Feta and Tomato Spaghetti Squash
A healthy, low-carb twist on the viral feta pasta trend using roasted spaghetti squash as a nutrient-rich base.
Equipment
- Baking Sheet
- Baking Dish
Ingredients
- 1 large spaghetti squash (approx. 4 pounds)
- 8 ounce feta cheese brick
- 2 pints cherry or grape tomatoes
- 4 garlic cloves
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup fresh basil sliced
Instructions
- Preheat your oven to 400°F.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper, and bake for 30 to 40 minutes until tender.
- While the squash cooks, place your block of feta in the center of a baking dish and surround it with the fresh cherry tomatoes and garlic.
- Drizzle with the oil and sprinkle with Italian seasoning, salt, and pepper, tossing the tomatoes to coat.
- Bake the feta and tomato dish for about 30 minutes until the tomatoes start to blister and get juicy.
- Peel the garlic, then use a fork to mash the warm feta, tomatoes, and garlic together into a creamy sauce.
- Use a fork to scrape the squash into noodle strands, toss them into the sauce, stir in the fresh basil, and serve!
Notes
Nutritional Information (per serving):
Calories: 130 kcal | Total Carbs: 10g | Net Carbs: 8g | Fats: 8g | Protein: 6g
Calories: 130 kcal | Total Carbs: 10g | Net Carbs: 8g | Fats: 8g | Protein: 6g
