Active Time:15 minsTotal Time:50 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Cook Mode(Keep screen awake)Ingredients1largespaghetti squash(about 3 pounds)4tablespoonsextra-virgin olive oil2tablespoonsminced garlic½teaspoondried oregano½teaspoongratedlemon zest¼teaspoonground pepper¼teaspooncrushed red pepper3cupscherry tomatoes4ouncesfeta cheese, cut into ½-inch cubes⅛teaspoonsalt2tablespoonsbalsamic glaze2tablespoonsthinly slicedfresh basil
Cook Mode(Keep screen awake)
Ingredients
1largespaghetti squash(about 3 pounds)
4tablespoonsextra-virgin olive oil
2tablespoonsminced garlic
½teaspoondried oregano
½teaspoongratedlemon zest
¼teaspoonground pepper
¼teaspooncrushed red pepper
3cupscherry tomatoes
4ouncesfeta cheese, cut into ½-inch cubes
⅛teaspoonsalt
2tablespoonsbalsamic glaze
2tablespoonsthinly slicedfresh basil
Directions
Preheat oven to 425°F. Trim ends from spaghetti squash; cut the squash crosswise into 4 equal rounds, about 1½ inches thick. Scoop out and discard seeds. Place the squash rounds on a large rimmed baking sheet.
Whisk 4 tablespoons oil, 2 tablespoons garlic, ½ teaspoon each oregano and lemon zest and ¼ teaspoon each black pepper and crushed red pepper together in a medium bowl until combined. Drizzle the squash rounds with 2 tablespoons of the mixture.
Add 3 cups tomatoes and 4 ounces feta cubes to the bowl with the remaining 2 tablespoons oil mixture; gently toss until well coated. Spread the tomato-feta mixture in an even layer around the squash. Roast until the squash is fork-tender and the tomatoes are wrinkled, 35 to 40 minutes.
Using a fork, shred the center of each squash round into long strands, creating a nest with about a ¼-inch border. Divide the roasted tomato-feta mixture among the squash nests (about ¼ cup each). Sprinkle the nests with ⅛ teaspoon salt; drizzle with 2 tablespoons balsamic glaze (1½ teaspoons each) and sprinkle with 2 tablespoons basil.
Nutrition InformationServing Size: 1 squash roundCalories 306, Fat 19g, Saturated Fat 5g, Cholesterol 10mg, Carbohydrates 30g, Total Sugars 15g, Added Sugars 2g, Protein 8g, Fiber 6g, Sodium 483mg, Potassium 610mg
Nutrition Information
Serving Size: 1 squash roundCalories 306, Fat 19g, Saturated Fat 5g, Cholesterol 10mg, Carbohydrates 30g, Total Sugars 15g, Added Sugars 2g, Protein 8g, Fiber 6g, Sodium 483mg, Potassium 610mg
Serving Size: 1 squash round
Calories 306, Fat 19g, Saturated Fat 5g, Cholesterol 10mg, Carbohydrates 30g, Total Sugars 15g, Added Sugars 2g, Protein 8g, Fiber 6g, Sodium 483mg, Potassium 610mg
EatingWell.com, August 2024
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