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Easy plant-based mediterranean recipes
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5 from 5 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: 696kcal
Author: Jen Hansard

Ingredients

FOR BOWL

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

Toppings

  • 1 cup kale cut into ribbons
  • ¼ cup marinated artichoke hearts drained and chopped
  • ¼ cup kalamata olives
  • ¼ cup walnuts chopped
  • 2 tablespoons sun-dried tomatoes chopped or julienned
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon nutritional yeast
  • 1 tablespoon fresh parsley roughly chopped
  • sea salt to taste
  • black pepper to taste
  • crushed red pepper to taste

Instructions

  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • 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.
  • 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.

To Serve

  • Use a fork to scrape the squash strands away from the shell. Season with a little more salt and pepper.
  • Place the kale, artichoke hearts, kalamata olives, walnuts, and sun-dried tomatoes on top of the squash.
  • 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.

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: 696kcal | Carbohydrates: 57g | Protein: 17g | Fat: 51g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 20g | Sodium: 851mg | Potassium: 1524mg | Fiber: 15g | Sugar: 19g | Vitamin A: 8336IU | Vitamin C: 116mg | Calcium: 285mg | Iron: 6mg