Description
Tomato-Pesto Baked Feta Spaghetti Squash calls for minimal ingredients, yet delivers such satisfying results. Easy, low carb, and the most delicious way to double down on your veggie intake!
Ingredients
Scale
- 1 medium spaghetti squash, halved lengthwise and seeded
- 3 Tbsp. extra-virgin olive oil, divided
- Kosher salt and black pepper to taste
- 8 oz. cherry tomatoes (about 1 1/2 cups)
- 3 Tbsp. pesto
- 2 garlic cloves, minced
- Pinch of chili flakes
- 2 (2-oz.) wedges feta cheese (from a block of feta)
- Fresh chopped basil for garnish
Instructions
- Prep: Preheat oven to 400ºF. Place the squash halves on a rimmed baking sheet and scoop out the seeds and stringy insides. Brush the cut side of each squash half with 1 Tbsp. olive oil, and season with salt and pepper.
- Mix: In a medium bowl, combine tomatoes, pesto, garlic, chili flakes, remaining 2 Tbsp. olive oil, and a pinch of salt.
- Assemble: Place a wedge of feta cheese inside each squash half, followed by the tomato-pesto mixture, divided equally between each half.
- Bake: Bake until the squash flesh is tender and the tomatoes burst, about 55 minutes.
- Combine: Use a fork to scrape the squash strands into the feta and tomato mixture, and continue mixing until everything is combined. Garnish with fresh basil and extra cracked black pepper.
Notes
Cheese alternatives: goat cheese, cream cheese, or Boursin. For protein, add cooked chicken sausage, shrimp, chicken, or meatballs. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Entree
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 squash half
- Calories: 498 kcal
- Sugar: 12 g
- Sodium: 920 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 26.5 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 70 mg
Keywords: spaghetti squash, baked feta, low carb, Mediterranean, vegetarian