Best Greek Spaghetti Recipes

GREEK SPAGHETTI

Steps:

• Cook pasta according to package directions. In a nonstick skillet, saute oregano and garlic in oil for 1 minute or until garlic is tender. Add the tomatoes, green onions, 2 tablespoons parsley, basil and lemon juice; cook and stir for 2 minutes or until heated through. Remove from the heat., Drain spaghetti and add to tomato mixture. Add 3/4 cup feta cheese, salt and pepper; toss to combine. Transfer to serving plates. Sprinkle with remaining feta and parsley. Serve immediately.

GREEK-STYLE SPAGHETTI SQUASH WITH SHRIMP

Steps:

• Preheat the oven to 400 degrees F.
• Cut the spaghetti squash in half and scrape out the seeds with a spoon. Place the halves cut-side down on a rimmed baking sheet and roast until the halves look somewhat wrinkly and collapsed, about 50 minutes. Remove from the oven and allow to cool for 15 minutes.
• Use a fork to scrape the inside of the squash to form spaghetti-like strands and transfer to a large serving bowl.
• Heat the oil over medium heat in a very large, deep skillet (or even a large Dutch oven or pot). Add the garlic and saute until just golden, about 30 seconds. Add the shrimp and onion, season with salt and pepper and saute until the shrimp are pink and almost cooked through, about 4 minutes. Add the tomatoes, olives and oregano and saute until the mixture is hot and the shrimp are cooked through, another 2 minutes.
• Turn the shrimp mixture into the serving bowl and toss with the spaghetti squash. Sprinkle with the feta and serve.

GREEK SPAGHETTI WITH CHICKEN

Steps:

• Cook spaghetti according to package directions; drain. Return spaghetti to saucepan. Stir in the chicken, spinach, soup, mayonnaise, sour cream, celery, onion, green pepper, pimientos and lemon pepper. , Transfer to a greased 13x9-in. baking dish (dish will be full). Top with Monterey Jack cheese, bread crumbs and Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

BROWN BUTTER SPAGHETTI WITH GREEK (MIZITHRA) CHEESE

Steps:

• Cook spaghetti until al dente.
• Drain spaghetti and leave in colander or drainer.
• Put butter (and garlic and oregano, if using) into hot pan and put it back on the burner, making sure heat is medium to medium-high.
• Stirring constantly, cook butter until it's a nice, light to medium brown.
• Remove pan from heat.
• Quickly return spaghetti to pan, turning to coat the strands with the butter; the spaghetti should glisten with the light coating of butter.
• At this point, you can add a bit more butter if you like.
• Once butter coats spaghetti, add cheese and mix well, so that bits of the mizithra are sticking to the spaghetti evenly.
• Grind a bit of pepper over the dish and mix again.
• Serve with extra mizithra and pepper.

GREEK SPAGHETTI SQUASH

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender., Meanwhile, in a skillet, saute the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink. Stir in the spinach, artichokes and olives; cook until spinach is wilted. , When squash is cool enough to handle, use a fork to separate strands. Serve chicken mixture over 2 cups of squash; sprinkle with feta cheese. (Save remaining squash for another use.)

GREEK SPAGHETTI

Steps:

• In a large bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
• Cook spaghetti according to package directions and drain.
• Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute.
• Add the cooked pasta and the garlic oil to the tomato mixture and toss.

GREEK STYLE SPAGHETTI SQUASH SALAD

Steps:

• (To cook the spaghetti squash, if you haven't yet: preheat oven to 350 degrees F; slice the squash in half lengthwise and scoop out the seeds; poke holes all over the squash with the tip of a knife; spray a cooking sheet with pan spray and bake the squash halves face down for 30 to 40 minutes or until easily pierced by a fork; let cool until they can be handled, then gently scoop out the insides with a fork - they will form into spaghetti-like strands).
• In a bowl, combine the vinegars, olive oil, oregano, basil, salt, black pepper, and garlic and whisk well.
• In another bowl, combine the squash, tomato, cucumber, feta, bell pepper, onion, onions, olives, and garbanzo beans, then add the whisked vinegar mixture and toss well.
• Cover and chill for at least 1 hour before serving.

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.

