Description
A light and flavorful Spaghetti Squash dish featuring tender roasted squash strands tossed with garlic, fresh tomatoes, aromatic basil, and tangy feta cheese. This healthy, gluten-free recipe is perfect as a vegetarian main or a side, highlighting simple ingredients with delicious Mediterranean flavors.
Ingredients
Main Ingredients
- 2 cups spaghetti squash (about 2 pounds)
- 2 cloves garlic, minced
- 1/3 cup chopped fresh basil leaves
- 1 1/2 cups tomatoes, seeded and diced (2-3 medium tomatoes)
- 1/2 cup crumbled feta cheese
- 4 tablespoons extra-virgin olive oil
Instructions
- Prepare the squash: Using a sharp knife, cut the spaghetti squash in half lengthwise from stem to bottom. If the squash is too hard to cut, microwave it for 3-5 minutes to soften. Scoop out and discard the seeds. Place the halves face down on a rimmed baking sheet or casserole dish. Reserve one shell half if you want to serve the dish in it.
- Bake the squash: Preheat the oven to 400°F (204°C). Bake the squash halves for 50-60 minutes, depending on size, until the skin is soft and a fork can easily pierce through.
- Prepare ingredients: While the squash is baking, mince the garlic, chop the basil, and seed and dice the tomatoes so everything is ready to use.
- Shred the squash strands: Once the squash is tender, remove it from the oven and let it cool until safe to handle. Turn the halves face up and use a fork to scrape the flesh, creating spaghetti-like strands. Set aside.
- Sauté garlic and squash: Heat 2 tablespoons of olive oil in a skillet over medium-low heat. Add the minced garlic and sauté for 2-3 minutes until fragrant. Add the spaghetti squash strands to the skillet and stir to incorporate the garlic and warm the squash through.
- Toss with remaining ingredients: Add the diced tomatoes, chopped basil, and crumbled feta cheese to the skillet. Toss gently to combine. Remove from heat and drizzle with the remaining 2 tablespoons of olive oil. Serve immediately or cover until ready to serve.
Notes
- If desired, save the squash seeds to roast for a crunchy snack.
- The baking time may vary depending on the size and thickness of the squash.
- Serving the dish in the reserved squash shell halves adds a rustic, charming presentation.
- This dish can be served warm or at room temperature.
- Extra feta can be sprinkled on top for added flavor.
