Active Time:15 minsTotal Time:1 hrServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling
Cook Mode(Keep screen awake)
Ingredients
1mediumspaghetti squash(about 3 lbs.), halved lengthwise and seeded
4tablespoonsextra-virgin olive oil, divided
1/4teaspooncrushed red pepper
1/4teaspoonground pepper
3tablespoonschopped fresh basil, divided, plus more for garnish
2tablespoonsminced garlic, divided
1teaspoonchoppedfresh oregano, divided
1 (4-ounce) blockfeta cheesein brine, drained and halved lengthwise
1/3cupwater
1/4teaspoonsalt
1tablespoonbalsamic glaze
Directions
Position oven rack in middle; 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 and black pepper. Place 2 cups spinach, 1 1/2 tablespoons basil, 1 tablespoon garlic and 1/2 teaspoon oregano in each squash half; top each with a feta piece. Drizzle each with 1 1/2 teaspoons oil. Bake until the squash flesh is tender and the feta is lightly browned, about 45 minutes.
Using a fork and tongs, scrape the feta-spinach mixture and the long strands of squash flesh into a large bowl. Add water, salt and the remaining 2 tablespoons oil; stir to combine. Return the mixture to the squash shells; cut each in half widthwise. Transfer each piece to a plate; drizzle with balsamic glaze. Garnish with basil, if desired.
Nutrition InformationServing Size: 1/4 spaghetti squashCalories 315, Fat 22g, Saturated Fat 6g, Cholesterol 25mg, Carbohydrates 24g, Total Sugars 11g, Added Sugars 1g, Protein 7g, Fiber 5g, Sodium 482mg, Potassium 537mg
Nutrition Information
Serving Size: 1/4 spaghetti squashCalories 315, Fat 22g, Saturated Fat 6g, Cholesterol 25mg, Carbohydrates 24g, Total Sugars 11g, Added Sugars 1g, Protein 7g, Fiber 5g, Sodium 482mg, Potassium 537mg
Serving Size: 1/4 spaghetti squash
Calories 315, Fat 22g, Saturated Fat 6g, Cholesterol 25mg, Carbohydrates 24g, Total Sugars 11g, Added Sugars 1g, Protein 7g, Fiber 5g, Sodium 482mg, Potassium 537mg
Frequently Asked QuestionsSpaghetti squash is a type of winter squash—andwinter squash tends to be high in several nutrients, including fiber, potassium and vitamins C and A. Spaghetti squash isn’t as nutrient-dense as some of the other kinds of winter squash, but it still offers a nice dose of fiber and antioxidants.Cheese offers various nutrients, including protein and calcium—andsome types of cheese are lower in sodium. While feta is a higher-sodium cheese, its pungent flavor allows you to use less of it and still add that wonderful brininess to your dish.We think this dish would work well with any number oflamband pork recipes. It would also go great with potatoes cooked any way you like them. We would also pair it with marinated tofu, like ourSoy-Lime Roasted Tofu, quinoa or beans: black beans, cannellini beans, pinto beans and more. You could really pair this dish with just about anything.Balsamic vinegaris an easily poured liquid ingredient for salad dressings and marinades, while balsamic glaze is the sweet reduction of balsamic vinegar, which transforms into a thick, syrupy consistency. The glaze is used as a condiment for various meat and vegetable dishes, soups, fruit, cheese and ice cream. Both balsamic vinegar and glaze may be purchased at your local grocery store.The balsamic vinegar you’ll typically find at the grocery store is not considered true balsamic vinegar. Instead, it’s a mix of grape juice, vinegar, coloring and additives—and that’s fine for cooking. When a recipe calls for balsamic vinegar, this is what’s expected. However, a true balsamic vinegar comes from Reggio Emilia in Italy. It’s made with grape must, and it goes through a complex process that includes aging, testing and getting a seal of authenticity from the Consortium of Producers of Traditional Balsamic Vinegars from Reggio Emilia. With all that comes a hefty price tag—sometimes in the hundreds of dollars to even thousands. An authentic balsamic vinegar is kept for special occasions, and it’s hardly ever cooked—it’s appreciated like a balsamic glaze.
Frequently Asked Questions
Spaghetti squash is a type of winter squash—andwinter squash tends to be high in several nutrients, including fiber, potassium and vitamins C and A. Spaghetti squash isn’t as nutrient-dense as some of the other kinds of winter squash, but it still offers a nice dose of fiber and antioxidants.
Cheese offers various nutrients, including protein and calcium—andsome types of cheese are lower in sodium. While feta is a higher-sodium cheese, its pungent flavor allows you to use less of it and still add that wonderful brininess to your dish.
We think this dish would work well with any number oflamband pork recipes. It would also go great with potatoes cooked any way you like them. We would also pair it with marinated tofu, like ourSoy-Lime Roasted Tofu, quinoa or beans: black beans, cannellini beans, pinto beans and more. You could really pair this dish with just about anything.
Balsamic vinegaris an easily poured liquid ingredient for salad dressings and marinades, while balsamic glaze is the sweet reduction of balsamic vinegar, which transforms into a thick, syrupy consistency. The glaze is used as a condiment for various meat and vegetable dishes, soups, fruit, cheese and ice cream. Both balsamic vinegar and glaze may be purchased at your local grocery store.The balsamic vinegar you’ll typically find at the grocery store is not considered true balsamic vinegar. Instead, it’s a mix of grape juice, vinegar, coloring and additives—and that’s fine for cooking. When a recipe calls for balsamic vinegar, this is what’s expected. However, a true balsamic vinegar comes from Reggio Emilia in Italy. It’s made with grape must, and it goes through a complex process that includes aging, testing and getting a seal of authenticity from the Consortium of Producers of Traditional Balsamic Vinegars from Reggio Emilia. With all that comes a hefty price tag—sometimes in the hundreds of dollars to even thousands. An authentic balsamic vinegar is kept for special occasions, and it’s hardly ever cooked—it’s appreciated like a balsamic glaze.
Balsamic vinegaris an easily poured liquid ingredient for salad dressings and marinades, while balsamic glaze is the sweet reduction of balsamic vinegar, which transforms into a thick, syrupy consistency. The glaze is used as a condiment for various meat and vegetable dishes, soups, fruit, cheese and ice cream. Both balsamic vinegar and glaze may be purchased at your local grocery store.
The balsamic vinegar you’ll typically find at the grocery store is not considered true balsamic vinegar. Instead, it’s a mix of grape juice, vinegar, coloring and additives—and that’s fine for cooking. When a recipe calls for balsamic vinegar, this is what’s expected. However, a true balsamic vinegar comes from Reggio Emilia in Italy. It’s made with grape must, and it goes through a complex process that includes aging, testing and getting a seal of authenticity from the Consortium of Producers of Traditional Balsamic Vinegars from Reggio Emilia. With all that comes a hefty price tag—sometimes in the hundreds of dollars to even thousands. An authentic balsamic vinegar is kept for special occasions, and it’s hardly ever cooked—it’s appreciated like a balsamic glaze.
EatingWell.com, May 2024
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