Greek Inspired Vegan Spaghetti Squash Recipe

Spaghetti squash: A versatile vegetable that, when cooked, transforms into noodle-like strands.

Olive oil: Used for roasting the squash and sautéing the vegetables, adding a rich flavor.

Red onion: Adds a sweet and slightly pungent taste to the dish.

Garlic: Provides a robust, aromatic flavor.

Cherry tomatoes: These add a burst of sweetness and acidity.

Kalamata olives: These olives bring a salty, tangy element to the recipe.

Parsley: Fresh and slightly peppery, it adds a bright note.

Basil: Adds a sweet, aromatic flavor that complements the other ingredients.

Lemon: The juice adds a fresh, tangy brightness to the dish.

When roasting the spaghetti squash, place it cut side down on the baking sheet. This allows the natural sugars to caramelize, enhancing the flavor and making the strands easier to scrape out. Additionally, when sautéing the onion and garlic, make sure to cook them until they are just translucent to avoid burning, which can impart a bitter taste to the dish.

• Spaghetti squash - Substitute with zucchini noodles: Zucchini noodles provide a similar texture and can be easily spiralized to mimic the strands of spaghetti squash.

• Olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point, making it a great alternative for sautéing.

• Red onion - Substitute with shallots: Shallots offer a milder flavor and can be used in the same quantity to provide a similar aromatic base.

• Garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic; use about ¼ teaspoon per clove to maintain the garlic flavor.

• Cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them an excellent substitute.

• Kalamata olives - Substitute with black olives: Black olives provide a similar briny flavor and can be used in the same quantity.

• Fresh parsley - Substitute with cilantro: Cilantro offers a fresh, vibrant flavor that can be used in place of parsley, though it will change the flavor profile slightly.

• Fresh basil - Substitute with fresh oregano: Fresh oregano provides a robust, aromatic flavor that complements the other ingredients well.

• Lemon, juiced - Substitute with lime, juiced: Lime juice offers a similar acidity and brightness, making it a suitable alternative to lemon juice.

• Allow the spaghetti squash mixture to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled spaghetti squash mixture into an airtight container. Glass containers with tight-fitting lids are ideal for maintaining freshness.
• Store the container in the refrigerator. The Greek inspired vegan spaghetti squash will keep well for up to 4-5 days.
• For freezing, portion the spaghetti squash mixture into individual servings. This makes it easier to reheat only what you need.
• Use freezer-safe containers or heavy-duty freezer bags. Ensure you remove as much air as possible from the bags to prevent freezer burn.
• Label the containers or bags with the date and contents. This helps you keep track of how long the spaghetti squash has been stored.
• When ready to eat, thaw the frozen spaghetti squash in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the spaghetti squash mixture in a pan over medium heat, adding a splash of olive oil if needed to refresh the flavors.
• Alternatively, you can reheat in the microwave. Place the spaghetti squash in a microwave-safe dish, cover, and heat in 1-minute intervals, stirring in between, until warmed through.
• Garnish with fresh parsley and basil before serving to revive the vibrant flavors.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a splash of olive oil to the pan.
  3. Once the oil is hot, add the leftover spaghetti squash mixture.
  4. Stir occasionally until heated through, about 5-7 minutes.
  5. If it seems dry, add a small amount of vegetable broth or water to moisten.

• Microwave Method:

  1. Place the leftover spaghetti squash in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel.
  3. Heat on high for 1-2 minutes, then stir.
  4. Continue heating in 30-second intervals until warmed through.
  5. Add a squeeze of fresh lemon juice before serving to brighten the flavors.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover spaghetti squash in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until heated through.
  5. Stir halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the leftover spaghetti squash in an air fryer-safe dish.
  3. Heat for 5-7 minutes, stirring halfway through.
  4. Check for doneness and add more time if necessary.

• Steaming Method:

  1. Place the leftover spaghetti squash in a heatproof dish that fits into a steamer basket.
  2. Bring a pot of water to a simmer and place the steamer basket over it.
  3. Cover and steam for about 5-7 minutes, or until heated through.
  4. Stir occasionally to ensure even heating.

• Oven: Used to roast the spaghetti squash until tender.

• Baking sheet: Provides a flat surface for roasting the spaghetti squash.

• Sharp knife: Essential for cutting the spaghetti squash in half.

• Spoon: Used to remove the seeds from the spaghetti squash.

• Fork: Helps to scrape out the spaghetti squash strands.

• Pan: Used for sautéing the onions, garlic, and other ingredients.

• Spatula: Useful for stirring and mixing the ingredients in the pan.

• Cutting board: Provides a safe surface for chopping the vegetables and herbs.

• Measuring spoons: Ensures accurate measurement of olive oil and other seasonings.

• Juicer: Extracts juice from the lemon efficiently.

• Mixing bowl: Can be used to combine and mix ingredients before adding them to the pan.

Pre-roast the squash: Roast the spaghetti squash ahead of time and store it in the fridge. This way, you can quickly add it to the pan when ready.

Use pre-minced garlic: Save time by using pre-minced garlic from a jar instead of mincing fresh cloves.

Chop veggies in advance: Chop the red onion, cherry tomatoes, and fresh herbs ahead of time and store them in airtight containers.

One-pan method: Cook the onion, garlic, tomatoes, and olives in the same pan to reduce cleanup time.

Lemon juice shortcut: Use bottled lemon juice instead of squeezing fresh lemons to save a few minutes.