We love spaghetti squash in our house! If you’ve never made it before, it’s such a great veggie! Once cooked, the squash turns into spaghetti-like strands. Fun to eat, the kids love it and its just yummy! We top ours so many different ways, but it is great even just with a touch of butter, salt & pepper!
You can cook your spaghetti squash in the oven but I usually do it in the microwave. The key to getting it right in the microwave is to be sure not to add to much water. I add 1/4 cup water for 1/2 a squash and 1/3 cup water if I am cooking both halves. Once cooked (you should be able to pierce the skin easily with a fork), use a fork to scrape & separate the strands.
Feta Spaghetti Squash
- 1 spaghetti squash
- 1 tablespoon olive oil divided
- ½ teaspoon oregano
- 1 cup cherry or grap tomatoes halved
- ¼ cup feta cheese crumbled
- salt & fresh black pepper to taste
- 1 tablespoon butter
- Preheat over to 400°F. Line a baking sheet with parchment paper.
- Cut spaghetti squash in half lengthwise & scoop out the seeds.
- Brush the squash with olive oil and season with salt and pepper. Fill each squash with half of the feta cheese and the tomatoes. Season with additional salt & pepper and oregano.
- Place the squash on a baking pan uncovered and bake 40-50 minutes or until the sqaush is tender when poked with a fork.
- Remove from the oven and use a spoon to place the feta cheese, tomatoes and any jucies in a small bowl. Stir together to create a creamy sauce.
- Use a fork to scrape the squash and create strands. Toss strands with butter. Add the feta and tomato mixture to the sqaush and mix.
- Serve warm with additonal feta cheese and parsley for garnish if desired.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)