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Recipes

Spaghetti Squash with Cherry Tomatoes and Feta

Published on

By Esther Samson

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Servings: 2 to 4 servings Preparation: 5 to 10 minutes. Cook time: 40 to 45 minutes. Total time: 45 to 55 minutes.

This spaghetti squash with feta and tomatoes is a simple vegetarian dish featuring roasted Gen V grape tomatoes and Gen V cherry tomatoes. The squash strands are tossed with baked feta, garlic, and oregano, then finished with Parmesan and fresh basil for a comforting meal.

Cuisine style
  • Contemporary Cuisine
Category
  • Main menu
Cooking method
  • Oven

Ingredients

1 spaghetti squash, halved

1 container of Gen V grape tomatoes

1 box of Gen V cherry tomatoes

2 garlic cloves, minced

15 ml (1 tbsp) dried oregano

1 block of feta cheese (200 g)

A few fresh basil leaves, chopped

Parmesan cheese, for garnish

A drizzle of olive oil

Salt and pepper, to taste

Preparation

  1. Preheat oven to 400°F (200°C). Place squash halves on a baking sheet, flesh side down. Bake for 40 to 45 minutes, or until flesh is tender and pulls away easily with a fork.
  2. In a baking dish, place the grape tomatoes, cherry tomatoes, garlic, oregano and block of feta. Drizzle with olive oil, then season with salt and pepper to taste.
  3. Cook for 35 to 40 minutes, until the tomatoes are well roasted and the feta is tender.
  4. Remove from the oven, mix the feta cheese with the tomatoes. Using a fork, scrape the flesh of the squash into "spaghetti" and add it to the tomato and feta mixture. Mix well.
  5. Divide between plates and garnish with grated Parmesan cheese and chopped fresh basil.

Keywords

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