Description
A delicious and healthy baked spaghetti squash dish featuring roasted tomatoes and feta cheese, perfect for a low-carb meal.
Ingredients
- 1 large spaghetti squash, or two small ones
- 2 cups grape tomatoes
- 8 ounces baby bella mushrooms, halved or quartered
- 1/4 cup fresh chopped basil
- 4 cloves garlic, roughly chopped
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 8 ounces feta cheese
- 1/2 lemon, juice
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut side up on a baking sheet.
- In a bowl, combine grape tomatoes, mushrooms, basil, garlic, olive oil, salt, and pepper.
- Fill the center of each squash half with the tomato mixture and crumble feta cheese on top.
- Squeeze lemon juice over the filled squash.
- Bake in the preheated oven for 40-50 minutes, or until the squash is tender.
- Once cooked, use a fork to scrape the flesh of the squash into strands and mix with the filling.
- Serve warm and enjoy!
Notes
- For a spicier kick, add red pepper flakes to the tomato mixture.
- This dish can be made ahead of time and reheated.
- Feel free to substitute other vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean