Spaghetti Squash with Tomatoes and Feta

August 30, 2012

I've blogged previously about how subscribing to a CSA has helped me discover new foods, like garlic scapes and kale.  Last week, a spaghetti squash showed up in our CSA box.  Although I had never encountered a spaghetti squash before, I was feeling adventurous and created this recipe.  It's simple and delicious, and as an added bonus, I felt like a culinary rock star when Mike asked where I found such an amazing recipe.

Ingredients: Spaghetti Squash with Tomatoes and Feta Ingredients
  • spaghetti squash
  • large tomato, chopped (about 2 cups)
  • 1/3 cup feta cheese
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Preheat oven to 400 degrees Fahrenheit.

Cut spaghetti squash in half lengthwise and scoop out the seeds.  Place cut-side up on a baking sheet and bake for 40 minutes, or until squash is tender.

Spaghetti Squash

Meanwhile, combine the remaining ingredients in a small bowl and let marinate for at least 15 minutes.

Tomato Mixture

When squash has finished baking, scoop out the flesh.  It will come out in spaghetti-like strands (who would've guessed?)

Baked Spaghetti Squash

Top squash with tomato mixture, and enjoy!

Spaghetti Squash with Tomatoes and Feta