Ingredients
1 medium spaghetti squash, halved lengthwise and seeded (3- to 3½-lb.)
3 tablespoons extra-virgin olive oil, divided
1/4 teaspoon crushed red pepper
1/4 teaspoon ground pepper
1/8 teaspoon salt
1 (4-oz.) block feta cheese, halved
8 ounces cherry tomatoes (about 1 1/2 cups)
3 tablespoons chopped fresh basil, plus more for garnish
1 tablespoon minced garlic
1 1/2 teaspoons chopped fresh oregano
1 tablespoon balsamic glaze
Directions
Step 1: Preheat Oven + Prepare your sheet
Position oven rack in middle of oven; preheat to 400°F. Line a large, rimmed baking sheet with parchment paper or foil.
Step 2: Add Ingredients to Squash and Bake
Place squash halves, cut-sides up, on the prepared baking sheet. Drizzle with 1 tablespoon oil; sprinkle with crushed red pepper, pepper and salt. Place 1 feta piece, ¾ cup tomatoes, 1½ tablespoons basil, 1½ teaspoons garlic and ¾ teaspoon oregano in each squash half. Drizzle each with 1½ teaspoons oil. Bake until the squash flesh is tender, and the tomatoes burst, 50 to 55 minutes.
Step 3: Scrape and Stir
Remove from oven. Using a fork and tongs, scrape the squash contents and the long strands of squash flesh into a medium bowl. Drizzle in the remaining 1 tablespoon oil; stir to combine. Return the mixture to the squash shells; cut each in half widthwise. Transfer each to a plate; drizzle evenly with balsamic glaze and serve.
Nutrional Facts (Per Serving)
Calories: 259
Fat: 16g
Saturated Fat: 5g
Cholesterol: 10mg
Carbs: 25g
Total Sugars: 11g
Added Sugars: 1g
Protein: 8g
Fiber: 5g
Sodium: 479mg
Potassium: 494mg
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