Baked Feta Spaghetti Squash

• 分量: 2 servings
• 調理時間: 15 minutes
• 総時間: 1 hour 10 minutes

材料

1 medium spaghetti squash, halved lengthwise and seeded

3 Tbsp olive oil, divided

Kosher salt and black pepper to taste

8 oz cherry tomatoes (about 1 1/2 cups)

3 Tbsp pesto

2 garlic cloves, minced

Pinch of chili flakes

2 (2-oz) wedges feta cheese (from a block of feta……or just use 4 oz crumbled)

Fresh chopped basil for garnish

手順

1. Preheat oven to 400ºF. Place the squash halves on a rimmed baking sheet and scoop out the seeds and stringy insides. Brush the cut side of each squash half with 1 Tbsp olive oil, and season with salt and pepper.

2. In a medium bowl, combine tomatoes, pesto, garlic, chili flakes, remaining 2 Tbsp olive oil, and a pinch of salt. Place feta cheese inside each squash half, followed by the tomato-pesto mixture, divided equally between each half.

3. Bake until the squash flesh is tender and the tomatoes burst, about 55 minutes.

4. Use a fork to scrape the squash strands into the feta and tomato mixture, and continue mixing until everything is combined. (If your squash boats are overflowing and it's hard to mix, transfer everything to a large bowl to mix, and then place back into squash boat.)

5. Garnish with fresh basil and extra cracked black pepper.

メモ

From Jenn: I like to add a tiny drizzle of balsamic vinegar at the end.

栄養

• サービングサイズ: 1 squash half
• カロリー: 498 kcal
• 脂肪総量: 36 g
• 飽和脂肪: 10 g
• ナトリウム: 920 mg
• 炭水化物総量: 26.5 g
• 食物繊維: 5 g
• 糖質総量: 12 g
• タンパク質: 15 g