Active Time:15 minsTotal Time:1 hr 10 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:4
Servings:
4
Cook Mode(Keep screen awake)Ingredients1mediumspaghetti squash, halved lengthwise and seeded (3- to 3½-lb.)3tablespoonsextra-virgin olive oil, divided1/4teaspooncrushed red pepper1/4teaspoonground pepper1/8teaspoonsalt1(4-oz.) blockfeta cheese, halved8ouncescherry tomatoes(about1 1/2cups)3tablespoonschopped fresh basil, plus more for garnish1tablespoonminced garlic1 1/2teaspoonschoppedfresh oregano1tablespoonbalsamic glaze
Cook Mode(Keep screen awake)
Ingredients
1mediumspaghetti squash, halved lengthwise and seeded (3- to 3½-lb.)
3tablespoonsextra-virgin olive oil, divided
1/4teaspooncrushed red pepper
1/4teaspoonground pepper
1/8teaspoonsalt
1(4-oz.) blockfeta cheese, halved
8ouncescherry tomatoes(about1 1/2cups)
3tablespoonschopped fresh basil, plus more for garnish
1tablespoonminced garlic
1 1/2teaspoonschoppedfresh oregano
1tablespoonbalsamic glaze
Directions
Position rack in middle of oven; preheat to 400°F. Line a large rimmed baking sheet with parchment paper or foil.
Place squash halves, cut-sides up, on the prepared baking sheet. Drizzle with 1 tablespoon oil; sprinkle with crushed red pepper, pepper and 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.
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.
Nutrition InformationServing Size: 1 cup squash mixtureCalories 259, Fat 16g, Saturated Fat 5g, Cholesterol 10mg, Carbohydrates 25g, Total Sugars 11g, Added Sugars 1g, Protein 8g, Fiber 5g, Sodium 479mg, Potassium 494mg
Nutrition Information
Serving Size: 1 cup squash mixtureCalories 259, Fat 16g, Saturated Fat 5g, Cholesterol 10mg, Carbohydrates 25g, Total Sugars 11g, Added Sugars 1g, Protein 8g, Fiber 5g, Sodium 479mg, Potassium 494mg
Serving Size: 1 cup squash mixture
Calories 259, Fat 16g, Saturated Fat 5g, Cholesterol 10mg, Carbohydrates 25g, Total Sugars 11g, Added Sugars 1g, Protein 8g, Fiber 5g, Sodium 479mg, Potassium 494mg
EatingWell.com, November 2023
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