Description
A delightful dish featuring roasted spaghetti squash topped with creamy feta, basil pesto, and cherry tomatoes, creating a cozy culinary experience.
Ingredients
Scale
- 1 medium spaghetti squash
- 200g feta cheese
- 1 cup cherry tomatoes
- 1/2 cup pesto sauce
- Olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the spaghetti squash by slicing it in half lengthwise and scooping out the seeds.
- Season the cut sides of the squash with olive oil, salt, and pepper.
- Bake the squash cut-side down on a baking sheet for 30-40 minutes or until tender.
- Combine cherry tomatoes and feta in a baking dish, then pour pesto over and toss well.
- Finish by flipping the squash cut-side up after roasting; scrape the strands with a fork.
- Combine the spaghetti squash strands with the tomato-pesto mixture.
- Garnish with fresh basil before serving.
Notes
Consider using a plant-based feta for a vegan option. Roast the squash in advance for quicker meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg