Free Recipe, Mediterranean 100 Mouth
Baked Feta & Tomato Spaghetti Squash
Makes 4 servings
Get ready for a flavor-packed twist with Baked Feta & Tomato Spaghetti Squash! Roasted squash meets creamy, melty feta and juicy tomatoes for a low-carb dish that’s both delicious and comforting. It’s a fun, healthy spin on pasta night!
INGREDIENTS
1 medium spaghetti squash, halved lengthwise and seeded (3- to 3½-lb.)
3 tablespoons extra-virgin olive oil, divided
1 (4-oz.) block feta cheese, halved
8 ounces cherry tomatoes (about 1 ½ cups)
3 tablespoons chopped fresh basil, plus more for garnish
¼ teaspoon crushed red pepper
¼ teaspoon ground pepper
⅛ teaspoon salt
1 tablespoon minced garlic
1 ½ teaspoons chopped fresh oregano
1 tablespoon balsamic glaze
INSTRUCTIONS
1. Set the oven up to 400°F. Put the squash halves cut side up on a baking sheet that has been lined with foil.
2. Season with salt and pepper, then add the feta, tomatoes, basil, garlic, and oregano.
3. Drizzle with oil. 50 to 55 minutes in the oven.
4. Take the meat out of the shells, mash it up in a bowl, mix it with oil, and then put it back in the shells.
5. Cut each one in half, put the halves on plates, drizzle with balsamic glaze, and serve.
This AMAZING Recipe can be found in our new 100 Mouth-Watering Mediterranean Diet cookbook here
