Roasted Tomato and Feta Spaghetti Squash
Roasted Tomato and Feta Spaghetti Squash
Ingredients
For the Spaghetti Squash
- 1 spaghetti squash, large (about 3 pounds), halved lengthwise, seeds removed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Roasted Tomatoes and Feta
- 2 cups cherry tomatoes, halved
- 4 ounces feta cheese, crumbled
- 3 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, optional
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 1/4 cup fresh basil, chopped
- 1/4 cup Parmesan cheese, grated, optional
Instructions
- 1
Preheat your oven to 400°F. Line two large baking sheets with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
Prepare the spaghetti squash: Brush the cut sides of the spaghetti squash halves with 1 tablespoon of olive oil. Season evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Place the squash cut-side down on one of the prepared baking sheets.
⏱️ 5 min
- 3
Roast the spaghetti squash: Bake the squash for 45 to 55 minutes, or until it is tender and easily pierced with a fork. The exact time will depend on the size of your squash. While the squash is roasting, proceed to the next step to prepare the tomato and feta mixture.
⏱️ 50 min•🌡️ 400
- 4
Prepare the tomato and feta mixture: In a large bowl, combine the halved cherry tomatoes, crumbled feta cheese, minced garlic, dried oregano, and optional red pepper flakes. Drizzle with 2 tablespoons of olive oil and season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Toss gently to combine.
⏱️ 10 min
- 5
Roast the tomato and feta mixture: Spread the tomato and feta mixture evenly on the second prepared baking sheet. Once the spaghetti squash has about 20-25 minutes remaining, place the tomato and feta mixture into the oven alongside the squash. Roast for 20 to 25 minutes, or until the tomatoes have softened and burst, and the feta is lightly golden and creamy.
⏱️ 25 min•🌡️ 400
- 6
Combine and serve: Carefully remove both baking sheets from the oven. Using a fork, scrape the cooked spaghetti squash strands from their shells into a large serving bowl. Add the roasted tomato and feta mixture to the squash strands. Toss gently to combine all ingredients.
⏱️ 5 min
- 7
Garnish and enjoy: Garnish with fresh chopped basil and, if desired, grated Parmesan cheese. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Tomato and Feta Spaghetti Squash
Ingredients
For the Spaghetti Squash
- 1 spaghetti squash, large (about 3 pounds), halved lengthwise, seeds removed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Roasted Tomatoes and Feta
- 2 cups cherry tomatoes, halved
- 4 ounces feta cheese, crumbled
- 3 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, optional
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 1/4 cup fresh basil, chopped
- 1/4 cup Parmesan cheese, grated, optional
Instructions
- 1
Preheat your oven to 400°F. Line two large baking sheets with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
Prepare the spaghetti squash: Brush the cut sides of the spaghetti squash halves with 1 tablespoon of olive oil. Season evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Place the squash cut-side down on one of the prepared baking sheets.
⏱️ 5 min - 3
Roast the spaghetti squash: Bake the squash for 45 to 55 minutes, or until it is tender and easily pierced with a fork. The exact time will depend on the size of your squash. While the squash is roasting, proceed to the next step to prepare the tomato and feta mixture.
⏱️ 50 min•🌡️ 400 - 4
Prepare the tomato and feta mixture: In a large bowl, combine the halved cherry tomatoes, crumbled feta cheese, minced garlic, dried oregano, and optional red pepper flakes. Drizzle with 2 tablespoons of olive oil and season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Toss gently to combine.
⏱️ 10 min - 5
Roast the tomato and feta mixture: Spread the tomato and feta mixture evenly on the second prepared baking sheet. Once the spaghetti squash has about 20-25 minutes remaining, place the tomato and feta mixture into the oven alongside the squash. Roast for 20 to 25 minutes, or until the tomatoes have softened and burst, and the feta is lightly golden and creamy.
⏱️ 25 min•🌡️ 400 - 6
Combine and serve: Carefully remove both baking sheets from the oven. Using a fork, scrape the cooked spaghetti squash strands from their shells into a large serving bowl. Add the roasted tomato and feta mixture to the squash strands. Toss gently to combine all ingredients.
⏱️ 5 min - 7
Garnish and enjoy: Garnish with fresh chopped basil and, if desired, grated Parmesan cheese. Serve immediately.
⏱️ 5 min