Feta Spaghetti Squash

Name: Feta Spaghetti Squash
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 spaghetti squash; 1 tablespoon olive oil; ½ teaspoon dried oregano; 1 cup cherry tomatoes; ¼ cup crumbled Feta cheese; salt and pepper to taste; 1 tablespoon salted butter

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5.0

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Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4 servings
Calories
197 kcal
Course
Side Dish, Main Course, Dinner
Cuisine
American

Feta Spaghetti Squash

Layla Henson

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Feta Spaghetti Squash is an easy side dish packed with flavor.

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Ingredients

Servings

1 spaghetti squash about 1 ½ lbs
1 tablespoon olive oil divided
½ teaspoon dried oregano
1 cup cherry tomatoes or grape tomatoes halved
¼ cup crumbled Feta cheese
salt and pepper to taste
1 tablespoon salted butter

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Instructions

Preheat over to 400°F. Line a baking sheet with parchment paper.
Cut spaghetti squash in half lengthwise & scoop out the seeds. Discard (or save for roasting).
Brush the cut side of the squash with olive oil and season with salt and pepper. Fill the cavity of each squash with half of the feta cheese and tomatoes. Season with additional salt & pepper and ½ teaspoon oregano.
Place the squash on a baking pan uncovered and bake uncovered 40-50 minutes or until the squash is tender when poked with a fork.
Remove from the oven and use a spoon to place the feta cheese, tomatoes, and any juices in a small bowl. Stir together to create a creamy sauce.
Use a fork to scrape the squash and create strands. Toss strands with butter. Add the feta and tomato mixture to the squash and mix.
Serve warm with additonal feta cheese and parsley for garnish if desired.

Notes

Spaghetti squash can be difficult to cut in half. Many grocers will cut it in the produce department if you ask.
To make squash easier to cut, poke it all over with a fork and microwave 4-5 minutes.
Discard the seeds or roast them the same way you would roast pumpkin seeds.
Once baked, remove the feta/tomatoes and place in a small bowl. Use a fork to separate the strands of the squash.

Nutrition Information

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Calories 197 (10%) Carbohydrates 18g (6%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Cholesterol 8mg (3%) Sodium 147mg (6%) Potassium 299mg (9%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 415IU (8%) Vitamin C 7mg (8%) Calcium 112mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 197 kcal

% Daily Value*

Calories	197	10%
Carbohydrates	18g	6%
Protein	3g	6%
Fat	14g	22%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Cholesterol	8mg	3%
Sodium	147mg	6%
Potassium	299mg	6%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	415IU	8%
Vitamin C	7mg	8%
Calcium	112mg	11%
Iron	1mg	6%