Easy Baked Spaghetti Squash Recipe (Gluten Free)
Feta, garlic, and cherry tomatoes roasted in a spaghetti squash!
Equipment
- 1 Baking sheet
Ingredients
- 1 spaghetti squash
- 8 oz (1 block) feta cheese
- 30 cherry tomatoes
- 2-4 fresh garlic cloves, chopped or put through garlic press
- ½ cup green olives, chopped
- 2 tbsp olive oil
- grated parmesan
- fresh basil
Instructions
- Line your baking sheet with parchment paper or aluminum foil and preheat the oven to 400℉.
- Prep the spaghetti squash. Cut the squash in half the long way (you can warm it up for 5 minutes in the oven or microwave to make it easier to cut). Using a spoon, remove the inside of the squash (seeds and pulp). Using a fork, poke holes all over the squash flesh. The squash should be cut side up on the baking sheet.
- Drizzle approximately one tablespoon of olive oil over the squash halves and rub or brush to cover the surface of the squash. Then grind some fresh salt and black pepper over the whole squash. Put one-half of the block of feta in each squash boat, along with the tomatoes, garlic, and olives (if using). Mix everything together and drizzle a little more olive oil over the whole thing.
- Put your squash boats into the oven and bake them until they are golden brown and tender when you stick a fork in- about 40 to 50 minutes. The spaghetti strands should pull away from the sides easily.
- Take your cooked spaghetti squash boats out of the oven and allow to sit for 5 minutes. Using a fork, and being careful of the hot outside of the squash, start pulling back the spaghetti strands and mixing into the other ingredients. Top with protein of your choice, grated parmesan cheese, and fresh basil. Enjoy!
Notes
Note: this recipe is for the whole squash - two boats / halves. If you want to just make half the squash, use half the ingredients. Or really just use whatever you want because this recipe is so flexible!
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