Imagine the delightful aroma of roasted squash filling your kitchen as you prepare Spaghetti Squash with Feta.
This dish is incredibly simple to whip up, offering a cozy and comforting meal that’s perfect for any night.
Watch as the tender squash transforms into spaghetti-like strands, mingling with tangy feta and fresh parsley.
It’s a magical fusion of flavors from straightforward ingredients. Let’s bring this Mediterranean delight to life in your home!
Kitchen Tools Required
- 1 Baking sheet
- 1 Sharp knife
- 1 Spoon
- 1 Fork
- 1 Mixing bowl
- 1 Oven
Ingredients
- 2 Medium spaghetti squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 cup Feta cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Garlic powder
- 1 tablespoon Lemon juice
Cook & Prep Time
To efficiently manage your time while preparing and cooking Spaghetti Squash with Feta, follow this timeline:
Preparation and Cooking Timeline
- Reading & Gathering Ingredients (5 minutes)
- Spend a couple of minutes reading through the recipe to familiarize yourself with the steps.
- Gather all necessary ingredients and equipment.
- Preheat the Oven (2 minutes)
- Preheat the oven to 400°F (200°C).
- Prep Work (10 minutes)
- While the oven is preheating, cut each spaghetti squash in half lengthwise using a sharp knife.
- Scoop out the seeds and discard them.
- Seasoning the Squash (3 minutes)
- Drizzle the cut sides of the squash with olive oil, then sprinkle with salt and black pepper.
- Baking the Squash (30-40 minutes)
- Place the squash halves cut side down on a baking sheet.
- Bake in the preheated oven for 30-40 minutes.
- Use this time to prepare the additional ingredients: crumble the feta cheese, chop the parsley, and measure out the garlic powder and lemon juice.
- Resting the Squash (5 minutes)
- Once baked, remove the squash from the oven and let it rest for about 5 minutes.
- Scraping the Squash (5 minutes)
- Use a fork to scrape the flesh of the squash into spaghetti-like strands.
- Mixing Ingredients (5 minutes)
- In a mixing bowl, combine the squash strands with the crumbled feta, chopped parsley, garlic powder, and lemon juice.
- Mix until well combined.
- Serving (2 minutes)
- Serve the dish warm.
Adjust the timeline slightly if you prefer a longer or shorter bake time based on your oven’s performance.
Recipe Instructions
Preheat the oven to 400°F (200°C).
Cut each spaghetti squash in half lengthwise using a sharp knife.
Scoop out the seeds and discard them.
Drizzle the cut sides of the squash with olive oil, then sprinkle with salt and black pepper.
Place the squash halves cut side down on a baking sheet.
Bake in the preheated oven for 30-40 minutes until the squash is tender.
Remove from the oven and let the squash rest for about 5 minutes.
Use a fork to scrape the flesh of the squash into spaghetti-like strands.
In a mixing bowl, combine the squash strands, crumbled feta, chopped parsley, garlic powder, and lemon juice.
Mix until well combined and serve warm.
Serving Tips
- Grilled Chicken: Add slices of grilled chicken on top for a protein-rich meal.
- Roasted Vegetables: Serve alongside roasted vegetables like bell peppers and zucchini for a colorful and nutritious side.
- Crusty Bread: Pair with crusty bread to soak up any extra olive oil and lemon juice from the dish.
- Mediterranean Salad: Complement with a simple Mediterranean salad of cucumbers, tomatoes, and olives for a revitalizing contrast.
- Quinoa: Mix with cooked quinoa for additional texture and a boost of fiber and protein.
Storage
Store leftover Spaghetti Squash with Feta in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the microwave or on the stovetop before serving.
Freezing
To freeze Spaghetti Squash with Feta, cool the dish completely.
Portion into airtight containers, and seal tightly.
Label with the date.
Freeze for up to three months.
Thaw before reheating.
Reheating
When reheating Spaghetti Squash with Feta, use a microwave or oven.
Cover to retain moisture.
Heat until warm, stirring occasionally to guarantee even heating and prevent drying out.
Final Thoughts
Spaghetti Squash with Feta is a delightful Mediterranean dish that combines the unique texture of spaghetti squash with the rich, tangy flavor of feta cheese.
The dish is simple to prepare and makes for a healthy, satisfying meal. By following the recipe, you can enjoy a nutritious meal that’s perfect for any occasion.
Feel free to experiment by adding your favorite vegetables or proteins to make it even more hearty. Enjoy your culinary creation!
Frequently Asked Questions
Can I Substitute the Feta Cheese With Another Type of Cheese?
You can swap feta with goat cheese for a tangy twist, or try parmesan for a nuttier flavor. Mozzarella offers a milder, creamier texture. Pick your favorite to complement the dish’s Mediterranean vibe and enjoy!
Is Spaghetti Squash Keto-Friendly?
Yes, spaghetti squash is keto-friendly because it’s low in carbohydrates and high in fiber. You’ll find it a great pasta substitute on a keto diet. Just watch your toppings to keep everything in line with keto guidelines.
How Do I Select a Ripe Spaghetti Squash?
Look for a spaghetti squash with a firm, golden-yellow skin without any soft spots or blemishes. It should feel heavy for its size. Avoid any with green patches, as they indicate it’s not fully ripe.
Can I Use Dried Parsley Instead of Fresh Parsley?
You can definitely use dried parsley instead of fresh. Just remember to use about one-third the amount since dried herbs are more concentrated. It’ll still add that lovely herby flavor you’re looking for!
What Wine Pairs Well With This Dish?
You’ll want to pair a crisp white wine like Sauvignon Blanc with this dish. Its acidity complements the feta, while the citrus notes enhance the lemon juice, creating a revitalizing balance that elevates the meal’s flavors.
Spaghetti Squash with Feta
Equipment
- 1 Baking sheet
- 1 sharp knife
- 1 Spoon
- 1 Fork
- 1 Mixing bowl
- 1 Oven
Ingredients
- 2 spaghetti squash medium
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup feta cheese crumbled
- 2 tablespoons fresh parsley chopped
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400°F (200°C).
- Cut each spaghetti squash in half lengthwise using a sharp knife.
- Scoop out the seeds and discard them.
- Drizzle the cut sides of the squash with olive oil, then sprinkle with salt and black pepper.
- Place the squash halves cut side down on a baking sheet.
- Bake in the preheated oven for 30-40 minutes until the squash is tender.
- Remove from the oven and let the squash rest for about 5 minutes.
- Use a fork to scrape the flesh of the squash into spaghetti-like strands.
- In a mixing bowl, combine the squash strands, crumbled feta, chopped parsley, garlic powder, and lemon juice.
- Mix until well combined and serve warm.
Notes