EV'S GREEK SPAGHETTI DINNER

Steps:

• In a medium to large sized pot, add the olive oil, onion and garlic and cook, stirring often, over high heat until onion is translucent and whole house smells good, about 4 minutes. Add ground beef and smash down with the tip of your wooden spoon to break it up. Brown beef well.
• When you think it's been browned long enough and it's time to give it a stir to redistribute the meat for more browning - STOP - wait another minute and a half to two minutes, and then stir up the meat. Do this repeatedly until all the meat is good and brown. This is important for the end result. For a good meat sauce, you want your meat to have browned sufficiently, and most people don't give it enough time. In all, this process should take 12-15 minutes.
• Add all the remaining ingredients, bring back to a boil, and reduce heat to a simmer. Simmer, uncovered, for 35 minutes, then cover pot and simmer a further 30 minutes. This is as long as I cook it for my family, the sauce is as thick as we like it. If you like your sauce thicker, cook it uncovered slightly longer before covering the pot (another 5-10 minutes?). If you like your sauce thinner, cover the pot after 25-30 minutes of simmering before continuing with the additional half hour.
• Fish out bay leaves, chilis (if using), allspice berries and cinnamon sticks.
• This recipe makes quite a lot of sauce, which is a good thing as you can freeze what's left to enjoy on another day, when there's little to no time to cook a homemade meal.
• To make authentic greek-style pasta: Cook pasta (I usually use spaghettini, but not exclusively) in the regular way until al dente. Drain.
• In the dry pot you cooked the pasta in, add the butter (BUTTER, not oil, not margarine); melt and brown the butter. This takes about 3-4 minutes at high heat. Turn off heat source and add spaghetti back to the pot. Toss to coat with browned butter.
• Put spaghetti in large platter, pour half of sauce over, sprinkle with about ½ cup myzithra cheese.
• Put the remaining sauce in a deep bowl and serve at the table for people to top off their pasta along with extra grated cheese.

GREEK-STYLE SHRIMP WITH FETA AND SPAGHETTI SQUASH

Steps:

• Prick spaghetti squash with a fork and place in the microwave.
• Cook on high for 4 minutes.
• Check for doneness (should yield to the touch); rotate and continue cooking a minute or two at a time until done.
• Allow to cool slightly and slice the squash in half.
• Remove the seeds .
• Heat olive oil in a skillet over medium heat and saute crushed garlic cloves.
• Add peeled, cleaned shrimp, lemon juice, oregano, salt, and pepper.
• Cook, stirring constantly, for 3 to 4 minutes.
• Add watercress, chopped tomatoes and pine nuts.
• Stir until well heated, about 2 minutes.
• Stir in the crumbled feta cheese.
• Scrape the squash lengthwise to separate the strands.
• Combine the squash with the sauce.
• Additional feta crumbles can be sprinkled on top.
• Enjoy!

GREEK SPAGHETTI I

Steps:

• In a large pot of lightly salted boiling water, cook the spaghetti 8 to 10 minutes, until al dente, and drain.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish. In a bowl, mix the Romano cheese, mozzarella cheese, and provolone cheese. In a separate bowl, blend the melted margarine and garlic powder.
• Cover the bottom of the prepared dish with 1/3 of the cooked spaghetti, top with 1/3 of the cheese mixture, and drizzle with 1/3 margarine mixture. Repeat layering. Be sure to end with cheese on top. (If you really like garlic you can sprinkle between layers as desired.)
• Bake 30 minutes in the preheated oven, until cheese is bubbly and lightly brown.

GREEK-STYLE SALAD WITH SPAGHETTI SQUASH

Steps:

• Combine first 6 ingredients in a bowl. Stir well w/ a whisk. Combine squash and remaining ingredients in a large bowl. Add vinegar mixture; toss well. Cover & chill.

GREEK SPAGHETTI

Steps:

• Cook pasta according to package directions to al dente stage.
• While pasta is cooking, melt butter and saute garlic in a non-stick skillet When pasta is done, drain and toss immediately in skillet, stirring with pasta server to coat with butter and distribute garlic.
• Serve into pasta dishes and sprinkle with the desired amount of feta.
• (If you like it like I do, 1/4 cup may not be enough!).

QUICK AND EASY GREEK SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti at a boil, stirring occasionally, until the tender yet firm to the bite, about 12 minutes; drain and set aside.
• Heat olive oil in a large saucepan over medium heat; cook and stir the spinach and mushrooms in the hot oil until they give off their liquid, about 10 minutes. Add the red wine vinegar and balsamic vinegar; bring to a boil. Stir the tomatoes, basil, parsley, and black olives into the boiling mixture; continue cooking and stirring, until the flavors blend, about 10 more minutes.
• Mix the cooked spaghetti into the tomato mixture and reduce heat to medium-low. Simmer the pasta and sauce until the flavors have blended, 8 to 10 minutes; stir the feta cheese into the pasta. Sprinkle with more feta cheese to serve.

GREEK-STYLE SPAGHETTI BAKE

Steps:

• Heat the oven to 375 degrees F.
• Grease a 2-quart casserole dish.
• In a skillet saute the ground beef, onion, garlic and oregano.
• Add in the wine, water, cinnamon, salt and pepper and the tomatoes with juice; bring to a boil simmer for 25-30 minutes, or until thick.
• In a medium pan,combine the flour, half and half cream 1/2 tsp allspice; bring to a boil, reduce the heat and cook for 5 minutes stirring constantly until thick; remove from heat.
• Stir in mozzarella cheese, 2 tablespoons Parmesan cheese and egg; mix well until cheese has melted.
• In the bottom of the greased casserole dish, sprinkle 2 tablespoons bread crumbs.
• Then evenly spread in about 2 cups cooked spaghetti.
• Top with 2 cups of cooked ground beef mixture, then 1 cup of cream sauce.
• Repeat the layers.
• In a small bowl, combine the 1/2 cup bread crumbs with 2 Tbsp Parmesan cheese; sprinkle over the top of the casserole.
• Bake for 25-30 minutes, or until hot and bubbly.

