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spaghetti squash with feta

Spaghetti Squash with Feta and Tomato

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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Main
Cuisine Mediterranean
Servings 4 servings

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

For best results, ensure the spaghetti squash is cooked until just tender to maintain a slight bite and avoid sogginess. Adjust the seasoning to your preference, and feel free to add extra herbs like oregano or thyme for added flavor. This dish pairs well with a fresh green salad or crusty bread for a complete meal.
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