Best Greek Spaghetti Squash Toss Recipe 435 Recipes

Greek-Style Spaghetti Squash with Shrimp image

Provided by Katie Workman

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

1 large spaghetti squash (about 4 pounds)
2 tablespoons olive oil
1 teaspoon minced garlic
1 pound peeled and cleaned extra-large shrimp
1/2 cup chopped onion
Kosher salt and freshly ground black pepper
2 cups diced tomatoes
1/2 cup roughly chopped kalamata olives
2 tablespoons chopped fresh oregano leaves
1 cup crumbled feta

Steps:

Preheat the oven to 400 degrees F.
Cut the spaghetti squash in half and scrape out the seeds with a spoon. Place the halves cut-side down on a rimmed baking sheet and roast until the halves look somewhat wrinkly and collapsed, about 50 minutes. Remove from the oven and allow to cool for 15 minutes.
Use a fork to scrape the inside of the squash to form spaghetti-like strands and transfer to a large serving bowl.
Heat the oil over medium heat in a very large, deep skillet (or even a large Dutch oven or pot). Add the garlic and saute until just golden, about 30 seconds. Add the shrimp and onion, season with salt and pepper and saute until the shrimp are pink and almost cooked through, about 4 minutes. Add the tomatoes, olives and oregano and saute until the mixture is hot and the shrimp are cooked through, another 2 minutes.
Turn the shrimp mixture into the serving bowl and toss with the spaghetti squash. Sprinkle with the feta and serve.

Greek Spaghetti Squash Toss Recipe - (4.3/5) image

Provided by jtoro_318

Number Of Ingredients 10

1 teaspoon olive oil
1/4 cup thinly sliced red onion
1/2 teaspoon minced garlic
1/3 cup unsalted chickpeas, rinsed and drained
1/2 teaspoon chopped fresh thyme
6 cherry tomatoes, halved
1 1/2 cups Easy Baked Spaghetti Squash (See recipe below)
1 cup baby spinach, torn
Dash of salt
2 tablespoons crumbled feta cheese

Steps:

Heat oil in a medium skillet over medium-high. Add onion and garlic; sauté 4 minutes. Add chickpeas, thyme, and tomatoes; cook 1 minute. Add spaghetti squash, spinach, and salt; toss gently to combine. Cook 2 minutes or until spinach is just wilted. Sprinkle with cheese. Easy Baked Spaghetti Squash 1 (3-lb.) spaghetti squash 1/2 cup water Preheat oven to 350°F. Cut spaghetti squash in half lengthwise. Scrape out and discard seeds and membranes. Place halves, cut side down, in a large baking dish; add water. Bake at 350°F for 45 to 50 minutes or until tender. Remove squash from oven. Turn cut side up; cool for 10 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands.

Greek Spaghetti Squash image

Provided by franrobson

Categories Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

2 lbs spaghetti squash
6 ounces boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 cup chopped onion
1/2 cup chopped red pepper
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 cup fresh Baby Spinach
1/2 cup drained artichoke heart
1/3 cup pitted Greek olive, chopped
2 tablespoons feta cheese, crumbled

Steps:

Cut squash in half lengthwise, discard seeds.
Place squash cut side down on a microwave-safe plate.
Microwave uncovered on high for 15-18 minutes or until tender.
In a skillet, sauté the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink.
Stir in the spinach, artichokes and olives and cook until spinach is wilted.
When spaghetti squash is cool enough to handle, use a fork to separate strands.
Serve chicken mixture over 2 cups of squash.
Sprinkle with feta cheese.

Nutrition Facts : Calories 419.2, Fat 17.3, SaturatedFat 4.5, Cholesterol 67.1, Sodium 685, Carbohydrate 46.1, Fiber 6.3, Sugar 4.4, Protein 25.9