Fresh Tomato, Feta, and Spinach Stuffed Spaghetti Squash

Spaghetti squash is such a great alternative to pasta; especially for the gluten free folks. This recipe combines fresh spinach and tomatoes with, my favorite, feta cheese in a roasted spaghetti squash.  It's light, fresh and full of flavor.  
"Fresh and Flavorful!"
You may also enjoy:
Acorn Squash and Roasted Onion Bisque
Butternut Bisque with a Hint of Curry
Lentil Minestrone Stuffed Acorn Squash

Lasagna Stuffed Spaghetti Squash
Roasted Spaghetti Squash
Sage, Turkey and Pumpkin Seed Stuffed Spaghetti Squash

2 spaghetti squash cut in half (medium sized +/- 8” long)
2 teaspoons olive oil
Sea salt and pepper
4 cups fresh spinach, coarsely chopped
1 pint of cherry tomatoes, halved
2 garlic cloves, chopped
1/4 cup fresh parsley, chopped
Sea salt and pepper
8 ounces feta cheese, crumbled

Preheat oven to 400 degrees F

1.      Brush the inside squash with olive oil; season with sea salt and pepper.

2.      Lay, cut side up in 400 degree F oven and bake for 45 minutes. (This can be done ahead of time.)

3.      Using a fork shred the squash into a bowl and set aside.

4.      In a large skillet, sauté the spinach, tomatoes and garlic in olive oil just to quickly soften the spinach and lightly sauté the garlic.

5.      Add the squash and stir to combine.  Toss in parsley and lightly season with sea salt and pepper.

6.      Sprinkle the feta cheese over the mixture and give a quick stir to mix.

7.      Serve and enjoy!


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