Baked Spaghetti Squash with creamy filling and tomatoes

Baked Spaghetti Squash

4 servings | 55 minutes 

INGREDIENTS

  • 1 spaghetti squash
  • Koroneiki Extra Virgin olive oil
  • kosher salt (to taste)
  • black pepper (to taste)
  • 8 oz cherry tomatoes
  • 3 tbsp pesto sauce 
  • 2 garlic cloves, minced
  • crushed red peppers (optional)
    2 oz feta cheese
  • chopped basil (optional) 

DIRECTIONS

  1. Pre-heat oven to 400F. Drizzle inside each squash boat with Koroneiki olive oil, and season with kosher salt and black pepper.

  2. In a medium bowl, combine tomatoes, pesto, garlic, red pepper flakes, drizzle of Koroneiki olive oil and a pinch of salt.

  3. Place a wedge of feta cheese inside each squash boat, followed by the tomato, pesto mixture (divided equally between each half).

  4. Bake until the squash flesh is tender and the tomatoes burst (50 minutes).

  5. Using a fork, scrape the squash strands into tomato, pesto mixture, continuing until everything is combined.

  6. Garnish with fresh basil and extra cracked pepper. Plate and enjoy!

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