Healthy Eating
Baked Feta Spaghetti Squash
Description
Spaghetti squash has a super power: to be noodles without pasta! This Baked Feta Spaghetti Squash with tomatoes and pesto is rich, creamy, and low carb. It takes minutes to assemble, making it a perfect vegetable-forward weeknight dinner.
Ingredients
- 1 medium spaghetti squash about 2 pounds
- 3 teaspoons extra virgin olive oil divided
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 8-ounce block feta cheese
- 1 pint cherry tomatoes about 2 cups
- 3 tablespoons Basil Pesto
- 1 clove garlic minced
- Chopped fresh basil for serving
Directions
- Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise: Using a very sharp, sturdy chef's knife, trim off the base end of the spaghetti squash so you have a flat surface. Stand it upright and carefully cut it in half lengthwise from top to bottom. Scoop out the seeds and stringy insides.
- Place the halves cut-side up on the parchment. Drizzle each with 1/2 teaspoon oil and sprinkle with the salt and pepper. Rub lightly to evenly coat the insides of the squash.
- Slice the block of feta in half, and place one half in each squash cavity.
- In a small bowl, stir together the tomatoes, pesto, garlic, and remaining 2 teaspoons oil. Spoon over the feta.
- Bake the squash until the tomatoes are breaking down and the squash is fork-tender and its skin gives a little when pressed on the outside (be careful, it is hot!), about 55 minutes to 1 hour 5 minutes, depending upon your squash.
- With a fork, fluff the squash flesh inward to separate the strands and stir together with the feta and tomatoes (the feta will be nice and melty). Sprinkle with fresh basil.
