Ingredients
-
1 medium spaghetti squash, halved lengthwise and seeded (3- to 3½-lb.)
-
3 tablespoons extra-virgin olive oil, divided
-
1/4 teaspoon crushed red pepper
-
1/4 teaspoon ground pepper
-
1/8 teaspoon salt
-
1 (4-oz.) block feta cheese, halved
-
8 ounces cherry tomatoes (about 1 1/2 cups)
-
3 tablespoons chopped fresh basil, plus more for garnish
-
1 tablespoon minced garlic
-
1 1/2 teaspoons chopped fresh oregano
-
1 tablespoon balsamic glaze
Directions
-
Position rack in middle of oven; preheat to 400°F. Line a large rimmed baking sheet with parchment paper or foil.
-
Place squash halves, cut-sides up, on the prepared baking sheet. Drizzle with 1 tablespoon oil; sprinkle with crushed red pepper, pepper and salt. Place 1 feta piece, ¾ cup tomatoes, 1½ tablespoons basil, 1½ teaspoons garlic and ¾ teaspoon oregano in each squash half. Drizzle each with 1½ teaspoons oil. Bake until the squash flesh is tender and the tomatoes burst, 50 to 55 minutes.
-
Remove from oven. Using a fork and tongs, scrape the squash contents and the long strands of squash flesh into a medium bowl. Drizzle in the remaining 1 tablespoon oil; stir to combine. Return the mixture to the squash shells; cut each in half widthwise. Transfer each to a plate; drizzle evenly with balsamic glaze and serve.
Nutrition Information
Serving Size: 1 cup squash mixture
Calories 259, Fat 16g, Saturated Fat 5g, Cholesterol 10mg, Carbohydrates 25g, Total Sugars 11g, Added Sugars 1g, Protein 8g, Fiber 5g, Sodium 479mg, Potassium 494mg
EatingWell.com, November 2023