Creamy Tomato Feta Spaghetti Squash
A delightful dish combining roasted spaghetti squash with a rich, creamy tomato sauce and feta cheese, perfect for a cozy dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 medium spaghetti squash
- 2 cups cherry tomatoes
- 1 cup crumbled feta cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil (optional) for garnish
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- Heat olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
- Toss in the cherry tomatoes and cook for about 5-7 minutes until they begin to soften and burst.
- Lower the heat and stir in the heavy cream and crumbled feta cheese. Cook for another 3-5 minutes, stirring until the cheese has melted and the sauce is creamy.
- Use a fork to scrape the strands of spaghetti squash into a large serving bowl. Pour the creamy tomato mixture over the squash and toss until well combined.
- Garnish with fresh basil if using, and serve warm.
Notes
For a thicker sauce, let it simmer longer. Customize with added proteins or vegetables.