Description
Need a light veggie dish for dinner that’s simple yet satisfying? Make spaghetti squash tangled with tangy sun-dried tomatoes and feta.
Ingredients
Scale
- 1 large spaghetti squash, halved lengthwise and seeded (about 4 pounds)
- 4 tablespoons olive oil, divided, plus more for finishing
- 3/4 teaspoon coarse kosher salt, divided, plus more to taste
- 1/2 teaspoon ground black pepper, divided, plus more to taste
- 1 small red onion, thinly sliced (about 1/2 cup)
- 2 large cloves garlic, minced
- 1 cup sun-dried tomato strips preserved in oil
- 1/4 cup packed fresh basil, plus more for garnish
- 4 ounces feta cheese, crumbled
- Crushed red pepper flakes, to taste
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Drizzle the interior of the squash with 2 tablespoons oil. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Place the squash halves cut side down on the prepared baking sheet. Bake until fork tender, about 25-30 minutes. Set aside to cool.
- In a large skillet over medium heat, warm the remaining olive oil. Add the onion and saute until translucent, about 5 minutes. Season with the remaining salt and black pepper.
- Add the sun-dried tomatoes, reduce the heat to medium-low, and cook until the tomatoes are heated through. Add the garlic and cook for 1 minute, until fragrant. Transfer the mixture to a large bowl.
- Using a fork, shred the flesh of the squash into the bowl with the sun-dried tomato mixture. Gently tear in the basil leaves and add the feta, and toss to combine. Season to taste with salt and pepper, and divide among bowls or plates.
- Garnish each finished portion with a drizzle of olive oil, a few small whole basil leaves, and red pepper flakes to taste. Serve immediately.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Vegetarian
- Method: Baking/Stovetop
- Cuisine: Dinner
Keywords: spaghetti squash, sun-dried tomatoes, feta, basil, red onion, garlic