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

Spaghetti Squash Greek Bowls

An easy low-carb meal perfect for summer.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
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
  • For the Vinaigrette
  • 1/2 cup extra virgin olive oil
  • 1/2 cup lemon juice *about 2 lemons
  • 1/2 tsp oregano
  • 1 tsp basil
  • 1/2-1 tsp sea salt
  • 3 cloves garlic *minced or crushed

Instructions

  1. Preheat oven to 400℉
  2. 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.
  3. Meanwhile whisk together all ingredients for vinaigrette. Prepare veggies.
  4. In each bowl add desired amounts of squash, tuna, feta, bell pepper, tomatoes, cucumber, onion, olives, parsley and vinaigrette.

Recipe Notes

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