Greek spaghetti squash

Greek spaghetti squash

Jun 29 2019


25 mn

Serves 5

This is a great dish if you wanna a break from animal protein from time to time. It is delicious and really easy to make. The spaghetti squash can be cooked in the oven (400F for 40 mn), microwave ( 15 mn) or pressure cooker (15-20). All 3 ways work great, some are faster than others, today, I will do it in pressure cooker.


  • 1 large spaghetti squash, cut in 2 seeds removed
  • 1 can of chickpeas, drained
  • 1 tsp of fresh thyme, chopped
  • 1 small red onion
  • 2 garlic cloves, minced
  • 1 cup of cherry tomatoes, cut in 2
  • 1 cup of baby spinach, roughly chopped
  • 1/2 cup of feta cheese crumbled
  • 2-3 tbsp of olive oil
  • 1 large lemon, juiced and zested
  • 2 persian cucumbers, sliced


Cut spaghetti squash in half lengthwise using a sharp knife. Scoop out seeds with a large spoon and discard. Using a fork, pierce the skin of the spaghetti squash several times down the middle of each half.
Place a steam rack  on the bottom and pour in 1 cup of water; add spaghetti squash cut side down.
Select pressure cook setting on high; set timer for 10 minutes.
Once cooked, shredded the squash to make the spaghetti.

Combine with all the other ingredients and toss, you can eat warm or cold, on its own or as a side dish.

Leave a comment