Baked Spinach & Feta Spaghetti Squash
Feta cheese and spinach come together in this comforting baked spaghetti squash recipe.
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- Prep time
- 18 min
- Cook time
- 42 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Position oven rack in middle; preheat to 400°F. Line a large rimmed baking sheet with parchment paper or foil.
- 2
Place squash halves cut-sides up on the prepared baking sheet. Drizzle with 1 tablespoon oil; sprinkle with crushed red pepper and black pepper. Place 2 cups spinach, 1 1/2 tablespoons basil, 1 tablespoon garlic and 1/2 teaspoon oregano in each squash half; top each with a feta piece. Drizzle each with 1 1/2 teaspoons oil. Bake until the squash flesh is tender and the feta is lightly browned, about 45 minutes.
- 3
Using a fork and tongs, scrape the feta-spinach mixture and the long strands of squash flesh into a large bowl. Add water, salt and the remaining 2 tablespoons oil; stir to combine. Return the mixture to the squash shells; cut each in half widthwise. Transfer each piece to a plate; drizzle with balsamic glaze. Garnish with basil, if desired. Additional reporting by Carrie Myers, M.S. and Linda Frahm