I recently stumbled upon this gem of a recipe—Creamy Baked Feta Spaghetti Squash—and let me tell you, it’s like finding a cozy sweater in a thrift store that just fits perfectly. Imagine the creamy, tangy bliss of feta melding with the tender strands of spaghetti squash, creating a dish that’s both comforting and unexpectedly exciting. It’s like a culinary hug for those evenings when you’re tired of the usual pasta routine, and honestly, who doesn’t need a little midweek surprise?
Steps
- Preheat your oven to 400ºF. Slice the spaghetti squash lengthwise, remove the seeds and stringy insides, and coat the cut sides with olive oil, salt, and pepper.
- In a bowl, mix cherry tomatoes with pesto, minced garlic, chili flakes, olive oil, and a pinch of salt until well combined.
- Place a wedge of feta cheese inside each spaghetti squash half.
- Evenly distribute the tomato-pesto mixture over the feta in each squash half.
- Bake for about 55 minutes until the squash strands easily separate and the tomatoes have burst.
- Scrape the squash strands into the cheese and tomato mixture with a fork, mixing thoroughly. Garnish with fresh basil before serving.
Ingredients
- 1 medium spaghetti squash, halved lengthwise and seeds removed
- 3 tablespoons extra-virgin olive oil, divided
- Kosher salt, to taste
- Black pepper, to taste
- 8 ounces cherry tomatoes (approximately 1 1/2 cups)
- 3 tablespoons pesto
- 2 cloves garlic, minced
- Pinch of chili flakes
- 2 wedges of feta cheese, each weighing 2 ounces (from a block of feta)
- Fresh basil, chopped, for garnish
Nutritional Values
Calories: 996kcal | Carbohydrates: 53g | Protein: 30g | Fat: 72g | Saturated Fat: 20g | Sodium: 1840mg | Fiber: 10g | Sugar: 24g
FAQ
- Can I use a different type of cheese instead of feta?
- Yes, you can replace feta with other cheeses like goat cheese, cream cheese, or Boursin cheese if you prefer.
- How can I make this dish vegan?
- To make this recipe vegan, substitute the feta cheese with a plant-based alternative like the Violife brand of vegan feta.
- What are some protein options to add to this dish?
- You can enhance the protein content by adding cooked chicken sausage, shrimp, chicken, or meatballs to the spaghetti squash boats.
- How should I store and reheat leftovers?
- Store the components of each squash boat in a Tupperware container in the refrigerator for up to three days. Reheat leftovers in the microwave or in a skillet over medium heat.
- Can I freeze this dish, and how should I do it?
- Yes, you can freeze this dish. Once the leftovers have cooled completely, transfer them to a zip-top freezer bag and freeze for up to three months. Thaw in the refrigerator before gently reheating in a skillet.
Tips
- To make cutting the spaghetti squash easier, use your sharpest chef’s knife and a stable cutting board. Placing a damp paper towel under the board can help prevent it from slipping.
- Ensure the squash is fully cooked by checking if the strands easily separate from the skin. If there’s resistance when using a fork, roast for an additional 10 to 15 minutes.
- For a protein boost, consider adding cooked chicken sausage, shrimp, or meatballs to the dish after mixing all the fillings together.
- If you prefer less spice, adjust the amount of chili flakes in the tomato mixture, or leave them out entirely for a milder flavor.
Equipment
- Chef’s Knife
- Cutting Board
- Baking Sheet
- Mixing Bowl
