Baked Tomato and Feta Spaghetti Squash
Try this easy Baked Tomato and Feta Spaghetti Squash recipe! A creamy, veggie-packed meal that’s perfect for dinner or as a side, with the perfect blend of feta, basil, and cherry tomatoes.
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Ingredients
- 1 spaghetti squash
- 1 block of feta cheese Athenos Feta recommended
- Olive oil
- Salt & pepper to taste
- 1 pint of cherry tomatoes quartered
- Roasted or minced garlic
- Fresh or squeeze basil fresh preferred
- Balsamic glaze
- Parmesan cheese
Instructions
- Start by microwaving the spaghetti squash for about 4 minutes to soften it. Once softened, cut it lengthwise and remove all seeds. Drizzle the inside with olive oil, then season with salt and pepper.
- Place half of the block of feta cheese and half of the quartered cherry tomatoes in each half of the squash. Bake at 400°F for about 30 minutes or until the squash is tender (keep in mind that oven times may vary).
- When done, use a fork to scrape up the squash, mixing the feta and tomatoes into the “noodles” of the squash. Add fresh basil, drizzle with balsamic glaze, and top with Parmesan cheese before serving. Enjoy!
