Baked Feta Spaghetti Squash

Name: Baked Feta Spaghetti Squash
Prep time: 5 min
Cook time: 1 h
Yield: 2 large servings
Ingredients: 1 medium spaghetti squash; 3 teaspoons extra virgin olive oil; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 1 ounce block feta cheese; 1 pint cherry tomatoes; 3 tablespoons basil pesto; 1 clove garlic; chopped fresh basil

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Prep Time
5 mins
Cook Time
1 hr
Servings
2 large servings
Calories
636 kcal
Course
Main Course
Cuisine
Italian

Baked Feta Spaghetti Squash

Iris Warren

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This easy baked feta spaghetti squash is a rich, creamy, low carb dinner that only takes a few ingredients and is so delicious and satisfying!

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Ingredients

Servings

1 medium spaghetti squash about 2 pounds
3 teaspoons extra virgin olive oil divided
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 ounce block feta cheese
1 pint cherry tomatoes about 2 cups
3 tablespoons basil pesto
1 clove garlic minced
chopped fresh basil for serving

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Instructions

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.

Notes

TO REHEAT: Rewarm leftovers in an oven at 350°F until hot and melty.

Nutrition Information

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Serving 1stuffed half Calories 636kcal (32%) Carbohydrates 50g (17%) Protein 23g (46%) Fat 42g (65%) Saturated Fat 18g (90%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Cholesterol 103mg (34%) Potassium 1117mg (32%) Fiber 9g (36%) Sugar 20g (40%) Vitamin A 2670IU (53%) Vitamin C 65mg (72%) Calcium 737mg (74%) Iron 4mg (22%)

Nutrition Facts

Serving: 2large servings

Amount Per Serving

Calories 636 kcal

% Daily Value*

Serving	1stuffed half
Calories	636kcal	32%
Carbohydrates	50g	17%
Protein	23g	46%
Fat	42g	65%
Saturated Fat	18g	90%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	10g	50%
Cholesterol	103mg	34%
Potassium	1117mg	24%
Fiber	9g	36%
Sugar	20g	40%
Vitamin A	2670IU	53%
Vitamin C	65mg	72%
Calcium	737mg	74%
Iron	4mg	22%