Baked Feta Spaghetti Squash

• servings: 2 servings
• active time: 15 minutes
• total time: 1 hour 10 minutes

Ingredients

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

Directions

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.

Notes

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

Nutrition

• Serving Size: 1 squash half
• Calories: 498 kcal
• Total Fat: 36 g
• Saturated Fat: 10 g
• Sodium: 920 mg
• Total Carbohydrate: 26.5 g
• Dietary Fiber: 5 g
• Total Sugars: 12 g
• Protein: 15 g