- Servings 2-4
- Prep Time 10 mins
- Cooking Time 55 mins
Greek Style spaghetti squash
An autumn recipe with a twist. Change your routine with this delicious spaghetti squash with Mediterranean flavours. The recipe makes 2 very generous portions or 4 smaller ones.
Ingredients
- 1 or 2 spaghetti squash*, halved lengthwise and seeded
- 2 pouches Veggie Mince So Veggie "So Wise!"
- 2 tbsp. olive oil, divided
- ½ red onion, finely chopped
- 418 ml crushed tomatoes, divided
- 5 canned artichoke hearts, finely chopped
- 2 tbsp. Kalamata olives, sliced
- 1 tsp. dried oregano
- ½ tsp. dried thyme
- Salt & pepper to taste
- 1/3 cup finely chopped fresh parsley
- ½ tbsp. squeezed lemon juice
- Grated mozzarella or goat's cheese, as desired
- * 1 squash for 2 servings or 2 squashes for 4 servings.
Recipe
1. Preheat oven to 375 degrees.
2. Brush inside of squash with a little olive oil, salt and pepper to taste.
3. Turn squash inside out and bake for 35-45 minutes. If necessary, adjust cooking time according to squash size.
4. Prepare the ground meat mixture. Start by cooking the red onion in the olive oil for about 2 minutes over medium-high heat.
5. Add the meatless packets to the pan, then toast for about 2 minutes before adding ¾ cup of the crushed tomatoes.
6. Then add the previously chopped artichokes, sliced Kalamata olives, chopped fresh parsley and lemon juice. Mix well. Set aside.
7. Top squash with meatless mixture and remaining crushed tomato.
8. Add cheese. If you opt for mozzarella-style cheese, return squash to oven for a few minutes to gratinate. Otherwise, add goat's cheese and serve.