
A vegan tray bake made of spaghetti squash topped with a variety of roasted vegetables.
We’re relatively new to the world of spaghetti squash. This is not a gourd we grew up with and when we first showed it to our parents their only question was, “Will it make a good pita?”. Greeks like our parents love using squash to make things like pita and fritters, not as substitutes for pasta.
We love spaghetti squash! It’s not that we are trying to cut out carbs (we live for bread), but we genuinely love the way it tastes. We also love how magical it is to see a once solid vegetable transform into delicate strands of golden yellow. One of our favourite ways to serve spaghetti squash is topped with roasted vegetables. This makes a perfect light meal, but also works as the side to something like grilled salmon or steak. Or, you can keep your meal vegan by serving the spaghetti squash and roasted vegetables with some chickpea fritters
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