Greek Inspired Vegan Spaghetti Squash Recipes

SPAGHETTI SQUASH WITH BALSAMIC VEGETABLES AND TOASTED PINE NUTS

Spaghetti Squash with Balsamic Vegetables and Toasted Pine Nuts image

The veggies can be prepped while the squash is in the microwave, so I can have a satisfying low-carb and low-fat meal on the table in about half an hour. -Deanna McDonald, Grand Rapids, Michigan

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 medium spaghetti squash (about 4 pounds)
1 cup chopped carrots
1 small red onion, halved and sliced
1 tablespoon olive oil
4 garlic cloves, minced
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
1 medium zucchini, chopped
3 tablespoons balsamic vinegar
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup pine nuts, toasted

Steps:

Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-18 minutes., Meanwhile, in a large nonstick skillet, saute carrots and onion in oil until tender. Add garlic; cook 1 minute. Stir in beans, tomatoes, artichokes, zucchini, vinegar, thyme, salt and pepper. Cook and stir over medium heat until heated through, 8-10 minutes., When squash is cool enough to handle, use a fork to separate strands. Serve with bean mixture. Sprinkle with nuts.

Nutrition Facts : Calories 275 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 510mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 10g fiber), Protein 11g protein. Diabetic Exchanges

VEGAN SPAGHETTI SQUASH

Vegan Spaghetti Squash image

An extremely tasty and healthy spaghetti squash dish that's vegetarian/vegan friendly and very customizable! I also used fresh ingredients but they can be substituted to save time. Enjoy with garlic bread.

Provided by yacqueli

Time 2h20m

Yield 6

Number Of Ingredients 12

Ingredients

1 large spaghetti squash, halved and seeded
8 stalks fresh asparagus, trimmed and chopped
3 large tomatoes, cut into wedges
1 medium onion, cut into wedges
½ cup thinly sliced patty pan squash, or more to taste
4 cloves garlic, sliced
2 tablespoons olive oil
salt and ground black pepper to taste
5 medium mushrooms, sliced
2 tablespoons sliced black olives
1 tablespoon Italian seasoning
1 pinch cayenne pepper

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Place spaghetti squash halves, cut-sides down, in a large baking dish. Add about 3/4 inch water.
Bake in the preheated oven until tender, about 45 minutes. Remove from the oven and turn cut-sides up; let cool for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
Place asparagus, tomato and onion wedges, patty pan squash slices, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast vegetables in the oven for 45 minutes to 1 hour.
While the vegetables are roasting, scrape the insides of the spaghetti squash with a fork to remove strands. Discard skins.
Remove vegetables from the oven and pour vegetable juices into a large pot over medium heat. Add mushrooms and olives to the juices. Peel and discard the tomato skins, and chop onions into smaller pieces. Add all vegetables to the pot. Season with Italian seasoning and cayenne.
Simmer, uncovered, for 15 minutes. Add spaghetti squash and mix until well combined. Simmer until heated through, 2 to 3 more minutes.

Nutrition Facts : Calories 175.4 calories, Carbohydrate 29.2 g, Fat 6.9 g, Fiber 2.5 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 82.9 mg, Sugar 3.9 g

GREEK-INSPIRED VEGAN SPAGHETTI SQUASH

Greek-Inspired Vegan Spaghetti Squash image

Vegan spaghetti squash with a Greek flavor. Garnish with walnuts, if desired.

Provided by Stacey

Categories Spaghetti Squash Recipes

Time 40m

Yield 2

Number Of Ingredients 7

Ingredients

1 (2 pound) spaghetti squash
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 ½ cups chopped fresh tomato
2 tablespoons chopped fresh basil
2 tablespoons sliced black olives

Steps:

Bring a very large pan of water to a boil. Add spaghetti squash and cook until it pierces easily with a fork, 20 to 30 minutes.
While squash is cooking, heat olive oil in a skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add garlic and saute for 3 minutes. Stir in tomatoes and cook until heated through, about 3 minutes.
Remove squash from the boiling water. Let cool slightly, then use oven mitts and cut squash lengthwise. Scoop out and discard seeds.
Use a long fork to pull out strands of spaghetti squash into a serving bowl. Add sauteed veggies, basil, and olives and toss to combine.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 41 g, Fat 10.6 g, Fiber 2.6 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 159 mg, Sugar 5.1 g

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