I realize it was a little backwards to post the dessert half of my spaghetti squash dinner first, but let’s be honest that is always the best part! (Also don’t forget to go over and enter my coconut oil giveaway here!) Here is how I used the other half of our seven pound spaghetti squash. I was kind of winging it with this recipe, which caused a bit of challenge naming it. This recipe is a great way to enter fall; you get to use your winter squash, but still get a summery feel with the Mediterranean flavors.
This dish has great Mediterranean flavors. It is packed with all sorts of veggies, including spinach, artichoke, tomatoes, spinach, olives, plus delicious feta cheese. The spaghetti squash has a very soft texture, so I think it is important to add lots of the bread cubes to add a nice crunch to the dish.
- 3 cups cooked spaghetti squash
- 1 can artichoke hearts (chopped)
- 2 roma tomatoes (chopped)
- 2 cups fresh spinach
- 2 roasted red peppers (chopped)
- ¼ cup chopped olives
- 1 tbsp basil
- ½ tbsp oregano
- 1½ tbsp olive oil + 1 tbsp
- ½ tbsp black pepper
- 1 cup cooked rice
- 3 cups bread cubes
- Preheat the oven to 375F.
- Combine all of the ingredients in a large bowl until evenly distributed.
- Place in a greased 8×11″ casserole dish and top with bread cubes. Drizzle 1 tbsp olive oil over the top of the bread and season with salt and pepper.
- Baked uncovered at 375F until bread is crispy (about 30-45 minutes).