After trying Alfredo Spaghetti Squash I thought of endless toppings and ways to prepare spaghetti squash boats. It is so simple and much healthier than sitting down to a bowl of pasta. With endless fresh tomatoes from the garden and a large container of feta cheese a light bulb went off.
Not only was this filling and probably way more than a portion but I was starving. It is squash how bad can it be for you?
Feta and Tomato Spaghetti Squash:
- spaghetti squash, split and cleaned of guts
- 1 Tbs olive oil
- 1/4 cup feta cheese, crumbled
- 1 small tomato diced
- garlic seasoning to taste
- salt to taste
The toppings are per half of squash.
Heat oven to 350 degrees.
Prepare squash by cutting in half lengthwise with a sharp knife. Scoop out seeds and place cut side down on a rimmed baking sheet covered with water. Bake until tender, about an hour.
Once squash is cooked, use a fork to gently scrape the squash strand into the center.
Add oil, feta, and tomato and toss to combine. Serve warm.
Enjoy as a main dish or as a side.