Tomato-Pesto Baked Feta Spaghetti Squash
A delicious and healthy alternative to traditional pasta, this dish combines spaghetti squash with roasted cherry tomatoes, pesto, garlic, and feta cheese, creating a vibrant flavor profile.
Ingredients
Main Ingredients
- 1 medium spaghetti squash, halved lengthwise and seeded
- 3 tablespoons extra-virgin olive oil, divided
- to taste Kosher salt
- to taste black pepper
- 8 ounces cherry tomatoes (about 1 1/2 cups)
- 3 tablespoons pesto
- 2 cloves garlic, minced
- pinch chili flakes
- 2 ounces feta cheese, in wedges
- Fresh chopped basil for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Place the halved spaghetti squash on a rimmed baking sheet. Scoop out the seeds and stringy insides.
- Brush the cut side of each squash half with 1 tablespoon of olive oil. Season generously with kosher salt and black pepper.
- In a medium bowl, combine the cherry tomatoes, pesto, minced garlic, a pinch of chili flakes, and the remaining olive oil. Add more salt to taste.
- Place one wedge of feta cheese inside each squash half and distribute the tomato-pesto mixture evenly across both halves.
Baking
- Place the baking sheet in the preheated oven and bake for approximately 55 minutes until the squash is tender and the tomatoes have burst.
- Remove the squash from the oven and use a fork to scrape the strands into the filling mixture.
Serving
- Garnish with fresh chopped basil and serve.
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Notes
For best results, choose spaghetti squash that feels heavy for its size with smooth skin. You can customize by adding proteins or other vegetables.