Creamy Tomato & Feta Spaghetti Squash Pasta

A creamy and delicious twist on baked feta pasta using spaghetti squash, cherry tomatoes, and a medley of fresh vegetables.

By @kalememaybe

Original recipe source

Cook time: 55 minutes

Servings: 2

Ingredients

• 1 medium/large spaghetti squash cut in half crosswise
• 1 parchment paper for lining
• 24 oz cherry tomatoes about 4 cups
• 1 medium orange bell pepper chopped
• 1 large shallot finely chopped
• 4 large garlic cloves thinly sliced
• 0 olive oil for drizzling
• 0 salt to taste
• 0 black pepper to taste
• 6 oz feta cheese block
• 2 tbsp parsley roughly chopped
• 0 Parmesan cheese grated, optional

Instructions

1. Preheat oven to 400 F. Cut the spaghetti squash in half crosswise and remove the seeds and pulp.
2. Place the squash halves face down on a parchment paper-lined baking sheet.
3. In a large baking dish, add cherry tomatoes, chopped orange bell pepper, finely chopped shallot, and sliced garlic. Drizzle with olive oil and season with salt and pepper.
4. Nestle the block of feta cheese between the vegetables.
5. Bake the spaghetti squash and the tomato and feta mixture in the oven for 45-55 minutes until the tomatoes have burst and the squash is tender.
6. Remove the baked items from the oven and allow the squash to cool slightly.
7. Scoop out the spaghetti squash flesh using a fork to create strands.
8. Mix the baked feta into the tomato mixture to create a creamy sauce.
9. Combine the spaghetti squash strands with the creamy tomato and feta sauce in the baking dish, ensuring it's well mixed.
10. Stir in the roughly chopped parsley and serve warm.
11. Optional: Top with freshly grated Parmesan cheese before serving.