GREEK-STYLE SPAGHETTI SQUASH

Steps:

• 1. Pierce squash with a fork in several places; place on a microwave-safe plate. Microwave on high, turning squash over every 3 minutes until tender, about 12 to 15 minutes; let stand 5 minutes. Cut squash in half lengthwise and scrape out seeds. (Or to bake squash, preheat oven to 350 degrees. Halve squash lengthwise and scoop out seeds. Place squash, cut side down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.). Step 1 can be done several days ahead; store cooked squash in fridge. 2. Meanwhile, heat oil in a large non-stick skillet over medium heat. Add scallions and garlic; cook stirring, until fragrant, about 1 minute. Add diced tomatoes, chickpeas, oregano, lemon zest, salt and pepper; increase heat to high and bring to a slow boil. 3. Using a fork, scrape strands of squash into skillet with tomato-chickpea mixture. Cook, stirring, until squash strands are well coated; remove from heat and stir in dill or mint. Top each serving with cheese. Yields about 1 cup squash mixture and 1 tablespoon of cheese per serving.

GREEK SPAGHETTI W/LAMB

Steps:

• Cook Spaghetti as directed to desired firmness. Drain and set aside.
• While noodles are cooking, chop garlic clove, slice Green Pepper and Red Onion, and preheat olive oil enough to cover bottom of a frying pan. Drop half of the garlic into preheated oil, and add your lamb. If all 4 chops cannot be cooked at once, don't worry. Just cook as many as your pan can hold at one time. When chops have been thoroughly browned on both sides, set aside and let set 5 minutes.
• In another pan, cook veggies and remaining garlic lightly with olive oil until tender. Once cooked, remove from heat.
• When Chops have sat, cut into thin slices. Depending on what cut you have cooked, you may have some bones to negotiate. Make sure you have removed all bones and tough fat.
• Lightly grease a large casserole or lasagna pan; preheat oven to 400.
• Spread half the noodles evenly across pan. Then, layer 1/2 your veggies, lamb, tomatoes and olives, and roughly 1/3 of your feta.
• Cover with remaining noodles.
• Cover that with all remaining veggies, lamb and olives and tomatoes, while covering everything with the remaining feta. Lightly stripe with dressing.
• Bake until feta turns golden brown. Likely 11-15 minutes, but varies, so keep an eye on it.
• Once cooked, remove from oven and add more salad dressing, to taste.
• Serve and enjoy!

BAKED GREEK SPAGHETTI

Steps:

• Cook noodles, drain and rinse. Melt margarine and saute onions and peppers until tinder. Mix olives, mushrooms and tomatoes with peppers and onions.
• Mix mushroom soup with 1/2 can water and 8 oz sour cream together.
• Layer mixture of vegetables into baking dish; top with spaghetti.
• Pour sauce over this,cover with shredded cheese. Bake at 350 degrees for 30 minutes.

GREEK-INSPIRED VEGAN SPAGHETTI SQUASH

Steps:

• Bring a very large pan of water to a boil. Add spaghetti squash and cook until it pierces easily with a fork, 20 to 30 minutes.
• While squash is cooking, heat olive oil in a skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add garlic and saute for 3 minutes. Stir in tomatoes and cook until heated through, about 3 minutes.
• Remove squash from the boiling water. Let cool slightly, then use oven mitts and cut squash lengthwise. Scoop out and discard seeds.
• Use a long fork to pull out strands of spaghetti squash into a serving bowl. Add sauteed veggies, basil, and olives and toss to combine.

WW GREEK-STYLE SPAGHETTI SQUASH (WORKS W/SIMPLY FILLING)

Steps:

• Cut squash in half and put on microwave-safe plate. Cook on high, turning squash over every 3 minutes until tender, about 12-15 minutes Let stand until cool enough to handle and scrape out and discard seeds.
• Heat oil in lg. nonstick skillet over medium heat. Add scallions and garlic; cook, stirring, until fragrant, about 1 minute Add diced tomatoes, chickpeas, oregano, lemon zest, S&P; increase heat to high and bring to a slow boil.
• Using a fork, scrape strands of squash into skillet with tomato-chickpea mixture. Cook, stirring, until squash strands are well-coated. Allow to simmer for a few minutes to cook off the extra water in the pan.
• Remove from heat & stir in dill or mint. Top each serving with cheese.
• 1 c squash mixture & 1 T cheese = 4 WW points.