This Baked Spaghetti Squash with Tomatoes and Feta easily doubles as a light vegetarian main or a side to a pot roast or chicken dinner. It comes together in no time and it’s a great way to make winter tomatoes go from blah to awesome.
My baby had a birthday this week and by baby I mean my newly 8-year old! As cliche as it sounds, I really can’t believe how quickly the time has gone. I remember him being born like it was yesterday. We had such a fun time celebrating with his friends after school and because he doesn’t like cake (yeah, I know….) I made him one giant rice krispie cake and it was kinda awesome. And by kinda awesome I really mean totally awesome! I think I’ll do a tutorial for you guys and share the recipe sooner rather than later.
While one celebrates being 8, the other has been home sick all week. He got rundown after a super fun weekend that involved candy, friends, little sleep, and a lot of independence. Pretty much he lived his best life. Or so he told me. Needless to say that after the birthday celebrations, it’s been a pretty quiet week around here. I’m not feeling 100% either so we’ve been taking it easy with lots of reading, naps, and Netflix.
I’m so glad I prepped on Sunday for the week because I’ve been SO unmotivated to cook. I’ve been living off leftovers. I did make an awesome Thai veggie soup last night- extra spicy- to kill off whatever cold virus is trying to get me down. I’m determined to stay healthy and not get sick! Fingers crossed! Other than the soup, I haven’t cooked at all this week. Today is my last day off since I’m catering for 20 on Sunday. Prep starts tomorrow. This afternoon if I can get my shiz together.
I know so many that are on a New Years health kick so I thought I’d share this baked spaghetti squash I made back in November. It’s vegetarian, gluten free, a great way to give blah winter tomatoes a face lift, and I love spaghetti squash since it takes on any flavors you put with it! I work out a ton so am always looking to get healthy carbs into my diet. It does take almost an hour to roast the spaghetti squash but after that the recipe comes together in minutes. You’d be amazed at how much the tomatoes taste after they’ve been sautéed with butter and garlic- ha! The only way to go in the winter months.
Have a great weekend, everyone, and stay healthy! Thanks for reading. xo, Kelley
A light main dish or vegetarian side.
- 1 medium spaghetti squash
- 3 tablespoons olive oil, divided
- 2 tablespoons butter
- 1/4 cup minced shallots
- 10 roma tomatoes, cored and diced
- 1 large garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/4 cup crumbled feta cheese
- salt and pepper
- Preheat oven to 450F degrees.
- Line a baking sheet with foil.
- Lightly butter a 8x8 baking pan; set aside.
- Cut spaghetti squash in half length wise and remove seeds. Place spaghetti squash cut side up on baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle generously with kosher salt and pepper. Roast in preheated oven for 40-50 minutes until squash is cooked and tender.
- While squash roasts, add the other 2 tablespoons of olive oil and butter to a large sauté pan over medium heat. When butter is melted, add shallots. Sauté for 3-4 minutes until soft. Add diced tomatoes and sauté for 5-6 minutes more just until tomatoes are soft and starting to break down. Add garlic, oregano, and a healthy pinch of salt and pepper. Cook for one minute and then remove from heat.
- When squash is done, scraped the spaghetti squash into a prepared 8x8 baking pan. Add the tomato mixture over the top. Top with crumbled feta. Place back onto the oven for 5 minutes until feta is brown and melty. Remove from oven and devour!