Feta Spaghetti Squash
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
197 kcal
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Course
Side Dish, Main Course, Dinner
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Cuisine
American
Feta Spaghetti Squash
Description
Feta Spaghetti Squash is prepared by roasting halved spaghetti squash until tender, then scooping out the flesh to create spaghetti-like strands. The squash is initially stuffed with cherry tomatoes and crumbled feta cheese seasoned with oregano, salt, and pepper before roasting, allowing the flavors to infuse during cooking. After roasting, the sautéed feta and tomatoes are combined with butter and the squash strands to create a creamy and tangy mixture.
The finished texture is tender squash strands with bursts of juicy tomatoes and creamy feta, accented by dried oregano and seasoned with salt and pepper. The baking process softens the squash and slightly melds the flavors for a cohesive dish.
This recipe works well as a light side or vegetarian main, offering a satisfying combination of textures and mild, balanced flavors. Garnishing with extra feta or fresh parsley can add color and freshness.
Notes mention ways to ease cutting the squash by microwaving or asking a grocer to cut it. Also, the seeds can be discarded or roasted like pumpkin seeds. After baking, removing the stuffed feta and tomatoes to a bowl makes stirring easier and lets the squash strands be scraped and mixed evenly.
Ingredients
- 1 spaghetti squash about 1 ½ lbs
- 1 tablespoon olive oil divided
- ½ teaspoon oregano dried
- 1 cup cherry tomato or grape tomatoes halved
- ¼ cup feta cheese crumbled
- salt to taste
- black pepper to taste
- 1 tablespoon butter salted
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
- Have your grocer cut the spaghetti squash in half, or poke it with a fork and microwave for 4-5 minutes to soften before slicing.
- Save the squash seeds to roast as a snack or discard them.
- After baking, separate the feta and tomato mixture into a bowl to mix with the squash strands more easily.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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