Greek Salad Spaghetti Squash Bowl

I’m not sure why I decided to combine Greek Salad and Spaghetti Squash, but this Greek Salad Spaghetti Squash Bowl was definitely a winner. And this great meatless dish is also low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet Phase One. Use the Diet-Type Index to find more recipes like this one.

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I’m still rushing around trying to get all my Christmas stuff done before I go to Mexico for the holidays, so I’m featuring a few favorite recipes I think you might enjoy this time of year. And during December when rich carb-loaded holiday foods are everywhere, sometimes I just crave something that’s easy, fresh, and delicious for a simple meal. These Greek Salad Spaghetti Squash Bowls certainly fit that description, and in this recipe the lemony vinaigrette drips down and flavors the spaghetti squash in a delightful way. Sometimes a recipe idea just pops into my head and I have no idea where it came from.  That’s what happened with these Greek Salad Spaghetti Squash Bowls, but the recipe turned out to be a keeper that I’ve made many times. I tried this out on my nephew Jake (who is NOT a fan of spaghetti squash) and he gobbled it up, so I think it’s fair to say that this recipe is a winner!

And this can certainly be a quick make-after-work dinner or a quick meal during the holidays.  You can prep all the Greek salad ingredients while the squash cooks in the oven (or toaster oven), and you’ll probably have time to watch the news before you need to mix the salad ingredients together and spoon it over the cooked squash.  And if you’ve never been able to warm up to the idea of spaghetti squash as a substitute for pasta, you just might like it this way. For the spaghetti squash fans, there’s a new category for spaghetti squash recipes on the blog, check it out! And I think this Greek Salad Spaghetti Squash Bowl can even qualify as low-carb red-and-green food for the holidays; what do you think?

And if you like the idea of low-carb meals-in-a-bowl, check out this great collection of 10 Low-Carb Bowl Meals You’ll Make Over and Over!

Cut the spaghetti squash into quarters lengthwise, scrape out seeds, drizzle with a little olive oil, sprinkle with Greek seasoning, and roast about 50 minutes at 400F/200C. (I like the roasted spaghetti squash, but you can cook the spaghetti squash in the Instant Pot or in a slow cooker if you prefer!) While the squash cooks, cut up cucumber, chop up some green pepper and red onion, cut some Kalamata olives and cherry tomatoes in half, and crumble up about 1/3 cup Feta cheese, or a little more if you’re in a Feta cheese kind of mood. Whisk together lemon juice, red wine vinegar, olive oil, oregano, and black pepper to make the lemon vinaigrette.

When the spaghetti squash is done, use a fork to scrape the strands of squash away from the skin. Discard the skin, and divide the squash into bowls. Combine the salad ingredients in a bowl and then add the dressing and stir to combine. (Use all the dressing so there’s plenty to soak down on the squash.) Then spoon a generous amount of the Greek Salad mixture (including some dressing) over the squash and devour!

More Tasty Ideas with Spaghetti Squash:
Spaghetti Squash Low-Carb Taco Bowl ~ Kalyn’s Kitchen
Huevos Rancheros Inspired Spaghetti Squash ~ Taste and Tell
Low-Carb Mediterranean Spaghetti Squash with Vegetables and Feta ~ Kalyn’s Kitchen
Light Shrimp Scampi with Spaghetti Squash ~ Grandbaby Cakes
Twice-Baked Spaghetti Squash with Pesto and Parmesan ~ Kalyn’s Kitchen
Spaghetti Squash Boats with Chicken, Bacon, and Cheese ~ Well Plated

Print Recipe

Greek Salad Spaghetti Squash Bowl

Yield: 4 servings

Total Time: 60 minutes

Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients:

• 1 large spaghetti squash
• 2 tsp. olive oil (for drizzling on squash)
• 1 tsp. Greek Seasoning (for seasoning squash)
• 1 large European cucumber (or 2 smaller cucumbers)
• 1/4 cup chopped red onion (optional)
• 1/4 cup chopped green pepper (optional)
• 1/4 cup Kalamata olives, sliced in half
• 1/2 cup cherry or grape tomatoes, sliced in half
• 1/3 cup crumbled Feta cheese
• (if you have some fresh Greek oregano, that would be great chopped and added to this.)

Dressing Ingredients:

• 2 T fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
• 2 tsp. red wine vinegar
• 1/2 tsp. dried Greek Oregano (often just labeled “oregano”, but do not use Mexican oregano)
• fresh-ground black pepper to taste
• 1/4 cup olive oil

Directions:

1. Preheat oven or toaster oven to 400F/200C.  Cut both ends off the squash. stand it up on the cutting board, and cut into fourths lengthwise.  Scrape out the seeds and stringy parts around the seeds.  Spray a baking sheet with nonstick spray and arrange spaghetti squash cut side up.  Drizzle a little olive oil onto the cut surface of each piece of squash, rub the oil around with your fingers, and sprinkle each one with a little Greek seasoning.  Roast the squash for 50 minutes, or until it strings apart easily with a fork. (I like the roasted spaghetti squash, but you can cook the spaghetti squash in the Instant Pot or in a slow cooker if you prefer!)
2. While the squash cooks, peel the cucumber in stripes, cut into fourths lengthwise, then cut the strips into pieces about 3/4 inch wide, and put in a bowl.
3. Chop the red onion and green bell pepper into pieces a little smaller than the cucumber and add to the bowl.
4. Cut Kalamata olives and cherry or grape tomatoes in half and add to the bowl.  (If you’re using fresh oregano, chop up about a tablespoon of that as well.)
5. Crumble the Feta cheese and set aside.
6. In a small bowl or glass measuring cup, mix together the lemon juice, red wine vinegar, dried Greek Oregano, and desired amount of fresh-ground black pepper.  Whisk in the olive oil and set dressing aside.
7. When the squash is done, let it cool enough to handle; then use a fork to scrape the spaghetti squash strands away from the skin.  Discard the skin and divide the spaghetti squash between four serving bowls.  (Or refrigerate some if you’re not eating it all right away.)
8. Stir the Greek salad ingredients to combine.  Then add the dressing (and fresh Greek oregano if using) and stir until all the ingredients are coated with dressing.  (It may seem like too much dressing, but you want enough that it will drip down on the squash.)  Gently stir in the crumbled Feta.
9. Spoon a generous amount of the Greek salad mixture over each bowl of spaghetti squash, making sure you get some of the dressing in each serving.  Eat right away.
10. The spaghetti squash will last a few days in the fridge.  I would reheat in the microwave just enough to remove the chill.  I don’t usually like to refrigerate tomatoes, but the Greek salad mixture could be prepared in advance and tomatoes added when you eat the leftovers.

This recipe created by Kalyn when she had a spaghetti squash on the counter from her sister Pam!

All images and text ©Kalyn Denny for Kalyn's Kitchen.

Low-Carb Diet /Low-Glycemic Diet / South Breach Diet Suggestions:
This meatless meal would be approved for any low-carb diet plan including all phases of the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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