Ingredients
1 medium spaghetti squash, halved lengthwise and seeded (3 to 3½ lb.)
3 tablespoons extra-virgin olive oil, divided
¼ teaspoon crushed red pepper
¼ teaspoon ground pepper
⅛ teaspoon salt
1(4 oz.) block feta cheese, halved
8 ounces cherry tomatoes (about 1½ cups)
3 tablespoons chopped fresh basil, plus more
for garnish1 tablespoon minced garlic
1½ teaspoons chopped fresh oregano
1 tablespoon balsamic glaze
Nutrition Profile
Nutrition Facts
Serving Size 1 cup squash mixture 264 calories; total fat 17g; saturated fat 6g; cholesterol 25mg;
sodium 372mg; total carbohydrate 24g; dietary fiber 5g; total sugars 12g; added sugars 1g ; protein
7g ; vitamin c 23mg ; calcium 218mg ; iron 2mg ; potassium 539mg
Directions
Step 1
Position rack in middle of oven; preheat to 400°F. Line a large rimmed baking sheet with parchment paper or foil.
Step 2
Place squash halves, cut-sides up, on the prepared baking sheet. Drizzle with 1 tablespoon oil; sprinkle with ¼ teaspoon crushed red pepper, ¼ teaspoon pepper and ⅛ teaspoon 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.
Step 3
Remove from oven. Using a fork and tongs, scrape the squash contents and the long strands of squashflesh 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.
