Best Spaghetti Squash Greek Style Recipes

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 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.

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-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-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.

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.