why make this recipe
Easy Baked Feta Spaghetti Squash with Tomato & Peppers is a delightful dish that combines healthy ingredients with rich flavors. It’s perfect for those looking to enjoy a low-carb meal without sacrificing taste. This recipe is simple to prepare and a great way to impress your family or guests with a colorful and nutritious dish. Plus, it uses minimal ingredients and doesn’t require fancy cooking skills, making it accessible for everyone.
how to make Easy Baked Feta Spaghetti Squash with Tomato & Peppers
Ingredients
- 1 medium spaghetti squash
- 3 Tbsp extra virgin olive oil
- ¼ tsp salt (more to taste)
- Dash of black pepper
- 1 pint cherry tomatoes (8 oz)
- ½ cup roasted red peppers, chopped
- 4 cloves garlic, minced
- 1 block feta cheese (4-8 oz)
- 1 tsp Italian seasoning
- ¼ cup fresh basil, chopped (optional)
Directions
- Preheat your oven to 400°F (200°C).
- Halve the spaghetti squash lengthwise and scoop out the seeds.
- Place the halves cut side up in a baking dish. Drizzle with olive oil and season with salt and pepper; add half of the feta into each half.
- In a bowl, mix cherry tomatoes, remaining olive oil, garlic, roasted red peppers, Italian seasoning, salt, and pepper.
- Distribute the tomato mixture over the feta-filled squash halves and roast for about 50–60 minutes until tender.
- Once roasted, cool for 10 minutes before scraping out half of the strands into the baking dish with the filling. Mix until creamy.
- Scoop back into the squash boats and top with extra feta and fresh basil before serving.
how to serve Easy Baked Feta Spaghetti Squash with Tomato & Peppers
Serve this dish warm as a main course or a side dish. It pairs well with a fresh salad or crusty bread. For added flavor, you can sprinkle some extra Italian seasoning or Parmesan cheese on top before serving.
how to store Easy Baked Feta Spaghetti Squash with Tomato & Peppers
Store any leftovers in an airtight container in the refrigerator. They will keep well for up to 3 days. To reheat, simply warm it in the microwave or oven until heated through.
tips to make Easy Baked Feta Spaghetti Squash with Tomato & Peppers
- Make sure the spaghetti squash is firm and free of soft spots for the best texture.
- You can adjust the amount of salt and pepper according to your taste.
- For a bit of a kick, consider adding some red pepper flakes to the tomato mixture.
variation
You can easily customize this recipe by adding other vegetables like zucchini or mushrooms, or by substituting feta with goat cheese for a different flavor profile.
FAQs
Can I use a different type of cheese?
Yes, you can substitute feta with goat cheese or even mozzarella if you prefer a milder flavor.
Can I make this ahead of time?
Yes, you can prepare the squash and filling ahead of time, store them separately in the fridge, and then bake them when ready to eat.
Is spaghetti squash gluten-free?
Yes, spaghetti squash is naturally gluten-free, making this a great dish for those with gluten sensitivities or celiac disease.
Easy Baked Feta Spaghetti Squash with Tomato & Peppers
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Halve the spaghetti squash lengthwise and scoop out the seeds.
- Place the halves cut side up in a baking dish. Drizzle with olive oil and season with salt and pepper; add half of the feta into each half.
- In a bowl, mix cherry tomatoes, remaining olive oil, garlic, roasted red peppers, Italian seasoning, salt, and pepper.
- Distribute the tomato mixture over the feta-filled squash halves and roast for about 50–60 minutes until tender.
- Once roasted, cool for 10 minutes before scraping out half of the strands into the baking dish with the filling. Mix until creamy.
- Scoop back into the squash boats and top with extra feta and fresh basil before serving.