Jenny & Buck’s Recipes
Feta Spaghetti Squash
2 servings
servings15 minutes
active time1 hour
total timeIngredients
1 large spaghetti squash (split in half, seeds removed)
1 8-ounce block feta cheese
1 cup cherry tomatoes
2 cloves garlic (minced)
1 cup green pepper (sliced)
1 shallot (sliced)
Salt and pepper (to taste)
4 tablespoons olive oil
¼ cup chopped basil
Directions
Preheat oven to 400°F degrees. Line a baking sheet with parchment paper.
Cut spaghetti squash in half lengthwise, scoop out the seeds and discard. Place cut side up in the prepared baking sheet.
In a separate baking dish, place the feta block. Add the cherry tomatoes on top, along with the green pepper, shallot, garlic and olive oil. Season with salt and pepper.
Bake until the feta cheese looks melty and golden brown on the edges and the spaghetti squash is fork tender, about 45-50 minutes.
Use a fork to pull the inside of the squash apart, which will come out in strands that look like spaghetti. Stir it all together and scatter it with fresh basil. Enjoy immediately.
Nutrition
Serving Size
0.5 spaghetti squash
Calories
716 kcal
Total Fat
55 g
Saturated Fat
20 g
Unsaturated Fat
31 g
Trans Fat
-
Cholesterol
101 mg
Sodium
1399 mg
Total Carbohydrate
42 g
Dietary Fiber
8 g
Total Sugars
15 g
Protein
20 g
2 servings
servings15 minutes
active time1 hour
total time