Greek Salad Stuffed Spaghetti Squash

Squash stuffed with salad?? Yes! This is the perfect transitional meal when you're caught between winter and spring, feeling like you're beyond cozy stuffed squash but not quite ready for a giant dinner salad yet.


Generally speaking, I think most of us see stuffed squash as winter food (e.g. these Kabocha Squash Soup Bowls, which are super cozy). But what happens in March and April, when there's still beautiful squash in the stores, but we're all ready for lighter, fresher spring food?

Enter this Greek Salad Stuffed Spaghetti Squash, which is the best of both worlds. There's a raw, crisp, bright Greek salad, nestled into room-temperature or cold spaghetti squash. All of the sudden, like magic, stuffed squash becomes spring food!


I love this bizarre, delicious squash. It's so versatile. Of course the fibers can be scraped out and treated like spaghetti, but it's also great for stuffing. The key to making it a satisfying stuffing squash is to fluff up the fibers a bit after baking; the fluffing action makes the whole thing seem lighter and easier to dig into (see photo below!). The other key is to drizzle part of your dressing down into the squash fibers so that it's flavorful throughout.

Just make sure to cool your squash to room temperature so that your salad items don't wilt. Or, keep the squash halves in the fridge and serve the dish cold, which would be a great option for meal prep. Either will work great.


For the Greek salad component of this dish, I've omitted the lettuce since the squash "spaghetti" serves as the base of the salad. Then load it up with all your Greek salad favorites! Here, I've shown baby cucumbers, all sorts of beautiful little tomatoes, some cubes of Vermont feta tossed in sumac, pine nuts, and plenty of fresh herbs. You could also add things like olives, pickled banana peppers, capers, grilled or pickled red onion, other cheeses, and whatever fresh herbs you love.

Simple, fresh, delicious, and a bit nostalgic of classic pizza parlor salads.


And let's not forget about the dressing! I like to use a mix of lemon and red wine vinegar for big acidity, some coarse-grained mustard, a dash of olive oil, the tiniest bit of honey for sweetness, lots of fresh thyme, and lots of black pepper. I've included a dressing recipe below, or you could just as easily use your favorite vinaigrette; anything with Mediterranean flavors will work nicely. Regardless, remember to drizzle a bit of dressing into the squash fibers before stuffing to ensure your squash is flavorful throughout.

If you don't eat dairy, these would be perfectly delightful without the cheese, or with avocado as the creamy element. Adding some toasted chick peas, a big scoop of humus, a drizzle of tahini, or your favorite grilled protein would make them heartier.


You really can have so much fun with these. Go crazy with the toppings! I've made these many times over the years, and always have fun choosing the prettiest baby tomatoes and arranging all of my ingredients so that the colors really pop.

Happy spring! Happy salad season! But let's not forget about our squash friends.


Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Are you a lover of Mediterranean salads? I totally am, especially during the warmer months. I think you'll also like this Loaded Mediterranean Salad, which is infinitely customizable.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

For the dressing:
  • Juice of one lemon
  • 1-2 tbsp red wine vinegar
  • 1-2 tbsp coarse-grained mustard. Learn how to make your own here!
  • Dash of olive oil
  • Tiny dash of honey. If you don't do honey, agave is probably the best substitution due to its mild flavor.
  • A few tsp thyme leaves. Fresh is great if you have it, dry is fine too. If fresh, mince up the leaves into small pieces so they disperse evenly throughout the dressing.
  • Generous salt and freshly ground pepper
For the Squash:
  • Spaghetti squash. Assume half a squash per person if this is going to be a full meal.
  • Baby English cucumbers
  • Assorted colorful baby tomatoes
  • Feta cheese. If you do dairy, feta makes for the classic Greek salad flavor profile. Otherwise, some little cubes of tofu would work great. I love to toss it in a bit of sumac for color and great citrusy flavor.
  • Toasted pine nuts
  • Small handful of fresh mint
  • Small handful of fresh basil
  • Other add-ins you love. Anything Mediterranean will work great, see suggestions above.
  • Additional protein, optional. See suggestions above.
  • Freshly ground black pepper
  • Sumac. Not necessary, but highly suggested. This has quickly become my favorite thing on my spice rack!
Thoughts About Method
(These are all just suggestions, be creative and make it yours)

  1. Preheat the oven to 420 and lightly oil a baking dish.
  2. Cut the top and bottom stems off the squash. Then cut it in down the middle vertically, to make two identical halves. Scoop out the seeds.
  3. Roast cut-side facing downward for 30-50 minutes, depending on the size of your squash. You should easily be able to fluff up the spaghetti with a fork, but the spaghetti itself should have texture and maintain its shape. Don't overcook them! If you cook the squash too long, you end up with wet, mushy spaghetti. Keep an eye on them.
  4. When the squash is finished cooking, cool it to room temperature so that your salad doesn't wilt. You can either serve the salad now, or store the squash in the fridge for later; it will be fine for a couple days as long as you seal it tightly.
  5. When you're ready to assemble the salad, mix up your dressing first. I like to let it sit for a while for the flavors to meld, especially if I use dried thyme leaves. 
  6. Drizzle a bit of the dressing down into the squash fibers so that the squash is infused with flavor.
  7. Prep your salad ingredients by chopping the veggies, very finely chopping the herbs, and cubing or crumbling the feta.
  8. Assemble! Layer in the veggies however you like. Top them with cheese and nuts. Finish it all off with some fresh herbs, a generous grind of black pepper, and a sprinkle of sumac.

Comments

  1. This is a favorite in our house- it is full of color, delicious and quick enough for a week night. I top it with parsley and mint to keep the flavors fresh. Love it!

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    Replies
    1. The Rogue Brussel SproutJune 29, 2020 at 9:34 AM

      Oh yum, the combination of parsley and mint sounds lovely and so fresh! I'm so happy to hear you're enjoying it. It's a fun meal when you can't decide what season it is.

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