Greek · Greece
Vegetarian Moussaka with Spaghetti Squash
A unique twist on the traditional Greek moussaka using spaghetti squash instead of eggplant and zucchini.
100 minutes6 servings
Ingredients
Method
- Preheat oven to 200°C (390°F).
- Cut spaghetti squash in half and roast until tender.
- Sauté onion and garlic in olive oil until softened.
- Add chopped tomato and cook until softened.
- Flake the cooked spaghetti squash and mix with the vegetable mixture.
- Layer the mixture in a baking dish.
- Prepare the béchamel sauce by melting butter, adding flour, and gradually stirring in milk.
- Season with nutmeg, salt, and pepper.
- Pour the béchamel over the layers.
- Bake for 25-30 minutes until golden and bubbly.
More recipes to try
Greek Moussaka with Slow-Braised Meat Layer
A traditional Greek dish with layers of eggplant, slow-braised spiced meat, and a rich béchamel sauce.
Slow-Cooked Moussaka with Fermented Dough
A traditional Greek moussaka with a twist, using a fermented dough base instead of fried eggplant slices.
Eggplant and Meat Moussaka with Béchamel
A classic Greek dish with layers of eggplant, minced meat, and béchamel sauce.
Roasted Vegetables with Moussaka Sauce
A variation of Greek moussaka using roasted vegetables and a rich tomato-based sauce, served with roasted cauliflower.
Greek Moussaka with Eggplant, Meat, and Creamy Béchamel
A layered casserole with eggplant, ground meat, and a creamy béchamel sauce.
Greek Moussaka with Slow-Cooked Béchamel
A traditional Greek moussaka featuring layers of eggplant, ground beef, and a velvety béchamel sauce made with a slow-cooked roux.