Baked Feta Spaghetti Squash
A delightful and healthy dish combining the unique texture of spaghetti squash with creamy feta cheese, sweet cherry tomatoes, and garlic, perfect for low-carb diets.
Ingredients
Main Ingredients
- 1 medium spaghetti squash Choose a spaghetti squash that feels heavy for its size.
- 200 g feta cheese You can also use goat cheese or mozzarella for a variation.
- 2 cups cherry tomatoes Adds a burst of freshness.
- 2 tablespoons olive oil
- 2 cloves garlic, minced Adds depth to the dish.
- Salt and pepper To taste.
- Fresh basil For garnish; do not skip this for a lovely aroma.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side up on a baking sheet.
Assembly
- In the center of each squash half, place feta cheese and cherry tomatoes.
- Drizzle with olive oil and sprinkle with minced garlic, salt, and pepper.
Baking
- Bake in the oven for about 30-40 minutes, or until the squash is tender.
- Once done, use a fork to scrape the flesh of the squash and combine it with the feta and tomatoes.
Serving
- Garnish with fresh basil before serving.
Notes
This dish tastes great on its own or as a side. To serve, twist the squash strands and mix with the melted feta and juicy tomatoes. You can store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 15gProtein: 9gFat: 18gSaturated Fat: 8gSodium: 600mgFiber: 3gSugar: 6g
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