No, we’re still not over the baked feta trend. This iteration swaps pasta for fiber-rich spaghetti squash, and it might just be our favorite version yet. Ingredients - 1 medium spaghetti squash, halved lengthwise and seeded (3- to 3½-lb.) - 3 tablespoons extra-virgin olive oil, divided - 1/4 teaspoon crushed red pepper - 1/4 teaspoon ground pepper - 1/8 teaspoon salt - 1 (4-oz.) block feta cheese, halved - 8 ounces cherry tomatoes (about 1 1/2 cups) - 3 tablespoons chopped fresh basil, plus more for garnish - 1 tablespoon minced garlic - 1 1/2 teaspoons chopped fresh oregano - 1 tablespoon balsamic glaze Directions 1. Position rack in middle of oven; preheat to 400°F. Line a large rimmed baking sheet with parchment paper or foil. 2. Place squash halves, cut-sides up, on the prepared baking sheet. Drizzle with 1 tablespoon oil; sprinkle with crushed red pepper, pepper and salt. Place 1 feta piece, ¾ cup tomatoes, 1½ tablespoons basil, 1½ teaspoons garlic and ¾ teaspoon oregano in each squash half. Drizzle each with 1½ teaspoons oil. Bake until the squash flesh is tender and the tomatoes burst, 50 to 55 minutes. 3. Remove from oven. Using a fork and tongs, scrape the squash contents and the long strands of squash flesh into a medium bowl. Drizzle in the remaining 1 tablespoon oil; stir to combine. Return the mixture to the squash shells; cut each in half widthwise. Transfer each to a plate; drizzle evenly with balsamic glaze and serve. For full recipe information, go to our profile then click the likeshop link. From there, click on the image that corresponds to this video.
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