This Greek roasted spaghetti squash recipe is so good and easy to make! It can be served as a vegetarian main meal or side dish—but we’re pretty sure all the carnivores out there will love it too.
It can be difficult to assess the doneness of spaghetti squash when made in the microwave, which is precisely why this recipe calls for you to half it then roast it in the oven. Not only does this method make our recipe fail-proof—but roasting it in the oven will give your squash the best flavor!
Need to make a vegan version of this dish? No sweat! Just eliminate the feta and enjoy!
Greek Roasted Spaghetti Squash Recipe
- 1 spaghetti squash, prepared
- 2 Tbsp olive oil
- 1/2 yellow onion, diced
- 1/2 red bell pepper, diced
- 1 cup mushrooms, sliced
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 cloves garlic, minced
- 1/4 cup feta cheese crumbles
- 1 Tbsp fresh parsley, chopped
- salt and pepper, to taste
- Prepare spaghetti squash according to recipe. Cover then set aside.
- Place skillet over medium heat then add olive oil. When oil is hot, add onion and bell pepper. Cook 2–3 minutes—until the onion begins to soften—then add mushrooms, salt and pepper. Continue cooking for about 3–4 minutes, stirring frequently. Add garlic, cook for 1 additional minute then remove from heat.
- Drain any liquid that may have accumulated in the bottom of the bowl of spaghetti squash then add the sautéed vegetables and toss with spaghetti squash to combine. Season to taste with salt and pepper.
- Transfer to a serving dish then sprinkle with feta cheese and chopped parsley. Enjoy!
Spaghetti squash is low in calories averaging about 42 calories in a 1 cup serving—woot woot!