Ingredients:

  • 1 medium spaghetti squash (approx. 3 lbs)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 7 oz block of feta cheese
  • 2 cups cherry tomatoes
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1/4 cup fresh basil leaves, torn

Instructions:

  1. Cut the spaghetti squash lengthwise and scoop out the seeds and fibers using a spoon until the center is clean.
  2. Drizzle 2 tbsp olive oil into the cavity of each squash half and season with salt and pepper, rubbing it into the flesh.
  3. Place the squash halves cut-side up on a baking sheet.
  4. Place the block of feta cheese directly in the center of each squash half.
  5. Scatter cherry tomatoes around the feta and drizzle the remaining 1 tbsp olive oil over the tomatoes and cheese.
  6. Sprinkle the minced garlic, dried oregano, and red pepper flakes over the tomato and cheese mixture.
  7. Bake at 400°F (200°C) for 40–45 minutes until the squash is tender and the feta is softened and slightly golden.
  8. Use a fork to scrape the sides of the squash, shredding the flesh into spaghetti strands while keeping them inside the shell.
  9. Using the back of the fork, mash the softened feta and roasted tomatoes into a creamy paste.
  10. Stir the creamy feta mixture into the squash strands and garnish with torn fresh basil leaves.