Greek Spaghetti Squash Bowls
- 1 (2½ pound) spaghetti squash, halved lengthwise and deseeded
- ½ cup water
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- ½ small red onion, diced
- 2 cloves garlic, minced
- 1 (5 ounce) package fresh baby spinach
- 1 (8 ounce) package extra-firm tofu, drained and crumbled
- 1 (6 ounce) jar marinated artichokes, drained and roughly chopped
- ¼ cup sliced olives
- 2 tablespoons red wine vinegar
- 2 tablespoons minced fresh basil
- 1 teaspoon Dijon mustard
- ¾ teaspoon dried oregano
- ½ teaspoon ground black pepper
- Preheat your oven to 375°F (190°C).
- Place squash cut-side up into a baking dish. Pour ¼ cup water into each squash half. Cover dish with aluminum foil.
- Roast squash in preheated oven until fork-tender, 30 to 45 minutes; set aside until cool enough to handle.
- While the squash cooks, heat olive oil in a skillet over medium heat. Sauté bell pepper, onion, and garlic in hot oil until golden brown, 10 to 15 minutes.
- Add spinach to the skillet by the handful, cooking and stirring each addition to wilt completely before adding the next batch. Stir tofu, artichokes, olives, vinegar, basil, mustard, oregano, and pepper into the spinach mixture.
- Scrape squash flesh with a fork to remove thread-like strands, keeping a border around the outsides to ensure that the shells remain intact. Stir the squash strands into the spinach mixture; divide between the two halves to serve.
Having trouble cutting that spaghetti squash in half? Using a sharp knife, poke a few small slits in the squash skin. As if you are poking a dotted line along where you plan to slice the squash in half. Then place the squash on cutting board with the most-flat surface down and slice along your ‘dotted line’ of slices.
What others are saying
Sam Dalton says:
Greek and spaghetti squash are two of my favorite things, so it only makes sense that it would taste great together as one. I was expecting it to be good, but it surpassed that, it was fantastic. Definitely going to make this again.
Greg Jones says:
I love Greek salad and this dish reminded me very much of that, but in a spaghetti squash bowl. Overall it was very delicious and filling. I'm not a vegetarian so I added grilled chicken with it, but the recipe is good with or without meat.
Lori Bishop says:
This was so pretty! It would be beautiful served up next to a grilled chicken breast if you're wanting meat with it. Of course I tweaked it..I tweak everything! I omitted the tofu and added Feta Cheese. I didn't have a jar of artichokes so I used Artichoke Pesto ~ yum! And used kalamata olives to keep it Greek. Looking forward to making this again!!