Go Back
Baked sun-dried tomato Spaghetti Squash

Baked sun-dried tomato Spaghetti Squash

Print Recipe Pin Recipe
Course Main Course

Ingredients
  

  • 1 medium spaghetti squash
  • sea salt
  • fresh cracked black pepper to taste
  • 6 cloves of garlic crushed
  • 1 cup sun-dried tomatoes chopped
  • 1 block of feta cheese
  • 1 to 2 tablespoons extra virgin olive oil
  • 2 tbsp finely grated Pecorino Romano cheese for garnish
  • Balsamic vinegar for garnish
  • Fresh basil leaves for garnish

Instructions
 

  • Heat oven to 350ºF. Line a sheet pan with foil or parchment paper.
  • Halve the spaghetti squash crosswise and use a spoon to scrape out the seeds and stringy yellow strands, then discard. (See notes in post for how to cut open a spaghetti squash.)
  • Drizzle olive oil over the flesh.
  • Season the flesh with a pinch of salt & pepper then fill the squash with garlic, sun-dried tomatoes and feta cheese.
  • Season with Italian seasoning and some more olive oil.
  • Bake until the flesh can be easily pierced with a fork, 45 to 55 minutes.
  • Remove the pan from the oven and let cool for 10 minutes.
  • Using a fork, gently pull the squash flesh from the sides and mix with the sun-dried tomatoes and feta; the squash will separate into spaghetti-like strands.
  • Add fresh basil, Pecorino Romano, and balsamic vinegar. Toss well and serve immediately,

note:

  • if the spaghetti squash is hard to cut, place the spaghetti squash 5 minutes into the microwave, this will make cutting much easier.
  • I now roast my squash at 350ºF for 45 minutes. The squash will not be knife tender. This shorter cook period makes firmer strands. With this shorter cooking period, the squash will not be knife or fork tender when you remove it from the oven.

Enjoy and Love, Your Pure Plate!

    Keyword Baked, Balsamic, Pumpkin, tomato Spaghetti Squash