Feta Spaghetti Squash
Feta Spaghetti Squash is an easy side dish packed with flavor.
Foto: Spend With PenniesIngredients
- 1 spaghetti squash (about 1 ½ lbs)
- 1 tablespoon olive oil (divided)
- ½ teaspoon dried oregano
- 1 cup cherry tomatoes (or grape tomatoes halved)
- ¼ cup crumbled feta cheese
- salt and pepper to taste
- 1 tablespoon salted butter
Steps
Preheat over to 400°F. Line a baking sheet with parchment paper.
Cut spaghetti squash in half lengthwise & scoop out the seeds. Discard (or save for roasting).
Brush the cut side of the squash with olive oil and season with salt and pepper. Fill the cavity of each squash with half of the feta cheese and tomatoes. Season with additional salt & pepper and ½ teaspoon oregano.
Place the squash on a baking pan uncovered and bake uncovered 40-50 minutes or until the squash is tender when poked with a fork.
Remove from the oven and use a spoon to place the feta cheese, tomatoes, and any juices in a small bowl. Stir together to create a creamy sauce.
Use a fork to scrape the squash and create strands. Toss strands with butter. Add the feta and tomato mixture to the squash and mix.
Serve warm with additonal feta cheese and parsley for garnish if desired.
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