Description
Discover how to make a delicious and easy baked feta spaghetti squash with tomato and peppers recipe. Perfect for a healthy and flavorful meal!
Ingredients
- 1 medium spaghetti squash (about 1 kg)
- 3 tablespoon (45 ml) olive oil, divided
- 1/4 teaspoon (1 ml) salt, more to taste
- dash black pepper
- 1 pint cherry tomatoes (240 g or about 11/2 cups)
- 1/2 cup (120 ml) roasted red peppers, chopped
- 4 cloves garlic, minced
- 1 block feta cheese (115-230 g), if you like a lighter sauce use 115 g. If you prefer a richer sauce, use 170-230 g.
- 1 teaspoon (5 ml) Italian seasoning
- ¼ cup (60 ml) fresh basil, chopped, optional for topping
Instructions
- Set your oven to 400°F (200°C) to preheat. Carefully slice the spaghetti squash lengthwise and remove the seeds. The skin is tough, so exercise caution while cutting.
- Position the squash halves with the cut side facing up in a baking or casserole dish; a rimmed baking sheet is also suitable. Drizzle with olive oil, and season with salt and pepper. Place half of the feta block in the center of each squash half.
- In a small bowl, mix together the cherry tomatoes, the remaining olive oil, minced garlic, roasted red peppers, Italian seasoning, and some salt and pepper. Stir until well combined.
- Evenly distribute this mixture over the feta cheese in each squash half. Roast in the oven for 50 to 60 minutes, until the squash is tender when pierced with a fork.
- Let the squash cool for at least 10 minutes. Use a fork to scrape out about half of the spaghetti-like strands into the dish with the filling. There might be extra liquid, but don’t worry—it will be absorbed as you blend it with the squash and feta. Mix thoroughly until the feta becomes creamy and smooth, then return the mixture to the squash shells.
- Garnish with basil and additional feta, if desired.
Notes
- Try enhancing the flavors by adding chopped olives or sun-dried tomatoes to the filling mixture before baking.
- Sprinkle grated Parmesan cheese on top for an extra boost of Italian flavors.
- For a spicy twist, add red pepper flakes before garnishing with basil, or squeeze lemon juice for a touch of freshness.