Go Back
–+ servings
Easy plant-based mediterranean recipes
Print Recipe
5 from 6 votes

Roasted Vegetable Mediterranean Recipe

I’m a huge fan of swapping traditional pasta for veggie noodles in this mediterranean recipe. And this one is no different! Spaghetti squash is very mild and has a great texture that can hold up to sauces and toppings like a champ. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Entree
Cuisine: Mediterranean-Inspired, Plant-Based
Keyword: autumn recipe, gluten free recipe, low sugar recipe, weight loss recipe, winter recipe
Servings: 1 serving
Calories: 597kcal
Author: Jen Hansard

Ingredients

FOR BOWL

  • ½ spaghetti squash seeds removed
  • 1 teaspoon olive oil
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon black pepper

Toppings

  • 1 cup kale cut into ribbons
  • ¼ cup marinated artichoke hearts drained and chopped
  • 2 tablespoon kalamata olives
  • 2 tablespoon walnuts chopped
  • 2 tablespoon sun-dried tomatoes chopped
  • 1 tablespoon lemon juice
  • 2 tablespoon fresh parsley roughly chopped
  • crushed red pepper to taste
  • 1 tablespoon nutritional yeast
  • 1 tablespoon raw almonds
  • 1 tablespoon raw cashews
  • .5 teaspoon sea salt
  • .5 teaspoon garlic powder

Instructions

  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • Place the squash half on the baking sheet and sprinkle with olive oil, salt and pepper. Flip it over and bake, cut-side down for 40–45 minutes.
  • While baking, prepare the vegan parmesan cheese: Place all ingredients in small food processor and pulse until finely chopped. The mixture should look like breadcrumbs. Set aside.
  • While baking, prepare the vegan parmesan cheese: Place all ingredients in small food processor and pulse until finely chopped. The mixture should look like breadcrumbs. Set aside.

To Serve

  • When squash is done, 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.
  • Squeeze lemon juice over the top, and all toppings, including Vegan Parmesan Cheese. Eat immediately.

Notes

  • Vegan Parmesan makes a great topping
  • 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. 

Nutrition

Calories: 597kcal | Carbohydrates: 59g | Protein: 19g | Fat: 38g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Sodium: 2029mg | Potassium: 1568mg | Fiber: 18g | Sugar: 20g | Vitamin A: 8606IU | Vitamin C: 106mg | Calcium: 379mg | Iron: 7mg