Feta Spaghetti Squash
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
2 servings
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Calories
716 kcal
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Course
Main Course
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Cuisine
Mediterranean
Feta Spaghetti Squash
Description
The recipe starts by halving a large spaghetti squash and removing the seeds, then baking it cut side up until tender. A block of feta cheese is nestled in the center of each half alongside halved cherry tomatoes, minced garlic, and olive oil. As it bakes, the feta softens and browns slightly around the edges, imparting a creamy and salty richness that complements the mild flavor and stringy texture of the squash. Once cooked, the squash flesh is shredded with a fork, mixing with the tomatoes and cheese for a flavorful, layered dish.
This dish offers a nice balance of savory, tangy, and fresh flavors. The texture varies from tender vegetable strands to creamy cheese bits, punctuated by bursts of juicy tomato and fragrant garlic. Fresh basil sprinkled on top adds aroma and a leafy brightness that lifts the richness of the feta and oil.
It is best served promptly after baking to enjoy the melted feta texture and warm squash strands. It works well as a light main course or a hearty vegetable side. The recipe is suited for those looking for a baked vegetable dish with a mediterranean flair from the feta and basil.
Ingredients
- 1 large spaghetti squash split in half, seeds removed
- 1 ounce block feta cheese
- 1 cup cherry tomato halved
- 2 cloves garlic minced
- salt to taste
- black pepper to taste
- 4 tablespoons olive oil
- ¼ cup basil chopped, fresh
Instructions
- Preheat oven to 400°F degrees. Line a baking sheet with parchment paper.
- Cut spaghetti squash in half lengthwise, scoop out the seeds and discard. Place cut side up in the prepared baking sheet.
- Break the feta block in half and place each half in the middle of each squash half. Add the cherry tomatoes on top, along with the garlic and olive oil. Season with salt and pepper.
- Bake until the feta cheese looks melty and golden brown on the edges and the spaghetti squash is fork tender, about 45-50 minutes.
- Use a fork to pull the inside of the squash apart, which will come out in strands that look like spaghetti. Stir it all together and scatter it with fresh basil. Enjoy immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 716 kcal
% Daily Value*
| Serving | 0.5spaghetti squash | |
| Calories | 716kcal | 36% |
| Carbohydrates | 42g | 14% |
| Protein | 20g | 40% |
| Fat | 55g | 85% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 26g | 130% |
| Cholesterol | 101mg | 34% |
| Sodium | 1399mg | 58% |
| Potassium | 775mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 1581IU | 32% |
| Vitamin C | 29mg | 32% |
| Calcium | 689mg | 69% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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