Description
This Feta and Tomato Stuffed Spaghetti Squash is a flavorful, vegetarian dish featuring roasted spaghetti squash filled with a creamy, tangy tomato and feta cheese mixture, topped with fresh herbs for a satisfying and healthy meal.
Ingredients
- 2 medium spaghetti squash (about 2 1/2 pounds each)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 cups cherry or grape tomatoes, halved
- 3 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 (8-ounce) block feta cheese, drained
- 1/4 cup chopped fresh parsley, plus more for garnish
- 2 tablespoons chopped fresh basil, plus more for garnish
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Place cut-side down on the prepared baking sheet.
- Roast the squash for 35–45 minutes, or until the flesh is tender and easily shredded with a fork. Remove from oven and let cool slightly.
- Meanwhile, in a large oven-safe skillet over medium heat, heat 2 tablespoons olive oil. Add the cherry tomatoes and cook until softened, about 5 minutes. Stir in the garlic and red pepper flakes (if using), and cook for another minute.
- Make space in the center of the skillet and add the block of feta cheese. Cook for 2–3 minutes, then transfer the skillet to the oven and roast for 10 minutes until the feta is soft and starting to brown.
- Remove the skillet from the oven. Stir the tomatoes and feta together to create a creamy sauce. Add chopped parsley and basil.
- Use a fork to shred the spaghetti squash into strands. Divide the feta-tomato mixture among the squash halves and gently mix to combine.
- Garnish with additional herbs and serve warm.
Notes
- You can prepare the squash ahead of time and store it in the fridge until ready to stuff and serve.
- Use crumbled feta if you don’t have a block, but baking a block gives a creamier texture.
- Customize with other herbs or add-ins like olives or spinach for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 310
- Sugar: 7g
- Sodium: 660mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 40mg
