Spaghetti Squash With Sun Dried Tomatoes And Feta Recipes

SPAGHETTI SQUASH WITH TOMATO, BASIL, & FETA

Steps:

• Using a sharp knife cut the squash in half from stem to bottom. (If too hard to cut, microwave for 3-5 minutes to soften first.) Scoop out seeds and discard (or see note for using the seeds). Place the two halves face down in a casserole dish or on a rimmed baking sheet. Reserve one of the shell halves to serve in, if desired.
• Bake at 400° for 50-60 minutes (this will depend on the size of the squash). When done, the outer skin will be soft enough for a fork to easily penetrate.
• Prep the remaining ingredients, as the rest of the dish will come together quickly.
• Once the squash is tender, remove from the oven and set aside to cool enough to handle, turn squash face up and use a fork to separate the strands. Set aside until ready to toss with the other ingredients.
• Heat 2 tablespoons of olive oil in a skillet over med-low heat, add garlic, and cook 2-3 minutes until fragrant. Add spaghetti squash to the skillet and stir to incorporate the garlic and warm the squash.
• Add tomato, basil, and feta; toss to combine. Remove from heat and drizzle with an additional 2 tablespoons of olive oil. Serve immediately or cover until ready to serve.

TOMATO FETA BAKED SPAGHETTI SQUASH

Steps:

• Preheat oven to 375 F. Poke holes in spaghetti squash with a knife and microwave for 5 minutes, then slice in half horizontally (the short way) and remove the seeds. Place the spaghetti squash, cut side down on a rimmed baking sheet with 2 tablespoons of water. Roast spaghetti squash on top rack for 20-30 minutes or until strands are just cooked enough to pull from the shell.
• While the squash is roasting, place the feta cheese in the middle of an 8X12 baking dish. Arrange the tomatoes, mushrooms and garlic around the cheese. Drizzle with olive oil and season with red pepper flakes, black pepper, and half the fresh basil. Place the baking dish on the bottom rack of the oven and roast for 20-30 minutes, or until the tomatoes are bursting and the feta is golden on top. Add the remaining basil and mix.
• When the squash is finished, pull the strands with a fork and place them in the baking dish with the feta cheese and vegetables. Mix until fully combined. Add a squeeze of lemon juice and garnish with more fresh basil if you like.

MEDITERRANEAN SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400° F.
• Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tbsp olive oil then sprinkle with ½ tsp salt and ½ tsp black pepper.
• Place cut side down on a baking sheet and roast in the oven for 45 minutes.
• Once the spaghetti squash comes out of the oven, set aside to cool slightly.
• Add the remaining tablespoon of olive oil to a large skillet over medium heat.
• Add the red onion, sauté 3-4 minutes.
• Add the garlic and spinach.
• Sprinkle the remaining ½ tsp salt and ½ tsp black pepper and oregano over the spinach.
• Sauté 2-3 minutes, add the sun dried tomatoes, sauté 1-2 minutes, then set aside.
• Pull the spaghetti squash "noodles" out of the shell and place in a large bowl.
• Mix the pesto, lemon juice and lemon zest into the spaghetti squash, then toss in the sautéed spinach and sun dried tomatoes.
• Place in a bowl and top with the feta cheese and green onions.

SPAGHETTI SQUASH WITH FETA

Steps:

• Put 2 halved, seeded spaghetti squash in a microwave-safe bowl; add 1/4 cup water, cover and microwave 16 minutes. Let cool slightly, then scrape into strands with a fork. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 2 tablespoons tomato paste, 1/2 teaspoon dried oregano and a pinch each of cinnamon and sugar; cook, stirring, 2 minutes. Add 1/2 cup water and bring to a simmer; season with salt. Add the squash and toss. Top with feta.