Gluten-Free Baked Feta Spaghetti Squash
Gluten-Free Baked Feta Spaghetti Squash
Ingredients
For the Baked Squash
- 1/2 spaghetti squash, halved lengthwise
- 1/2 block feta cheese
- 1 cup cherry tomatoes
- 2 tablespoons avocado oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
For Finishing
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 1/2 cups cooked rotisserie chicken, shredded, optional
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
Take the 1/2 spaghetti squash and scoop out the seeds and stringy bits from the center using a spoon.
⏱️ 2 min
- 3
Drizzle the cut sides of the squash with avocado oil. Season generously with kosher salt, black pepper, and Italian seasoning.
⏱️ 3 min
- 4
Place the 1/2 block of feta cheese into the hollow of the squash. Arrange the cherry tomatoes around the feta inside the squash.
⏱️ 3 min
- 5
Place the squash, cut side up, on the prepared baking sheet. Bake for 40 to 60 minutes, or until the flesh is tender and easily pierced with a fork. The feta should be melted and slightly browned, and the tomatoes burst.
⏱️ 50 min•🌡️ 400
- 6
Once cooked, carefully remove the squash from the oven. Using a fork, mash the melted feta and roasted cherry tomatoes together right inside the squash shell to create a creamy sauce.
⏱️ 3 min
- 7
Using the same fork, scrape the spaghetti squash flesh into noodle-like strands. Mix these strands thoroughly with the feta and tomato sauce until everything is well combined.
⏱️ 3 min
- 8
Stir in the 1/4 cup of chopped fresh basil. If using, fold in the shredded cooked rotisserie chicken.
⏱️ 2 min
- 9
Taste the mixture and adjust seasoning with additional salt and pepper if needed. Garnish with extra fresh basil and serve directly from the squash shell.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Gluten-Free Baked Feta Spaghetti Squash
Ingredients
For the Baked Squash
- 1/2 spaghetti squash, halved lengthwise
- 1/2 block feta cheese
- 1 cup cherry tomatoes
- 2 tablespoons avocado oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
For Finishing
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 1/2 cups cooked rotisserie chicken, shredded, optional
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
Take the 1/2 spaghetti squash and scoop out the seeds and stringy bits from the center using a spoon.
⏱️ 2 min - 3
Drizzle the cut sides of the squash with avocado oil. Season generously with kosher salt, black pepper, and Italian seasoning.
⏱️ 3 min - 4
Place the 1/2 block of feta cheese into the hollow of the squash. Arrange the cherry tomatoes around the feta inside the squash.
⏱️ 3 min - 5
Place the squash, cut side up, on the prepared baking sheet. Bake for 40 to 60 minutes, or until the flesh is tender and easily pierced with a fork. The feta should be melted and slightly browned, and the tomatoes burst.
⏱️ 50 min•🌡️ 400 - 6
Once cooked, carefully remove the squash from the oven. Using a fork, mash the melted feta and roasted cherry tomatoes together right inside the squash shell to create a creamy sauce.
⏱️ 3 min - 7
Using the same fork, scrape the spaghetti squash flesh into noodle-like strands. Mix these strands thoroughly with the feta and tomato sauce until everything is well combined.
⏱️ 3 min - 8
Stir in the 1/4 cup of chopped fresh basil. If using, fold in the shredded cooked rotisserie chicken.
⏱️ 2 min - 9
Taste the mixture and adjust seasoning with additional salt and pepper if needed. Garnish with extra fresh basil and serve directly from the squash shell.
⏱️ 2 min