Spaghetti Squash Rings Recipe
Just when I thought Spaghetti Squash couldn't get any more fun or tasty, I started using it to create Spaghetti Squash Rings tiny pizzas of sorts! I make mine with Greek-inspired flavors, but once roasted to perfection, the possibilities for using your favorite toppings are endless.
Servings: 6 as a side
Calories: 203kcal
Equipment
- round cutters or a spoon
Ingredients
- 1 (3¼-pound) spaghetti squash
- ¼ cup extra virgin olive oil, divided
- approx. 8 ounces Feta cheese block
- approx. ⅓ pound (1 cup) teardrop tomatoes, washed, dried, sliced in half
- ¼ cup roughly chopped Kalamata olives
- 1 cup thinly sliced red onion
- ¼ cup roughly chopped fresh dill
- salt and pepper
Instructions
- Preheat the oven to 400℉, adjust a rack to the center of the oven, and line a sheet pan with parchment paper.
- Cut the squash. Rinse and dry the squash. Then poke it in several places with a fork, and place it in the microwave for 2½ minutes. Slice off about ½-inch from each end of the squash, and the cut it into about 6 equally-sized rounds - they should be about 1 to 1½-inches thick. The number of rounds you get depends on the width of the squash - this will likely vary for everyone.
- Remove seeds and prep for roasting. Use a spoon or a round cutter that's the same size as the center cavity, to remove the seeds. Add the squash slices to the parchment-lined sheet pan, and drizzle 3 tablespoons of the olive oil among them, coating both sides. (You can use your finger or a pastry brush to be sure they're well coated.)
- Roast. Place the sheet pan in the preheated 400℉ oven and roast until the squash is golden and soft, about 55 minutes. About halfway through the cooking time, flip them over. Remove the sheet pan from the oven and do not turn it off.
- Prepare the roasted squash for toppings. Use a fork to gently pull the squash away from the inside edges of the ring. It'll turn into strings which will create a 'bed' for the other ingredients. You shouldn't detach them, just move them towards the middle. Sprinkle with salt and pepper.
- Cook the onions. While the squash is roasting, cook the onions.e the last tablespoon of the olive oil to coat the bottom of a small skillet, and place it over medium heat. Add the onions and sauté until they're slightly golden, about 5 minutes. Season to taste with salt and pepper.
- Assemble and heat. Cut the Feta into thin, rectangular pieces and place one in the middle of each squash ring, directly on top of the 'spaghetti.' Then arrange the sliced tomatoes, chopped olives, dill, and sautéed onions on and around the cheese. Return the sheet pan to the oven and cook until the spaghetti squash rings are heated through, about 10 minutes.
- Serve!
Notes
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 203kcal | Carbohydrates: 5g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 34mg | Sodium: 521mg | Potassium: 125mg | Fiber: 1g | Sugar: 2g | Vitamin A: 392IU | Vitamin C: 5mg | Calcium: 198mg | Iron: 0.4mg