Best 2 Mediterranean Spaghetti Squash Recipes

Embark on a culinary journey to the sun-kissed shores of the Mediterranean with our irresistible Mediterranean Spaghetti Squash. This delectable dish tantalizes taste buds with its symphony of flavors and vibrant colors. Savor the tender strands of spaghetti squash, artfully roasted to perfection, cradling a medley of savory Mediterranean delights. Succulent shrimp, briny olives, sun-dried tomatoes, zesty lemon, and aromatic herbs dance together in a symphony of Mediterranean flavors. Explore two tantalizing variations - a classic Mediterranean Spaghetti Squash adorned with succulent shrimp and a vegetarian delight brimming with roasted vegetables. Whether you're a seafood enthusiast or a lover of hearty plant-based cuisine, these recipes promise an unforgettable Mediterranean escapade.

Here are our top 2 tried and tested recipes!

MEDITERRANEAN SPAGHETTI SQUASH

Mediterranean Spaghetti Squash image

A new twist on spaghetti squash.

Provided by Sarah Hartman

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Time 1h36m

Yield 4

Number Of Ingredients 13

Ingredients

1 spaghetti squash, halved
1 cup water
2 tablespoons olive oil, divided
1 pound chicken tenders, cut into bite-sized pieces
1 sweet onion, chopped
6 cloves garlic, chopped
1 teaspoon hot sauce, or to taste
1 (15 ounce) can artichoke hearts, drained and chopped
½ red bell pepper, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
1 cup grated Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place spaghetti squash cut-side down in a baking pan. Pour water around squash.
Bake in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool until easily handled, 5 to 10 minutes. Scrape out and discard seeds. Scrape flesh into strands with a fork.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 3 minutes per side.
Heat remaining 1 tablespoon olive oil in a saucepan over medium heat. Add onion, garlic, and hot sauce; cook and stir until softened, about 5 minutes. Stir in squash strands, artichoke hearts, and red bell pepper. Season with oregano, basil, and thyme.
Stir chicken and Parmesan cheese into the saucepan. Cover and cook over low heat, stirring occasionally, until flavors combine, about 5 minutes.

Nutrition Facts : Calories 395.7 calories, Carbohydrate 27.3 g, Cholesterol 82.2 mg, Fat 15.9 g, Fiber 5.5 g, Protein 36.9 g, SaturatedFat 5.3 g, Sodium 1060.9 mg, Sugar 3.3 g

SPAGHETTI SQUASH MEDITERRANEAN-STYLE

Spaghetti Squash Mediterranean-Style image

A fun way to make spaghetti squash the main event in this unique and filling dish.

Provided by Jenny's Kitchen

Categories Fruits and Vegetables Vegetables Squash

Time 1h40m

Yield 4

Number Of Ingredients 14

Ingredients

cooking spray
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons olive oil, divided
3 (4 ounce) Italian sausage links, casings removed
2 spring onions, finely chopped
3 cloves garlic, minced
1 zucchini, diced
1 red bell pepper, seeded and diced
1 tablespoon Italian seasoning
4 ounces crumbled feta cheese, or more to taste
sea salt to taste
1 pinch lemon pepper, or to taste
1 small tomato, finely chopped
1 tablespoon chopped fresh parsley, or as desired

Steps:

Preheat oven to 350 degrees F (175 degrees C). Coat large baking dish with cooking spray.
Place spaghetti squash cut-side down in prepared baking dish.
Bake in preheated oven until spaghetti squash is tender when pierced with a fork, about 45 minutes. Turn squash over and bake for another 5 minutes. Remove spaghetti squash from oven. Scrape the strands from the skin and place into a large bowl.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add Italian sausage and cook, stirring occasionally, until sausage is brown and crumbly, 5 to 8 minutes. Remove sausage.
Return skillet to heat; add 1 tablespoon olive oil, spring onions, and garlic, cook and stir until onions are softened, about 5 minutes. Add zucchini, red peppers, and Italian seasoning and continue to cook and stir until the vegetables are soft, about 5 minutes.
Stir spaghetti squash and feta cheese into vegetable mixture; cook and stir until cheese melts, about 3 minutes. Stir sausage into vegetable mixture; season with salt and lemon pepper. Sprinkle tomato and parsley on top to serve.

Nutrition Facts : Calories 422.7 calories, Carbohydrate 22.2 g, Cholesterol 58.6 mg, Fat 30.2 g, Fiber 2.2 g, Protein 17.9 g, SaturatedFat 11 g, Sodium 1199.3 mg, Sugar 4.6 g

Tips:

Choose the right spaghetti squash. Look for a squash that is firm and heavy for its size. The skin should be smooth and free of blemishes.
Cook the spaghetti squash properly. The best way to cook spaghetti squash is to roast it in the oven. This will help to caramelize the natural sugars in the squash and give it a slightly sweet flavor.
Don't overcook the spaghetti squash. If you overcook the squash, it will become mushy and lose its texture.
Use a fork to shred the spaghetti squash. This is the easiest way to get the squash into spaghetti-like strands.
Don't rinse the spaghetti squash. Rinsing the squash will remove the nutrients and flavor.
Season the spaghetti squash to taste. You can add salt, pepper, garlic, herbs, or other spices to taste.
Serve the spaghetti squash with your favorite sauce. You can use a traditional tomato sauce, a creamy sauce, or even a pesto sauce.

Conclusion:

Spaghetti squash is a delicious and healthy alternative to traditional pasta. It is low in calories and carbohydrates, and it is packed with nutrients like vitamin C, potassium, and fiber. With its mild flavor and versatile texture, spaghetti squash can be used in a variety of dishes. Whether you are looking for a quick and easy weeknight meal or a more elaborate dinner party dish, spaghetti squash is sure to please everyone at the table.