Spaghetti Squash Greek Bowls

Spaghetti Squash Greek Bowls are a vibrant, low-carb meal bursting with Mediterranean flavors. Roasted spaghetti squash is the perfect base for fresh, crisp veggies, briny kalamata olives, creamy feta, and a zesty homemade vinaigrette. Easy to customize with your favorite Greek toppings, this dish makes healthy eating both satisfying and simple.

Course Lunch or Dinner

Cuisine American, Greek

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

Prep Time 10

Cook Time 50

Total Time 1

Servings 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

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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