Baked Feta Spaghetti Squash
This delicious baked feta spaghetti squash with tomatoes and spinach is a wonderful meal!
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Servings: 2 servings
Ingredients
- 1 spaghetti squash
- 1 tablespoon olive oil
- 1 shallot thinly sliced
- 1 pint cherry tomatoes
- 4 ounces feta cheese
- ½ teaspoon Italian seasoning
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 cup baby spinach roughly chopped
- ¼ cup fresh basil roughly chopped
Instructions
- Preheat oven to 400 degrees F.
- Halve the spaghetti squash (lengthwise) and scoop out the seeds and stringy pieces.
- Place the squash halves on a parchment lined sheet pan and brush with half the oil.
- Place equal amounts of the shallot, cherry tomatoes, feta, Italian seasoning, salt, pepper, and garlic powder in each half of the squash.
- Bake the squash in the oven for 30 to 35 minutes or until the tomatoes have begun to burst.
- Remove the squash from the oven and allow them to cool for a few minutes. Add the spinach and basil to the squash halves and stir the ingredients together in each squash. Pull strands of squash off the edges of each squash to create ‘noodles’.
- Serve immediately.
Nutrition
Serving: 1g | Calories: 421kcal | Carbohydrates: 49g | Protein: 14g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 50mg | Sodium: 1350mg | Potassium: 1221mg | Fiber: 10g | Sugar: 20g | Vitamin A: 3551IU | Vitamin C: 70mg | Calcium: 451mg | Iron: 4mg