Spaghetti Squash Recipe

Here’s a spaghetti squash recipe that is very healthy and easy to make.

Inspired by the baked tomato and feta pasta trend, this easy baked spaghetti squash recipe is a showstopper on any table.

Baking the feta and tomatoes in the squash half results in a lovely sauce when everything is mixed together.

The balsamic glaze adds a nice bit of sweetness while playing up the acidity of the tomatoes.
Dried oregano works as a substitute for fresh, but reduce the quantity by half.

Serve alongside a side salad and crusty bread.

Spaghetti Squash Recipe with Tomato & Feta

Ingredients (makes 4 servings)

• 1 medium spaghetti squash, halved lengthwise and seeded (3- to 3½-lb.)

• 3 tablespoons extra-virgin olive oil, divided

• 1/4 teaspoon crushed red pepper

• 1/4 teaspoon ground pepper

• 1/8 teaspoon salt

• 1 (4-oz.) block feta cheese, halved

• 8 ounces cherry tomatoes (about 1 1/2 cups)

• 3 tablespoons chopped fresh basil, plus more for garnish

• 1 tablespoon minced garlic

• 1 1/2 teaspoons chopped fresh oregano

• 1 tablespoon balsamic glaze

Directions

1. Position rack in middle of oven; preheat to 400°F. Line a large rimmed baking sheet with parchment paper or foil.

2. Place squash halves, cut-sides up, on the prepared baking sheet. Drizzle with 1 tablespoon oil; sprinkle with crushed red pepper, pepper and salt.

3. Place 1 feta piece, ¾ cup tomatoes, 1½ tablespoons basil, 1½ teaspoons garlic and ¾ teaspoon oregano in each squash half. Drizzle each with 1½ teaspoons oil.

4. Bake until the squash flesh is tender and the tomatoes burst, 50 to 55 minutes.

5. Remove from oven. Using a fork and tongs, scrape the squash contents and the long strands of squash flesh into a medium bowl. Drizzle in the remaining 1 tablespoon oil; stir to combine.

6. Return the mixture to the squash shells; cut each in half widthwise. Transfer each to a plate; drizzle evenly with balsamic glaze and serve.