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Roasted Spaghetti Squash with Spinach, Tomatoes and Feta Cheese

Mediterranean flavors create this easy, gluten free, healthy weeknight dinner
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Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4 servings
Calories 261 kcal

Ingredients
  

Spaghetti Squash

  • 1 medium Spaghetti Squash
  • 2 tablespoons Extra Virgin Olive Oil
  • Salt and Pepper

Veggies

  • 2 tablespoons Extra Virgin Olive Oil
  • 2 cloves garlic minced
  • 3 ounces cherry tomatoes halved
  • 3 ounces Feta Cheese Purchase a block in brine, remove the amount you need. Easily crumbles

Instructions
 

Roasting spaghetti squash

  • Preheat oven to 400℉ Line a baking sheet with parchment paper
  • Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. NOTE: Before cutting the squash, you can microwave it to speed up the roasting time. Make large slits with a knife along the line where you will slice it in half. Microwave the whole squash for about 5 to 7 minutes to soften it a bit. Ten cut the squash in half.
  • Drizzle olive oil over the cut sides and inside of the squash. Generously season with salt and pepper. Place the two halves on the prepared baking sheet cut side down.
  • Bake for about 30 minutes on the middle rack. Remove from the oven when it's cooked through and soft and browned around the edges. Turn the squash halves cut sides up

Make the veggie mixture

  • While the squash roasts, in a large skillet, add the fresh spinach, halved cherry tomatoes and minced garlic. Cook the spinach on medium heat for about 5 minutes, until it wilts.
  • Add the crumbled feta cheese and mix to combine. Season with salt and pepper and remove from the heat.

How to stuff spaghetti squash

  • Divide the veggie mixture among the halves and roast for another 5 minutes or until the feta has started to melt.

Notes

Chicken is a great addition to this dish

Any leftover chicken can be cubed and added to the veggie mixture or you can cook a chicken breast in a skillet, adding a little olive oil on medium heat.  Cook for about 10 minutes on each side, until the chicken is completely cooked through.  Remove the chicken from the skillet and slice it thinly.

Nutrition

Calories: 261kcalCarbohydrates: 19gProtein: 5gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 19mgSodium: 286mgPotassium: 326mgFiber: 4gSugar: 7gVitamin A: 484IUVitamin C: 10mgCalcium: 166mgIron: 1mg
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