ¼ cup lemon juice
- ¼ cup fresh parsley roughly chopped
- ¼ tsp crushed red pepper to taste
- 1 tsp garlic powder
- 2 tbsp vegan parmesan cheese for serving
Instructions
- Heat the oven to 400 °F. Line a baking sheet with parchment paper.
- Using a sharp chef's knife, halve the spaghetti squash lengthwise. Scrape out the seeds with a spoon.
- Place the squash halves on the baking sheet, drizzle with the olive oil and season with salt and pepper. Turn them cut side down and bake for 40 to 45 minutes.
- Carefully remove the squash from the oven. Use a fork to scrape the flesh into strands and transfer them to 2 bowls.
- Top with the kale, artichoke hearts, olives, walnuts, sun-dried tomatoes, lemon juice, parsley, red pepper flakes and garlic powder. Sprinkle with vegan parmesan and serve immediately.
Notes
- Prep Tip: To make the squash easier to cut, pierce it a few times with a knife and microwave it whole for 3 to 4 minutes. It's done roasting when a fork easily pulls the flesh into strands.
- Instant Pot Method: Set the squash halves on the trivet with 1 cup water. Pressure cook on high for 7 minutes, then quick release, shred and top as directed.
- Protein Boost: Add canned chickpeas or baked tofu for a heartier bowl. Find more ideas in this plant-based protein guide.
- Storing: Leftovers keep in an airtight container in the fridge for up to 4 days. Serve chilled or gently reheated.
Nutrition
Serving: 1.5cups, 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
