Spaghetti Squash Greek Bowls
An easy low-carb meal perfect for summer.
Servings 6 servings
Calories 416kcal
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.
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