Gluten-Free Roasted Spaghetti Squash
Light, vegetable-forward bowl combining roasted spaghetti squash strands with fresh cucumber, tomatoes, Kalamata olives, and crumbled feta, dressed in lemon-oregano vinaigrette. Naturally vegan-adaptable and gluten-free, this warm-and-cool composition works as a satisfying lunch or light dinner. The roasted squash provides subtle sweetness while the briny olives and sharp feta anchor the Mediterranean flavors. Perfect for meal prep, summer entertaining, or anyone seeking a low-carb pasta alternative.
Ingredients
- 1 spaghetti squash, whole
- 2 tsp olive oil, for drizzling on squash
- 1 tsp Greek seasoning, for seasoning squash
- 1 cucumber, whole
- ¼ cup red onion, chopped(optional)
- ¼ cup green bell pepper, chopped(optional)
- ¼ cup Kalamata olives, sliced in half
- ½ cup cherry or grape tomatoes, halved
- ⅓ cup feta cheese, crumbled
- 1 fresh Greek oregano, chopped(optional)
- 2 tbsp lemon juice, fresh-squeezed
- 2 tsp red wine vinegar
- ½ tsp dried Greek oregano
- black pepper, fresh-ground, to taste
- ¼ cup olive oil, for dressing
Instructions
- 1
Preheat oven to 400°F. Cut spaghetti squash lengthwise into fourths and scrape out seeds and stringy parts.
- 2
Arrange squash cut-side up on nonstick-sprayed baking sheet. Drizzle with olive oil, rub to coat, sprinkle with Greek seasoning.
- 3
Roast for 50 minutes until squash shreds easily with fork.
- 4
While squash roasts, peel cucumber in stripes. Cut lengthwise into fourths, then cut crosswise into 3/4-inch pieces. Transfer to bowl.
- 5
Chop red onion and green pepper into pieces slightly smaller than cucumber. Add to bowl with cucumber.
- 6
Halve Kalamata olives and cherry tomatoes. Add to bowl along with fresh oregano if using.
- 7
Whisk together lemon juice, red wine vinegar, dried oregano, and black pepper. Whisk in olive oil until combined.
- 8
Cool roasted squash until handleable. Use fork to scrape strands from skin and divide among four serving bowls.
- 9
Pour dressing over Greek salad mixture and stir to coat. Gently fold in crumbled feta.
- 10
Spoon dressed salad over squash bowls, ensuring dressing distributes evenly. Serve immediately.
Tips
If fresh oregano is unavailable, omit entirely rather than doubling dried oregano, which can taste bitter. The dressing has adequate seasoning without it.
Cook spaghetti squash up to three days ahead and store shreds separately from the dressed salad to maintain texture. Reheat gently in microwave before assembling bowls.
Add tomatoes to cold leftovers just before serving to prevent them from softening and releasing excessive liquid into the stored salad.
Good to Know
Spaghetti squash shreds keep refrigerated up to three days in airtight container. Store dressed salad separately for up to two days; keep tomatoes aside and add just before serving. Do not freeze roasted squash or dressed components.
Roast squash up to three days in advance. Prepare cucumber, onion, and pepper chopping up to one day ahead in covered container. Make dressing up to two days ahead. Combine all salad components except tomatoes and feta up to one day ahead.
Serve immediately after assembly while squash retains warmth and salad components stay crisp. Portions can sit at room temperature for 30 minutes without significant quality loss.
Common Mistakes
Undercook squash to avoid stringy, chewy texture; roast full 50 minutes until fork easily separates strands.
Skip whisking dressing to avoid separation; adequate emulsification requires 30 seconds vigorous whisking.
Do not refrigerate tomatoes with dressed salad to prevent soggy, leached vegetables and diluted dressing.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this vegan?
Yes. Replace feta with crumbled vegan cashew ricotta or nutritional yeast. All other ingredients are plant-based. The dressing requires no modification.
What if I don't have fresh lemon juice?
Use bottled lemon juice at the same quantity. Freshly squeezed provides brighter flavor, but bottled works adequately. Do not substitute lime as it shifts the Mediterranean character.
How long can I keep leftovers?
Roasted squash stays three days. Dressed salad components keep two days when stored separately from tomatoes. Reassemble with fresh tomatoes for best results. Do not freeze.