Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Meal Prep Double Baked Greek Spaghetti Squash


  • Author: Flora & Vino
  • Total Time: 1 hour 30 mins
  • Yield: 2 servings
  • Diet: Vegan

Description

Easy stuffed spaghetti squash loaded with chickpeas, marinara, and fun Greek veggies. Perfect for meal prep and easy weeknight lunches and dinners.


Ingredients

  • 1 large spaghetti squash
  • Himalayan sea salt
  • Black pepper
  • pinch of dried oregano and basil
  • 2 cups baby spinach, chopped
  • 1 cup chickpeas, drained and rinsed
  • 1/4 cup artichoke hearts, roughly chopped
  • 2 TBSP pitted Kalamata olives, chopped
  • 2 TBSP sun-dried tomatoes (not packed in oil!), roughly chopped
  • 1 cup sugar-free marinara or pasta sauce
  • optional for serving: vegan parmesan, chopped basil or parsley

Instructions

  1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
  2. Rinse of the spaghetti squash exterior and pat dry. Carefully cut the squash in half and remove the seeds and pulp with a spoon.
  3. Sprinkle the interior with Himalayan sea salt, black pepper, dried oregano, and dried basil. Place on the parchment lined baking sheet, cut side down. Bake for 45-60 minutes, until the squash is fork tender and lightly browned underneath.
  4. At this point, allow your squash halves to cool then store in an airtight container in the fridge until ready to use. Spaghetti squash halves keep in the fridge for 2-3 days, though best when freshest!
  5. If you’re already to eat, skip this step.
  6. When you’re ready to eat, preheat the oven to 400 degrees F. Combine the spinach, chickpeas, artichoke hearts, olives, and sun-dried tomatoes in a medium bowl.
  7. Spread 1/4 cup marinara sauce in each spaghetti squash half and stuff with half of the veggie mix. Top each with another 1/4 cup marinara and bake for 15-20 minutes, until the sauce is hot and bubbling and spaghetti squash is reheated.
  8. Serve immediately straight from the shell with fresh herbs and vegan parmesan.

Notes

*Recipe adapted from No Meat Athlete Cookbook

  • Prep Time: 15 mins
  • Cook Time: 1 hour 15 mins
  • Category: Entree, Meal Prep
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Oil-Free