Baked Feta & Tomato Spaghetti Squash

• servings: 4 servings
• total time: 1 hour 10 minutes

Ingredients

1 medium spaghetti squash, halved lengthwise and seeded (3- to 3½-lb.)

3 tablespoons extra-virgin olive oil, divided

1/4 teaspoon crushed red pepper

1/4 teaspoon ground pepper

1/8 teaspoon salt

1 (4-oz.) block feta cheese, halved

8 ounces cherry tomatoes (about 1½ cups)

3 tablespoons chopped fresh basil, plus more for garnish

1 tablespoon minced garlic

1 1/2 teaspoons chopped fresh oregano

1 tablespoon balsamic glaze

Directions

Position rack in middle of oven; preheat to 400°F. Line a large rimmed baking sheet with parchment paper or foil.

Place squash halves, cut-sides up, on the prepared baking sheet. Drizzle with 1 tablespoon oil; sprinkle with crushed red pepper, pepper and salt. Place 1 feta piece, ¾ cup tomatoes, 1½ tablespoons basil, 1½ teaspoons garlic and ¾ teaspoon oregano in each squash half. Drizzle each with 1½ teaspoons oil. Bake until the squash flesh is tender and the tomatoes burst, 50 to 55 minutes.

Remove from oven. Using a fork and tongs, scrape the squash contents and the long strands of squash flesh into a medium bowl. Drizzle in the remaining 1 tablespoon oil; stir to combine. Return the mixture to the squash shells; cut each in half widthwise. Transfer each to a plate; drizzle evenly with balsamic glaze and serve.