Creamy Tomato Feta Spaghetti Squash Pasta
Serves 2
Directions
- 1Preheat oven to 400 F.
- 2Cut spaghetti squash in half crosswise, and scoop out the seeds and pulp. Place face down on a parchment paper line baking sheet.
- 3In a separate large baking dish, add tomatoes, bell peppers, shallots, and garlic.
- 4Drizzle on some olive oil, and season with salt and pepper. Mix together, and then make some space for your feta and nestle it between the tomato mixture.
- 5Transfer both the spaghetti squash and the tomato and feta mixture to the oven. Bake for 45-55 minutes or until tomatoes are soft and have begun to burst and spaghetti squash is soft and flesh is easily pulled out.
- 6Let your spaghetti squash cool slightly before flipping it over and scooping out the squash noodles.
- 7Mix the feta into the tomatoes to form a creamy sauce.
- 8Remove the flesh of the squash (aka the noodles), and add them to the baking dish with the tomato feta sauce. Mix together until squash is evenly coated, and then mix in the parsley.
- 9Serve warm, and top with freshly grated Parmesan, if desired.
Ingredients
- medium/large spaghetti squash
- 24 oz cherry/grape tomatoes
- 1 large shallot
- 1 medium orange bell pepper
- 4 large cloves garlic
- olive oil
- salt
- pepper
- 6 oz feta
- 2 tbsp parsley
- Parmesan cheese
Equipment
ovenbaking sheetlarge baking dish
Tips
- Baking the spaghetti squash with the feta helps create a creamy, thick sauce.
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