Feta Spaghetti Squash

• servings: 2 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

1 large spaghetti squash (split in half, seeds removed)

1 8-ounce block feta cheese

1 cup cherry tomatoes

2 cloves garlic (minced)

1 cup green pepper (sliced)

1 shallot (sliced)

Salt and pepper (to taste)

4 tablespoons olive oil

¼ cup chopped basil

Directions

Preheat oven to 400°F degrees. Line a baking sheet with parchment paper.

Cut spaghetti squash in half lengthwise, scoop out the seeds and discard. Place cut side up in the prepared baking sheet.

In a separate baking dish, place the feta block. Add the cherry tomatoes on top, along with the green pepper, shallot, garlic and olive oil. Season with salt and pepper.

Bake until the feta cheese looks melty and golden brown on the edges and the spaghetti squash is fork tender, about 45-50 minutes.

Use a fork to pull the inside of the squash apart, which will come out in strands that look like spaghetti. Stir it all together and scatter it with fresh basil. Enjoy immediately.

Nutrition

• Serving Size: 0.5 spaghetti squash
• Calories: 716 kcal
• Total Fat: 55 g
• Saturated Fat: 20 g
• Unsaturated Fat: 31 g
• Cholesterol: 101 mg
• Sodium: 1399 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 8 g
• Total Sugars: 15 g
• Protein: 20 g