spaghetti squash mania

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144K views · 14K reactions | creamy tomato & feta spaghetti squash “pasta!” recipe below! this recipe is from last year’s “squash week” — should we do that again?! — and it’s a spin on baked feta pasta inspired by @grilledcheesesocial, @alexandracooks and @sipbitego! I added orange bell peppers, shallots, and parsley to the tomatoes and feta, and I actually love the pairing of the spaghetti squash in this dish because the moisture from the squash makes such a creamy sauce with the feta! It’s not watery all after baking like it sometimes is with regular tomato sauce RECIPE (serves 2) 1 medium/large spaghetti squash 24 oz cherry/grape tomatoes (about 4 cups) 1 large shallot, finely chopped 1 medium orange bell pepper, chopped 4 large cloves garlic, thinly sliced Olive oil Salt & pepper Block of feta (about 6 oz) 2 tbsp roughly chopped parsley (can also use basil) Optional: grated Parmesan cheese Preheat oven to 400 F. Cut spaghetti squash in half crosswise, and scoop out the seeds and pulp. Place face down on a parchment paper line baking sheet. In a separate large baking dish, add tomatoes, bell peppers, shallots, and garlic. Drizzle on some olive oil, and season with salt and pepper. Mix together, and then make some space for your feta and nestle it between the tomato mixture. Transfer both the spaghetti squash and the tomato and feta mixture to the oven. Bake for 45-55 minutes or until tomatoes are soft and have begun to burst and spaghetti squash is soft and flesh is easily pulled out. Let your spaghetti squash cool slightly before flipping it over and scooping out the squash noodles. Mix the feta into the tomatoes to form a creamy sauce. Remove the flesh of the squash (aka the noodles), and add them to the baking dish with the tomato feta sauce. Mix together until squash is evenly coated, and then mix in the parsley. Serve warm, and top with freshly grated Parmesan, if desired. | Carina Wolff

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