Ingredients
Scale
- 1 medium spaghetti squash
- 3 tablespoons extra virgin olive oil, divided
- ¼ teaspoon kosher salt (more to taste)
- Pinch black pepper
- 1 pint cherry tomatoes (8 oz or about 1½ cups)
- ½ cup roasted red peppers, chopped
- 4 cloves garlic, minced
- ½–1 block feta cheese (4–8 oz)
- 1 teaspoon Italian seasoning
- ¼ cup fresh basil, chopped (optional for topping)
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut side up on a baking dish. Coat with olive oil, salt, and pepper. Add half the feta cheese to the center of each half.
- In a small bowl, mix cherry tomatoes, remaining olive oil, minced garlic, roasted red peppers, Italian seasoning, salt, and pepper.
- Divide the tomato mixture evenly over the feta in each squash half.
- Roast for 50-60 minutes until the squash is fork-tender.
- Let cool for 10 minutes, then scrape the squash strands into the dish with the filling and mix well until the feta is creamy.
- Scoop the mixture back into the squash boats and top with basil and extra feta (optional).
Notes
- Use a sharp knife to cut the squash carefully.
- Adjust feta quantity based on desired richness.
- The extra liquid will absorb when mixed.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 half squash
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg