Baked Spaghetti Squash with Spinach and Feta
This baked spaghetti squash with spinach and feta is a delicious balance of comfort and nutrition. Packed with fiber and vitamins, it's an easy spaghetti squash recipe bursting with Mediterranean flavor, making it a quick vegetarian spaghetti squash dish that's perfect for any health-conscious meal.
Ingredients
- 1 medium spaghetti squash (about 3 lbs.), halved lengthwise and seeded
- 4 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon ground pepper
- 4 cups chopped baby spinach, divided
- 3 tablespoons chopped fresh basil, divided, plus more for garnish
- 2 tablespoons minced garlic, divided
- 1 teaspoon chopped fresh oregano, divided
- 1 4-ounce block feta cheese in brine, drained and halved lengthwise
- 1/3 cup water
- 1/4 teaspoon salt
- 1 tablespoon balsamic glaze
Instructions
- Preheat your oven to 400°F and position a rack in the center. Line a large baking sheet with parchment paper or foil for easy cleanup.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side up on the prepared baking sheet. Drizzle each with 1 tablespoon of olive oil and season with crushed red pepper and black pepper.
- Fill each cavity with 2 cups of chopped spinach, 1 1/2 tablespoons of fresh basil, 1 tablespoon of minced garlic, and 1/2 teaspoon of oregano. Top each half with a slice of feta cheese and drizzle with 1 1/2 teaspoons of olive oil.
- Bake for 45 minutes, or until the squash flesh is tender and the feta is lightly golden. You should be able to easily pierce the squash with a fork.
- Remove from the oven and carefully use a fork to scrape the squash strands. Combine the scraped squash, baked feta, and spinach mixture in a large bowl. Add water, the remaining olive oil, and a pinch of salt, stirring to bring everything together.
- Spoon the mixture back into the squash shells, then cut each half in half widthwise to create four servings. Drizzle with balsamic glaze and garnish with fresh basil before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the oven to avoid sogginess.