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My Favorite 5-Ingredient Dinner Couldn’t Be Easier
In this stuffed spaghetti squash recipe, halved spaghetti squashes are filled with tomatoes, garlic, and feta and roasted in the oven. The tomatoes and cheese form a luxurious sauce to toss the “spaghetti” with, creating a satisfying meal that only needs five ingredients.
Cook
50-55 min
Servings
4
Ingredients
- 2 small spaghetti squash(1 1/2 pounds each), halved lengthwise and seeded
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt, divided
- 1(6-ounce) block feta cheese
- 12 ounces cherry tomatoes
- 2 cloves garlic,sliced thin
Instructions
Preheat the oven to 400°F with a rack in the center position. Line a large rimmed baking sheet with parchment paper or aluminum foil.
Prep the squash: Place the seeded squash halves on the prepared baking sheet, cut-sides up. Drizzle the cut sides evenly with 1 tablespoon of the oil and sprinkle evenly with the Italian seasoning, pepper, and 1/4 teaspoon of the salt.
Stuff the squash: Cut the feta block into 4 equal pieces and place 1 piece in the cavity of each squash. Divide the tomatoes and garlic evenly between the cavities. Drizzle with 1 tablespoon of the oil.
Bake: Bake until the squash flesh is tender and the tomatoes have burst, 50 to 55 minutes.
Scrape and serve: Remove the squash from the oven, drizzle with the remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt. Transfer each squash to a serving plate. To serve, using a fork, carefully scrape the strands of squash flesh away from the shells. Toss the strands with the tomatoes and feta, mashing the sauce to your desired consistency.
Originally from simplyrecipes.com
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