Baked Feta Spaghetti Squash

For minimal ingredients, this is such a satisfying veggie main. We served it alongside chicken meatballs, however just about any protein would pair well.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F. Drizzle inside of each squash boat with EVOO, and season with kosher salt and black pepper.

Step 2

In a medium bowl, combine tomatoes, pesto, garlic, red pepper flakes, a drizzle of EVOO (about 1 to 2 Tbsp.), and a pinch of salt. Place a wedge of feta cheese inside each squash halt, followed by the tomato-pesto mixture, divideo equally between each half. Bake until the squash flesh is tender and the tomatoes burst, 50 to 55 minutes.

Step 3

Use a fork to scrape the squash strands into the feta and tomato mixture, and continue mixing until everything is combined. Garnish with fresh basil and extra cracked black pepper.

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