Baked Spaghetti Squash with Garden Fresh Tomatoes
I’ve seen this Baked Spaghetti Squash, Feta, and tomato recipe all over social media.
Try it. It’s so delicious!
Here’s what you need:
Large spaghetti squash
Olive oil
Salt
4 cloves garlic, minced
Block of feta (vegan kind works too)
Pint of tomatoes
Fresh Basil
Balsamic Glaze
Here’s what you do:
• Split a spaghetti squash in half long-ways and scrape out seeds
• Coat surface with a little olive oil and salt
• Dice four cloves of garlic really tiny (or mince). Divide and add to centers of squash
• Take a block of feta, cut it in half, and add a half to each center of the squash.
• Get a pint of tomatoes (or fresh garden tomatoes if they are in season!). Cut each tomato in half longways. Divide tomatoes between each squash.
• Drizzle tomatoes with olive oil
• Bake on a large cookie tray or baking pan at 400 in preheated oven for about an hour and 15 min or until squash is tender. Contents get bubbly so you definitely want something under the squash.
• Remove from heat. Take a fork and start scraping the spaghetti squash and mixing everything together
• Add lots of fresh basil
• Drizzle with Balsamic Glaze
Good luck waiting to eat it until it cools. I burnt my tongue twice.
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