Umami
Umami

Jenny & Buck’s Recipes

Feta Spaghetti Squash

2 servings

servings

15 minutes

active time

1 hour

total time

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

Trans Fat

-

Cholesterol

101 mg

Sodium

1399 mg

Total Carbohydrate

42 g

Dietary Fiber

8 g

Total Sugars

15 g

Protein

20 g

2 servings

servings

15 minutes

active time

1 hour

total time
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