Feta and Tomato Spaghetti Squash

• servings: 8 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

1 large spaghetti squash (4 pound squash)

8 ounce brick of feta cheese

2 pints cherry or grape tomatoes

4 cloves garlic cloves

1 tablespoon oil

1 tablespoon Italian seasoning

1 teaspoon salt

1 teaspoon pepper

1/4 cup fresh basil (sliced)

Directions

Preheat oven to 400°F.

Cut the spaghetti squash in half and scoop out the seeds.

Line a sheet pan with aluminum foil or parchment paper and place the squash cut side down on the pan. Place in the oven and cook the squash for 30 to 40 minutes until the squash gives when you squeeze on the outside.

In a 9 x 13 Pan. Place the brick of feta cheese in the middle, surround the cheese with the tomatoes and garlic. Drizzle the oil, Italian seasoning, salt, and pepper over everything and stir to coat.

Place the the tomato pan in the oven with a spaghetti squash and cook for 30 minutes until the tomato start to blister open.

Peel the outer skins of the garlic and use a fork to mash everything together.

Using a fork scrape the flesh of the spaghetti squash to create strands that look like noodles. Scoop the flash into the pan with the tomatoes and stir until everything is well combined.

Stir in basil and enjoy.

Nutrition

• Calories: 130 kcal
• Total Fat: 8 g
• Saturated Fat: 4 g
• Trans Fat: 1 g
• Cholesterol: 25 mg
• Sodium: 337 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 6 g