Baked Feta Spaghetti Squash ‘Pasta’
Baked Feta Spaghetti Squash ‘Pasta’
Ingredients
Sauce
- 700 g Cherry tomatoes
- 4 tbsp Olive oil
- 220 g feta
- ½ tsp Chili flakes
- 4 cloves Garlic
Spaghetti Squash
- 1 Spaghetti squash
- 2 tbsp Olive oil
- ½ tsp Salt
Garnish
- ½ cup Fresh basil chopped
- 50 g Parmesan cheese grated
Instructions
- Preheat the oven to 200C.
- Place the tomatoes into a 9×13 baking dish. Drizzle with olive oil. Toss or stir to coat.700 g Cherry tomatoes, 4 tbsp Olive oil
- Push the tomatoes aside to make a space in the center of the dish and place the block of feta in the center. Sprinkle the tomatoes and feta with chili flakes (optional).220 g feta, 1/2 tsp Chili flakes
- Cut the spaghetti squash in half, scoop out the seeds, and place on a 2nd 9×13 baking dish, cut side up. Drizzle the halves with olive oil. Season with salt. Flip the halves over, cut side down on the pan.1 Spaghetti squash, 2 tbsp Olive oil, 1/2 tsp Salt
- Place the pans with spaghetti squash and cheese side by side in the oven. Bake for about 30 minutes, until tomatoes pucker and burst, and a knife inserted into the spaghetti squash skin goes in with only a little resistance.
- After removing both pans from the oven, quickly turn the spaghetti squash halves cut side up. Set aside to cool.
- Meanwhile, before the tomatoes and feta has the chance to cool, use a garlic press to crush the garlic cloves over the feta. Add the fresh basil and parmesan immediately, stir together, forming a creamy sauce.4 cloves Garlic, 1/2 cup Fresh basil, 50 g Parmesan cheese
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