Spaghetti Squash With Tomato Basil Feta Recipes

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.

SPAGHETTI SQUASH TOMATO BAKE

Steps:

• Preheat the oven to 400 degrees F.
• Cut the spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Drizzle 2 teaspoons extra-virgin in each of the squash halves and sprinkle with salt. Place them flesh-side down on a baking sheet. Roast until you can fluff the squash easily with a fork, 45 to 50 minutes.
• Flip the squash halves and fluff the "spaghetti" strands with a fork, then season with salt. Pour 2/3 cup sauce over each of the squash halves, and top each with 1/2 cup shredded mozzarella. Bake until the cheese is browned and bubbly, another 25 minutes. (You can flip the oven to the broiler at the last minute for extra cheese browning!)
• Garnish with basil and serve.

SPAGHETTI SQUASH I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
• Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
• Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

SPAGHETTI WITH TOMATOES AND FETA

Steps:

• Heat oil in a large nonstick skillet over medium high heat.
• Add oregano and garlic, and saute 30 seconds.
• Add tomato, green onions, 2 tablespoons parsley, and lemon juice; cook 2 minutes or until heated.
• Combine tomato mixture, spaghetti, and 3/4 cup cheese, toss gently.
• Top with remaining 1/4 cup cheese and 2 tablespoons parsley, and sprinkle with pepper, if desired.
• Serve at room temperature or store in a an airtight container in refrigerator.

SPAGHETTI SQUASH WITH TOMATOES & BASIL

Steps:

• Put squash halves cut side down in a 2-quart microwave-safe baking dish.
• Pour in 1/2 cup of water; cover the dish securely with plastic wrap.
• Using a sharp knife, cut four slits in plastic to serve as steams vents.
• Cook in microwave on the high setting for 12 minutes, rotating dish halfway through, until squash is soft when touched.
• Let stand, covered,3 to 5 minutes.
• In a large bowl, toss together all remaining ingredients except pinenuts;set aside.
• While the squash is still warm, use a fork to scrape out the flesh; it will part into spaghetti like strands.
• Add to tomato mixture and toss gently to combine.
• Garnish with toasted pine nuts and slivered basil sprigs, if desired.

SPAGHETTI SQUASH WITH TOMATOES

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender., Meanwhile, in a nonstick skillet, bring water to a boil over medium heat; add pepper and onions. Cook and stir for 2 minutes. Stir in the tomatoes, parsley, dill, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until tender., When squash is cool enough to handle, scoop out pulp, separating strands with a fork; place in a large bowl. Add tomato mixture and toss to combine. Sprinkle with cheese.

TOMATO, BASIL, AND FETA SALAD

Steps:

• In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.

SPAGHETTI SQUASH WITH TOMATOES, BASIL, AND PARMESAN

Steps:

• In a glass baking dish arrange the squash half, cut side down, pour 1/4 cup water around it, and cover the dish tightly with microwave-safe plastic wrap. Microwave the squash at high power (100%) for 12 minutes, or until it is soft when pressed, and let it stand, covered, for 3 minutes. In a large bowl whisk together the oil, 1/4 cup of the basil, the oregano, and 2 tablespoons of the Parmesan, stir in the tomatoes, and season the mixture with salt and pepper. While the squash is still warm scrape it with a fork to form strands, add the strands to the tomato mixture, and toss the mixture until it is combined. Divide the mixture between 2 bowls, sprinkle the remaining 1 tablespoon Parmesan over it, and garnish it with the additional basil.