Vegetarian Greek Salad Stuffed Spaghetti Squash

(Note: this post was originally published on March 29, 2020. It has since been updated with a few tweaks.)

A Cozy-Yet-Fresh Stuffed Spaghetti Squash Recipe

If you're looking for a unique vegetarian stuffed spaghetti squash dish, you've come to the right place. While most stuffed squash recipes feature heavy ingredients like abundant melted cheese, this version is fresher, lighter, and perfect for early spring.

This vibrant Greek stuffed squash ditches the typical heavy fillings and instead uses a mixture of cucumbers, tomatoes, and feta, plus crunchy pine nuts and fresh herbs on top. It's like a Greek salad, but stuffed inside a hearty squash (so maybe it's more of a spaghetti squash salad?). It's a great dinner recipe for March and April, when you're craving spring food but the weather is still chilly.

‍

What is Spaghetti Squash?

Spaghetti squash is a unique winter squash that has gained fame as a low-carb spaghetti replacement. Rather than a soft, creamy interior, the inside of this squash actually contains long fibers that can function like noodles. Although many recipes use the "spaghetti" like pasta, you can also roast and stuff this squash just like any other winter squash. Stuffed spaghetti squash is versatile, delicious, and comforting. The squash itself is low in calories and carbs while being very high in fiber and many other nutrients.

‍

How to Roast Spaghetti Squash

Roasting spaghetti squash is easy and the time is almost entirely hands-off. Since this is a recipe for stuffed spaghetti squash (rather than for using the fibers as a noodle replacement), it's even easier. You'll just cut the squash in half length-wise, scoop out the seeds, and roast the squash halves cut-side down until the "spaghetti" is tender but not soft.

That said, I have two big tips to share that will ensure your squash is roasted to perfection:

1. Keep a close eye on it! Spaghetti squash can go from under-done to over-done in a matter of minutes, so you'll want to check it frequently (especially because they can vary so greatly in size and hence roasting time). The fibers should feel tender and you should be able to easily separate them from each other. The outside of the squash should be soft enough to barely pierce with a fork. Don't let it go too far, otherwise the "spaghetti" will get too soft and lose its shape.
2. Fluff up the fibers with a fork after roasting and drizzle them with dressing or sauce. As soon as the squash is cool enough to handle, use a fork to gently fluff the fibers. This will minimize carry-over cooking (i.e., the squash continuing to cook once it's out of the oven) and will make it easier to eat. I like to drizzle some dressing down into the fibers so that the squash is flavorful throughout; this trick is key for stuffed spaghetti squash so that the flavor is dispersed rather than concentrated in the filling.

‍

Greek Salad Stuffed Spaghetti Squash Variations

In some ways, this vegetarian stuffed spaghetti squash is more of a concept rather than a specific recipe. Feel free to take this idea and use it with whatever salad toppings you're in the mood for. If you want to stay with a Greek-inspired spaghetti squash salad but add some extras, try using olives, pickled banana peppers, capers, pickled red onion, and/or other cheeses.

Want to make this Greek stuffed squash into a heartier meal? It works great topped with toasted chickpeas or a big dollop of this lemon hummus. You could also mix a chewy grain, like farro, into the salad.

‍

Make-Ahead Tips

This vegetarian stuffed spaghetti squash is make-ahead friendly and works well for entertaining or meal prep. To prepare this recipe in advance, roast the squash and make the dressing up to two days ahead, storing both in sealed containers in the refrigerator. When you're ready to eat, just mix together the salad ingredients with the dressing and stuff the squash halves. If you want to reheat the squash, do so in the microwave for a minute or two before adding the salad.

‍

Ingredients and Substitutions

Here's what you'll need for this Greek-inspired spaghetti squash salad recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.

• Lemon juice
• ‍Red wine vinegar
• Coarse-grained mustard. Learn to make your own with my homemade mustard guide.
• Olive oil
• Honey. Feel free to use agave for a fully vegan version.
• Fresh thyme. Dried thyme won't be as flavorful, but you can use it if that's all you have.
• Salt and pepper
• Spaghetti squash. The size of these squashes can vary greatly. You can work with whatever size you like, but remember to keep a close eye on it while roasting and adjust the time accordingly.
• Baby cucumbers
• Assorted baby tomatoes
• Feta. For a vegan version of this Greek stuffed squash, use a vegan feta or small cubes of super-firm tofu.
• Toasted pine nuts
• Fresh mint
• Fresh basil
• Sumac

‍

Closing Thoughts

Are you excited to try this very non-traditional salad-inspired vegetarian stuffed spaghetti squash (a.k.a. spaghetti squash salad)? Personally, I love that this recipe is simultaneously comforting and fresh, and somehow both hearty and light. It feels like the perfect dinner for a March or April evening, when you're craving spring food but the weather isn't cooperating.

Because this is a recipe with many variations, it's one that can fit seamlessly into your rotation. You can make this Greek stuffed squash ahead of time for easy meal prep, swap in whatever salad toppings you're in the mood for, and easily vary it to fit different diets. It's even unique and beautiful enough for a dinner party, so make sure to bookmark this one so you can keep coming back to it.

‍

‍

Share It!

It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.

‍

Suggested Pairings

Honey Fig Gin and Tonic

Loaded Lemon Hummus

Spring Asparagus Salad with Grilled and Raw Greens

Vegan Roasted Broccoli and Lemon Soup

Blueberry Lemon Tahini Oat Flour Bundt Cake