Greek Inspired Vegan Spaghetti Squash Recipes

SPAGHETTI SQUASH GREEK STYLE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray a baking dish with cooking spray.
• Cut spaghetti squash in half and remove seeds.
• Place cut side down on baking sheet.
• Bake for 30 minutes or until a knife can be inserted easily into squash.
• Remove from oven and cool slightly until it can be handled easily.
• Meanwhile heat olive oil in a skillet over medium heat.
• Cook onion, stirring constantly until fragrant.
• Stir in tomatoes and cook until tomatoes are warmed.
• Shred spaghetti squash with a fork and place in a large bowl.
• Toss squash with tomatoes, feta cheese, olives and basil.
• Serve warm.

VEGAN SPAGHETTI SQUASH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place spaghetti squash halves, cut-sides down, in a large baking dish. Add about 3/4 inch water.
• Bake in the preheated oven until tender, about 45 minutes. Remove from the oven and turn cut-sides up; let cool for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
• Place asparagus, tomato and onion wedges, patty pan squash slices, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
• Roast vegetables in the oven for 45 minutes to 1 hour.
• While the vegetables are roasting, scrape the insides of the spaghetti squash with a fork to remove strands. Discard skins.
• Remove vegetables from the oven and pour vegetable juices into a large pot over medium heat. Add mushrooms and olives to the juices. Peel and discard the tomato skins, and chop onions into smaller pieces. Add all vegetables to the pot. Season with Italian seasoning and cayenne.
• Simmer, uncovered, for 15 minutes. Add spaghetti squash and mix until well combined. Simmer until heated through, 2 to 3 more minutes.