Greek-Inspired Vegan Spaghetti Squash

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

Submitted by Stacey
Updated on January 10, 2022
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
2
Yield:
2 servings
Jump to Nutrition Facts

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

Directions

  1. 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.

  2. 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.

  3. Remove squash from the boiling water. Let cool slightly, then use oven mitts and cut squash lengthwise. Scoop out and discard seeds.

  4. 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 (per serving)

251 Calories
11g Fat
41g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 251
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 8%
Sodium 159mg 7%
Total Carbohydrate 41g 15%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 5g 9%
Vitamin C 30mg 34%
Calcium 141mg 11%
Iron 2mg 13%
Potassium 875mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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