Baked feta pasta but with spaghetti squash!

Ingredients

• 1 medium Spaghetti Squash (Halved lengthwise, seeds removed)
• 3 tablespoons Olive Oil (Extra‑virgin recommended)
• 1 teaspoon Salt (Kosher or sea salt)
• 2 cloves Garlic (Minced)
• 1 cup Cherry or Grape Tomatoes (Halved)
• 4 ounces Feta Cheese (Crumpled)
• 1/4 cup Fresh Basil (Chopped)
• 2 tablespoons Balsamic Glaze (Store‑bought or reduced balsamic vinegar)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and allow it to preheat while you prepare the squash.

   Time: PT10M

   Temperature: 400°F

2. Prepare Spaghetti Squash

   Using a chef's knife, cut the spaghetti squash in half lengthwise, scoop out the seeds, then drizzle each half with 1½ tablespoons olive oil and sprinkle with a pinch of salt.

   Time: PT5M

3. Add Garlic and Tomatoes

   Scatter the minced garlic and halved cherry tomatoes around the squash on the baking sheet, drizzle with the remaining 1½ tablespoons olive oil, and add another pinch of salt.

   Time: PT5M

4. Roast

   Place the baking sheet in the oven and roast for 1 hour to 1 hour 15 minutes, until the squash flesh is tender enough to shred with a fork and the tomatoes are softened.

   Time: PT1H15M

   Temperature: 400°F

5. Shred Squash & Mix

   Remove the squash from the oven, let it cool for 5 minutes, then use a fork to scrape the flesh into spaghetti‑like strands directly on the baking sheet. Add the crumbled feta and toss everything together until the mixture looks like cheesy pasta.

   Time: PT5M

6. Finish with Basil & Balsamic

   Stir in the chopped fresh basil, then drizzle the balsamic glaze over the top. Taste and adjust salt if needed.

   Time: PT3M

7. Serve

   Transfer to plates and serve warm as a main dish or a hearty side.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

8g

Carbohydrates

20g

Fat

15g

Fiber

4g