Spaghetti Squash Feta Bake
Healthy and delicious Spaghetti Squash Feta Bake is easy to prepare and full of garden fresh flavors and creamy feta sauce!
Ingredients
- 1 Spaghetti Squash sliced in half
- 1 8 oz Feta block
- 1 Red Bell Pepper sliced
- 1 Onion sliced
- 3 Garlic Cloves use more, if desired
- 2 cups Grape/Cherry Tomatoes
- 2 Tbsp Olive Oil
- 1 Tbsp Pesto more to taste
- Salt & Pepper to taste
Instructions
- Preheat the oven to 400. Slice the Spaghetti Squash in half (across the body, not through the stem) and rub a little olive oil on each half and then sprinkle with salt/pepper. Poke a few holes into the squash with a sharp knife. Lay cut side down on an aluminum foil-lined sheet pan and roast until the skin has started to lightly brown in spots and the flesh is tender but not too soft. The "strands" of squash should pull away easily from the skin. Roughly 30-40 minutes of cooking time.
- Wash and slice the pepper and onion and arrange with the washed tomatoes in a casserole dish. Place whole garlic cloves in the dish. Toss with olive oil and make a well in the center for the feta cheese.
- Add feta to the center of the dish and roast until the vegetables are soft and the feta has slightly browned. Roughly 30 minutes of cooking time.
- Add leftover chicken to the vegetables for the last 5 minutes of cooking to heat through.
- When the vegetables and feta are done, add pesto and squish all the ingredients together with a fork to make a sauce. Make sure to mash the garlic cloves to incorporate. Add the shredded squash and toss together.
- Add salt, pepper, crushed red pepper, or pesto to taste.