Tomato-Pesto Baked Feta Spaghetti Squash
A delicious and healthy dish that transforms spaghetti squash into a vibrant meal bursting with flavors.
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.
Notes
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. This dish is completely vegetarian and can be easily made vegan by omitting the feta cheese.
