Tomato-Pesto Baked Feta Spaghetti Squash: A Healthy and Flavorful Delight
Short introduction
Tomato-Pesto Baked Feta Spaghetti Squash is a delicious and healthy dish that transforms spaghetti squash into a vibrant meal bursting with flavors. The combination of sweet cherry tomatoes, creamy feta cheese, and aromatic pesto creates a delightful taste experience. Plus, it’s low-carb and packed with nutrients, making it a great alternative to traditional pasta dishes.
Why you’ll love it
This recipe is not just flavorful; it’s also beneficial for those looking for nutritious meal options. Spaghetti squash is low in calories and carbohydrates, making it an excellent choice for weight management and a healthy lifestyle. The added tomatoes and basil contribute antioxidants, while feta cheese provides a creamy, satisfying texture without too many calories. It’s an easy recipe that can be enjoyed as a main dish or a side, suitable for family dinners or meal prep for the week.
Ingredients
- 1 spaghetti squash
- 1 cup cherry tomatoes
- 1 block feta cheese
- 1/4 cup pesto
- Olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Substitutions & key variations
- Spaghetti Squash: You can use other types of squash like butternut or zucchini, but the texture will be different.
- Feta Cheese: Substitute with goat cheese or ricotta for a different flavor profile.
- Pesto: Homemade or store-bought pesto works. You can also use other sauces like marinara sauce or Alfredo for variety.
- Cherry Tomatoes: If out of season, canned tomatoes or sun-dried tomatoes can be a good alternative.
Step-by-step
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Step 3
Drizzle olive oil on the insides of the squash and season with salt and pepper to taste.
Step 4
Place the squash halves, cut side up, on a baking sheet.
Step 5
In the center of each half, add a block of feta cheese and surround it with cherry tomatoes. Spoon the pesto over the feta and tomatoes.
Step 6
Bake for about 30-40 minutes until the squash is tender and the cheese is melted.
Step 7
Once baked, use a fork to scrape the spaghetti squash into strands and mix it with the toppings.
Step 8
Garnish with fresh basil before serving.
Success tips
- Temperature: Ensure your oven is preheated properly to get the perfect bake.
- Texture: The squash should be soft but not mushy. If it’s very tender after 30 minutes, it’s ready to be pulled from the oven.
- Common Mistakes: Don’t forget to season the squash properly; it enhances the overall flavor. Also, ensure the hole where you place the feta and toppings is deep enough to hold everything.
How to serve
Tomato-Pesto Baked Feta Spaghetti Squash can be served as a stand-alone dish or as a side dish with grilled chicken or fish. It’s best enjoyed warm, but you can also add more fresh basil or a sprinkle of parmesan cheese on top for extra flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave it for a few minutes or warm it in an oven at 350°F (175°C) until heated through.
Frequently Asked Questions
Q: Can I make the dish in advance? A: Yes, you can prepare the spaghetti squash ahead of time and store it in the fridge. Bake it just before serving for the best texture.
Q: Can I use a different kind of cheese? A: Yes, while feta adds a unique flavor, you can substitute with goat cheese or your favorite cheese.
Q: Is this dish vegetarian? A: Yes, Tomato-Pesto Baked Feta Spaghetti Squash is completely vegetarian and can be easily made vegan by omitting the feta cheese.
Nutrition notes / equivalents
Spaghetti squash is a great low-calorie alternative to pasta, containing about 42 calories per cup compared to traditional pasta’s 200 calories. This makes it an excellent choice for anyone seeking to reduce their carbohydrate intake while still enjoying a filling meal.
Conclusion
Tomato-Pesto Baked Feta Spaghetti Squash is a delightful way to enjoy a healthy, flavorful meal. Its simple preparation and vibrant flavors are sure to impress family and friends. Give it a try today, and you might just find your new favorite dish!
Links to related recipes
- Roasted Butternut Squash with Feta
- Pesto Zucchini Noodles
- Baked Spaghetti Squash with Marinara Sauce
- Creamy Garlic Parmesan Spaghetti Squash
Tomato-Pesto Baked Feta Spaghetti Squash
Ingredients
Main Ingredients
- 1 medium spaghetti squash Substitute with butternut or zucchini if desired.
- 1 cup cherry tomatoes Canned or sun-dried tomatoes can be used as alternatives.
- 1 block feta cheese Can be substituted with goat cheese or ricotta.
- ¼ cup pesto Homemade or store-bought works.
- to taste olive oil For drizzling on the squash.
- to taste salt and pepper Essential for seasoning.
- to garnish fresh basil Add before serving.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil on the insides of the squash and season with salt and pepper to taste.
- Place the squash halves, cut side up, on a baking sheet.
Cooking
- In the center of each half, add a block of feta cheese and surround it with cherry tomatoes. Spoon the pesto over the feta and tomatoes.
- Bake for about 30-40 minutes until the squash is tender and the cheese is melted.
- Once baked, use a fork to scrape the spaghetti squash into strands and mix it with the toppings.
- Garnish with fresh basil before serving.