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Mediterranean Spaghetti Squash | Can't Stay Out of the Kitchen

Mediterranean Spaghetti Squash

Teresa Ambra
This lovely Mediterranean dish can be served either as a side or main dish. It's full of flavor and low on calories. Healthy, clean eating, gluten free and vegan.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Veggie/Meatless Main Dish
Cuisine Mediterranean
Servings 4
Calories 193 kcal

Equipment

  • 1 large cookie sheet to cook the spaghetti squash
  • 1 sharp knife to cut spaghetti squash and chop vegetables and mince herbs
  • parchment paper
  • 1 large skillet
  • 1 small mixing bowl
  • 1 wooden spoon
  • measuring cups
  • measuring spoons

Ingredients
  

  • 1 large spaghetti squash
  • 4 cups diced tomatoes
  • 2 cloves garlic minced
  • 2 tbsp. olive oil plus more for drizzling over entrée
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. salt
  • 3 tbsp. fresh parsley chopped
  • 2 tbsp. fresh basil chopped
  • 2 tbsp. fresh thyme chopped
  • 1 tbsp. lemon juice
  • 2 tsp. lemon zest divided use
  • 1 yellow tomato chopped or use about 1 cup quartered grape yellow tomatoes

Instructions
 

  • Cut spaghetti squash in half from top to bottom.
  • Remove seeds and place on a cookie sheet spread with parchment paper.
  • Bake at 375° for about 1 hour to 1 hour 30 minutes, or until squash will pull away easily from the shell with a fork.
  • Remove squash from shell and place on serving platter.
  • Meanwhile, make up tomato mixture.
  • Place olive oil in a large skillet and heat over medium heat.
  • Add tomatoes, half of the garlic, salt and pepper.
  • Cook 5-10 minutes or until slightly thickened.
  • Add half of the parsley, basil, thyme, lemon juice and half of the lemon zest.
  • Stir to combine.
  • Remove from heat.
  • In a small bowl, combine remaining garlic, parsley and lemon zest.
  • Chop yellow tomato and set aside.
  • To assemble dish: Place spaghetti squash on a large serving platter.
  • Pour tomato mixture over top of spaghetti squash.
  • Sprinkle with the remaining garlic/parsley mixture.
  • Top with chopped yellow tomatoes.
  • Drizzle a little bit of olive oil over top of all.

Notes

Recipe adapted from A Family Feast.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 193kcalCarbohydrates: 32gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 516mgPotassium: 863mgFiber: 8gSugar: 13gVitamin A: 2250IUVitamin C: 60mgCalcium: 197mgIron: 5mg
Keyword casserole, gluten free, main dish, spaghetti squash, vegan, vegetable
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