Spaghetti Squash Rings (Greek-Style) | Cooking On The Weekends
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.
It’s so easy (and fun!) to make roasted spaghetti squash rings, and you can pretty much add anything you like on top, just like you would a pizza.
I cook with this squash a lot during the fall and winter months. It’s a great gluten-free alternative to regular pasta, and has a lovely mild, nut-like flavor, with a soft texture that has a very slight crunch to it. Stuffed Spaghetti Squash and Spaghetti Squash with Pesto, are two other scrumptious ways to eat it.
Not only are these spaghetti squash ring pizzas delicious, they can also be made entirely ahead!
Ingredient Notes
- Spaghetti squash – Spaghetti squash is a winter squash that gets its name from the appearance of its inside flesh once it’s cooked. It falls apart into what looks like spaghetti – very thin, noodle-like strands. These strands run horizontally, so when you cut the squash horizontally, into rings, the pieces are very long, and create the perfect base or nest for the toppings. Choose a squash that’s heavy for its size with smooth skin, and an intact stem.
- Feta cheese – Feta cheese has a salty and tangy flavor. Just like when I make baked Feta or Feta tomato salad, I like to buy it in block form, in its brine because the texture will be smoother and creamier. You can substitute with crumbled Feta if you’d like.
- tomatoes – I use teardrop, but use any variety of tomato that is the sweetest and most flavorful when you make this recipe.
- Kalamata olives – You can purchase them already pitted to save time. Substitution: Niçoise olives.
- red onion – Since my toppings are Greek-style, I used ingredients you’d likely find in a typical Greek salad, hence the red onion. Red onions are a bit sweeter than others, and they complement the briny Feta.
- fresh dill – Dill has a fresh flavor with notes of anise and parsley. Choose perky, dark green bunches without yellow spots. You can substitute the fresh dill with dried dill, using about ⅓ the amount. Oregano is also fantastic with this blend of flavors.
- extra virgin olive oil – Use your favorite one.
How to Make Spaghetti Squash Rings
– Preheat the oven to 400℉, adjust a rack to the center, and line a sheet pan with parchment paper.
– Poke the squash in several places with a fork, and place it in the microwave for 2½ minutes. This step makes cutting the squash a lot easier.
– Slice off about ½-inch from each end of the squash, and then cut it into about 6 equally-sized rounds – they should be about 1 to 1½-inches thick. Add the squash slices to the parchment-lined sheet pan.
Recipe Tip: The number of rounds you get depends on the width of the squash – this will likely vary for everyone.
– Use a spoon or a round cutter that’s the same size as the center cavity, to remove the seeds.
You’ll get a cleaner cut if you use the round cutters, but a spoon also works well.
– Drizzle 3 tablespoons of the olive oil among the rings, coating both sides. (You can use your finger or a pastry brush to be sure they’re well coated.) Sprinkle them with salt and pepper.
– 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.
– 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.
– While the squash is roasting, add the remaining tablespoon of olive oil to a medium-sized skillet. Add the onions and sauté until they’re slightly golden, about 5 minutes. Season to taste with salt and pepper.
– Cut the Feta into thin, rectangular pieces and place one piece 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. (You can also break the feta into smaller pieces if you’d like to.)
– Return the sheet pan to the oven and cook until the spaghetti squash rings are heated through, about 10 minutes.
Variations
The possibilities are truly endless. I happen to love the flavor combination of the Feta, tomatoes, olives, onions and dill, but you can create any combination you like. Below are a few ideas:
- tomato sauce + mozzarella + pepperoni
- gruyère + spinach + mushrooms
- cheddar + barbecue chicken + red onion + tomato
- pesto + zucchini + artichokes
- ground sausage + sage + red pepper pesto
- sun-dried tomatos + artichokes
- chili crunch sauce
Serving Suggestions
Spaghetti squash rings can be a side or main course. The serving size for this recipe is one ring per person, which is perfect for a side dish. (I’d serve two each if it’s the main course.) It’s excellent with salads, chicken or salmon dishes. Here are a few suggestions:
Making it Ahead
While these are lovely to serve right out of the oven, I have made spaghetti squash rings a day ahead of time and they’re still great!
- To store them overnight, place them in a single layer on a plate, or in a large container. If you have more than one layer, place a sheet of parchment or wax paper between the layers.
- The best way to move them around is with a large offset spatula, that will fit beneath the majority of the squash ring. Both this metal spatula, and this silicone spatula, work really well.
- They can be reheated in a 400℉ oven for about 10 minutes.
More Must-Try Winter Squash Recipes
I hope you love this recipe!
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.
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
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Preheat the oven to 400℉, adjust a rack to the center of the oven, and line a sheet pan with parchment paper.
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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.)
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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.
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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.
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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.
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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.
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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
