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Baked Feta & Tomato Spaghetti Squash

Dinner

Baked Feta & Tomato Spaghetti Squash

Inspired by the baked tomato and feta pasta trend, this easy baked spaghetti squash recipe is a showstopper on any table.

Ingredients

  1. 1 medium spaghetti squash, halved lengthwise and seeded (3- to 3½-lb.)
  2. 3 tablespoons extra-virgin olive oil, divided
  3. ¼ teaspoon crushed red pepper
  4. ¼ teaspoon ground pepper
  5. ⅛ teaspoon salt
  6. 1 (4-oz.) block feta cheese, halved
  7. 8 ounces cherry tomatoes (about 1½ cups)
  8. 3 tablespoons chopped fresh basil, plus more for garnish
  9. 1 tablespoon minced garlic
  10. 1½ teaspoons chopped fresh oregano
  11. 1 tablespoon balsamic glaze

Directions

  1. Position rack in middle of oven; preheat to 400°F. Line a large rimmed baking sheet with parchment paper or foil.
  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.
  3. 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.

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