Spaghetti Squash Greek Bowls

Spaghetti Squash Greek Bowls are an easy low-carb meal perfect for summer. Mix and match your favorite Greek toppings and drizzle on the popular dressing. You will love these!

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Recently I have read quite a few articles on the many centenarians (a person living past the age of 100) living in Italy and in particular the town of Acciaroli. This is fascinating to me because many of the articles state that these centenarians are not fitness buffs and in fact smoke and drink wine (love my resveratrol). What they do seem to have going for them is an extremely healthy diet with plenty of good fats and fresh fruits and veggies. I personally would go as far to say that they also utilize sunshine. Yep, I think it is safe to say that they probably have high blood serum vitamin D levels and low levels of stress. Scientists are currently studying this phenomenon and I am thrilled to see what they come up with. However, I personally don’t need the results of this particular study to be convinced that plenty of fresh veggies and healthy fats is a major component to a healthy life. The struggle that many of us face is that veggies can be boring and we simply run out of ideas of how to prepare them. Enter Spaghetti Squash Greek Bowls. These bowls are not only healthy, delicious, refreshing and I am proud to say, far from boring! My lovely hairdresser and friend Erin inspired this recipe and I am so glad she did.

Questions about spaghetti squash answered:

• Spaghetti squash is low in calories, high in fiber and nutrients. These make it a wonderful substitute for pasta especially when working on weight loss.
• Spaghetti squash is difficult to cut so proceed with caution. Choosing smaller squashes and a sharp knife will making cutting mush easier.
• Cutting the spaghetti squash in rings will help create longer strands that are much more similar to noodles.
• Many people dislike spaghetti squash because they feel it is too watery. The Cure: Cut squash into rings, deseed and and then generously salt. Once salted wait 15 mins. A ton of moisture will be pull from the squash. Wipe dry and then proceed with the baking. If you choose to do this method don’t worry about over salting because it will be wiped away before baking. The problem of watery spaghetti squash is solved. 
• Cooking times of spaghetti squash rings may vary. For crunchier squash strands cook at 400℉ for 40 mins, for medium doneness 50 mins and for well done 60 mins.

Tips about Spaghetti Squash Greek Bowls:

• In addition to the ingredients used in this recipe artichoke hearts, Tzatziki Sauce and fresh mint would be delicious also.
• If you are like me and love the herb dill than replace this vinaigrette with my Simple Herbed Lemon Vinaigrette. It is my absolute favorite!
• I used canned tuna but grilled fresh tuna would be phenomenal. Also, grains like this would be perfect replacement for spaghetti squash during the winter months.  (affiliate)
• These Spaghetti Squash Greek Bowls make a great light dinner or are perfect for packing for work lunches.

Spaghetti Squash Greek Bowls

An easy low-carb meal perfect for summer.

5 from 6 votes

Print Pin Rate

Course: Lunch or Dinner

Cuisine: American, Greek

Keyword: Baked Spaghetti Squash, Greek Spaghetti Squash, Low Carb Lunch

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 6 servings

Calories: 416kcal

Author: Heather

Ingredients

• 2 sm-med spaghetti squash
• salt & pepper to taste
• 2 5oz cans tuna
• 4-6 oz crumbled feta
• 1 lg red bell pepper *cut into strips
• 1 pint grape tomatoes *cut in half
• 1 lg english cucumber *roughly diced
• 1/2 med red onion *finely diced
• 10 oz kalamata olives
• Italian parsley *for garnish

Vinaigrette

• 1/2 cup extra virgin olive oil
• 1/2 cup lemon juice *about 2 lemons
• 1/2 tsp oregano
• 1 tsp basil
• 1/2 tsp sea salt
• 3 cloves garlic *minced or crushed

Instructions

• Preheat oven to 400℉
• Rinse squash and with a sharp knife carefully cut off ends. Cut squash into 1 inch rings. With a knife or spoon deseed rings. (see Questions about spaghetti squash answered section above for optional step to reduce water amounts in squash) Place rings on a parchment covered cookie sheet. Salt and pepper to taste. Bake in a 400℉ oven for 50-55 mins. Remove from oven and let cool. With a fork gently pull squash strands away from skin.
• Meanwhile whisk together all ingredients for vinaigrette. Prepare veggies.
• In each bowl add desired amounts of squash, tuna, feta, bell pepper, tomatoes, cucumber, onion, olives, parsley and vinaigrette.

Notes

*Please use as many organic ingredients as possible.*
Inspired by my friend Erin.

Nutrition

Calories: 416kcal | Carbohydrates: 23g | Protein: 17g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 520mg | Potassium: 657mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2862IU | Vitamin C: 78mg | Calcium: 148mg | Iron: 2mg

Tried this recipe?Mention @thefedupfoodie or tag #thefedupfoodie!

If you love flavorful veggies then check out these delicious recipes. 

Veggie Cheesesteak Potatoes

 Grilled Veggie Sandwich

Quinoa Crunch Salad 

Carrot Cucumber Asian Slaw