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Mediterranean spaghetti squash boat in a bowl
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4.95 from 20 votes

Mediterranean Spaghetti Squash

These Mediterranean spaghetti squash boats are perfect for a Meatless Monday or any weeknight meal. They're stuffed with the Mediterranean flavors of cherry tomatoes, bell peppers, spinach, chickpeas, parsley, and feta cheese.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: bell peppers, Gluten Free, spaghetti squash, spinach, tomatoes, Vegetarian
Servings: 2
Author: Alena Kharlamenko, MS, RD


  • 1 medium spaghetti squash cut in half lengthwise and seeds scooped out
  • 2 tbsp olive oil divided
  • ½ tsp salt divided
  • ½ medium red onion chopped
  • 1 medium bell pepper chopped
  • 10 cherry tomatoes
  • 1 cup cooked chickpeas (canned) drained and rinsed
  • 2 cloves garlic minced
  • ½ tsp oregano
  • 3 cups spinach
  • 2 oz feta cheese crumbled
  • parsley for garnish


  • Roast the spaghetti squash. Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush the inside of the spaghetti squash with 1 tbsp olive oil and sprinkle ¼ tsp salt on top. Place the squash halves face down on the parchment paper. Roast for 35-45 minutes, or until fork-tender. When it’s done cooking, flip the squash over. Let it cool for a few minutes, and then use a fork to scrape the strands off the side of the squash.
  • While the spaghetti squash is roasting, heat 1 tbsp olive oil in a large pan. Add onions and cook until somewhat translucent.
  • Add bell peppers, tomatoes, chickpeas, garlic, oregano, and ¼ tsp salt, and cook for 3-5 minutes. Add the spinach and cook for an additional 1-2 minutes or until slightly wilted.
  • Top the spaghetti squash with the veggie and chickpea mixture. Serve and garnish with feta cheese and parsley. Enjoy!