Imagine the aroma of roasted garlic mingling with the sweetness of cherry tomatoes as they soften and release their juices.
This Spaghetti Squash with Feta and Tomato dish is an effortless delight, bringing a cozy Mediterranean vibe to your kitchen.
Watch as simple ingredients transform into a vibrant, flavorful meal, with spaghetti squash strands as the perfect base.
Let’s bring this dish to life and savor every comforting bite.
Kitchen Tools Required
- 1 Baking sheet
- 1 Fork
- 1 Large knife
- 1 Spoon
- 1 Large mixing bowl
- 1 Small saucepan
Ingredients
- 1 Medium spaghetti squash
- 2 tablespoons Olive oil
- 1 teaspoon Sea salt
- 1/2 teaspoon Black pepper
- 1 cup Cherry tomatoes, halved
- 1/2 cup Feta cheese, crumbled
- 2 cloves Garlic, minced
- 1 tablespoon Fresh basil, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Spaghetti Squash with Feta and Tomato dish, follow this timeline:
Preparation and Cooking Timeline:
- Pre-Reading Time (5 minutes):
- Review the entire recipe to understand the steps and gather all necessary ingredients and tools.
- Preparation (15 minutes):
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise using a large knife and scoop out the seeds with a spoon.
- Drizzle olive oil over the cut sides of the squash and season with sea salt and black pepper.
- Baking (35-40 minutes):
- Place the squash halves cut-side down on a baking sheet and bake in the preheated oven. Set a timer for 35-40 minutes.
While the squash is baking:
4. Tomato and Garlic Preparation (5-7 minutes):
- Heat olive oil in a small saucepan over medium heat.
- Add minced garlic and cook for 1-2 minutes until fragrant.
- Add halved cherry tomatoes to the pan and cook for 5 minutes until softened.
5. Resting and Squash Preparation (5 minutes):
- Once the baking time is complete, remove the squash from the oven and let it rest for 5 minutes.
- Use a fork to scrape the flesh of the squash, creating spaghetti-like strands.
6. Combining and Serving (5 minutes):
- Transfer the spaghetti-like strands to a large mixing bowl.
- Add the cooked tomato mixture and crumbled feta to the bowl and toss to combine.
- Garnish with fresh basil before serving.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle olive oil over the cut sides of the squash and season with sea salt and black pepper.
Place the squash halves cut-side down on a baking sheet and bake for 35-40 minutes until tender.
While the squash is baking, heat olive oil in a small saucepan over medium heat.
Add minced garlic and cook for 1-2 minutes until fragrant.
Add halved cherry tomatoes to the pan and cook for 5 minutes until softened.
Remove the squash from the oven and let it rest for 5 minutes.
Use a fork to scrape the flesh of the squash, creating spaghetti-like strands, and transfer to a large mixing bowl.
Add the cooked tomato mixture and crumbled feta to the spaghetti squash and toss to combine.
Garnish with fresh basil before serving.
Serving Tips
- Fresh Green Salad: Pair with a crisp, vibrant salad to add freshness and balance to the rich flavors of the dish.
- Crusty Bread: Serve with warm, crusty bread to soak up the flavorful juices from the tomatoes and olive oil.
- Grilled Chicken: Add a protein boost by serving alongside grilled chicken for a more substantial meal.
- Steamed Vegetables: Complement the dish with a side of steamed vegetables for added nutrients and color.
- Roasted Potatoes: Serve with roasted potatoes for a hearty and satisfying accompaniment.
Storage
To store leftover Spaghetti Squash with Feta and Tomato, place it in an airtight container.
Refrigerate for up to three days.
Reheat gently to maintain texture and flavor.
Freezing
To freeze Spaghetti Squash with Feta and Tomato, let it cool completely.
Then, transfer to airtight containers. Freeze for up to 2 months.
Thaw in the fridge before reheating gently.
Reheating
To reheat Spaghetti Squash with Feta and Tomato, use a microwave or oven.
For the microwave, cover and heat on medium for 1-2 minutes.
In the oven, warm at 350°F for 10 minutes.
Final Thoughts
Spaghetti squash with feta and tomato is a delightful Mediterranean-inspired dish.
It combines the unique texture of spaghetti squash with the rich flavors of feta cheese and cherry tomatoes.
This meal isn’t only nutritious but also easy to prepare, making it perfect for a quick yet satisfying dinner.
Feel free to experiment with additional herbs or spices to customize the dish to your taste.
Enjoy this flavorful plate with a side of fresh green salad or crusty bread for a complete meal experience.
Frequently Asked Questions
What Are Some Variations to the Original Recipe?
Try adding roasted red peppers or artichokes for extra flavor. Substitute goat cheese for feta, or mix in sautéed mushrooms. Enhance the dish with a sprinkle of pine nuts or a dash of red pepper flakes for heat.
Can This Dish Be Made Vegan?
Yes, you can make it vegan. Substitute feta with 1/2 cup of vegan cheese or nutritional yeast. Sauté garlic and tomatoes in a teaspoon of vegetable oil instead of olive oil for a plant-based alternative.
Is Spaghetti Squash Available Year-Round?
You can find spaghetti squash year-round, but it’s at its peak from early fall to winter. When choosing, look for a firm, bright yellow squash without soft spots. This guarantees the best flavor and texture for your recipe.
What Wine Pairs Well With This Dish?
You’ll want a crisp white wine like Sauvignon Blanc to complement the dish’s Mediterranean flavors. Its acidity balances the feta’s creaminess and enhances the fresh tomatoes and basil. Serve chilled for the best pairing experience.
How Can I Make This Dish More Protein-Rich?
To boost protein, add grilled chicken or chickpeas. Season and cook 1-2 chicken breasts, slice, and mix in. Alternatively, rinse and drain a can of chickpeas, then roast with olive oil before tossing with the squash.
Spaghetti Squash with Feta and Tomato
Equipment
- 1 Baking sheet
- 1 Fork
- 1 Large knife
- 1 Spoon
- 1 large mixing bowl
- 1 Small saucepan
Ingredients
- 1 medium spaghetti squash
- 2 tablespoon olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup cherry tomatoes halved
- 1/2 cup feta cheese crumbled
- 2 clove garlic minced
- 1 tablespoon fresh basil chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil over the cut sides of the squash and season with sea salt and black pepper.
- Place the squash halves cut-side down on a baking sheet and bake for 35-40 minutes until tender.
- While the squash is baking, heat olive oil in a small saucepan over medium heat.
- Add minced garlic and cook for 1-2 minutes until fragrant.
- Add halved cherry tomatoes to the pan and cook for 5 minutes until softened.
- Remove the squash from the oven and let it rest for 5 minutes.
- Use a fork to scrape the flesh of the squash, creating spaghetti-like strands, and transfer to a large mixing bowl.
- Add the cooked tomato mixture and crumbled feta to the spaghetti squash and toss to combine.
- Garnish with fresh basil before serving.
Notes
