Baked Feta Spaghetti Squash (Low Carb Recipe)
Indulge in a flavorful low-carb delight with Baked Feta Spaghetti Squash, a harmonious fusion of tender spaghetti squash and creamy baked feta. This Mediterranean-inspired dish is a visual and culinary masterpiece that's sure to satisfy your taste buds.
Servings: 4 servings
Calories: 224kcal
Ingredients
- 1 medium-sized spaghetti squash
- 1 block of feta cheese approximately 8 oz
- 2-3 cloves of garlic minced
- ¼ cup extra virgin olive oil
- 1 pint of cherry tomatoes
- Fresh basil leaves for garnish
- Salt and black pepper to taste
- Red pepper flakes optional, for a bit of heat
Instructions
- Preheat your oven to 375 degrees F and line baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise with a sharp knife. Scoop out the seeds and discard them. Drizzle the insides of the squash with a bit of olive oil and season with salt and black pepper.
- Place the spaghetti squash halves squash cut side up, on the prepared baking sheet. Add half the feta block to each side, garlic cloves, cherry tomatoes, and more salt and pepper. Roast in the preheated oven for about 55-60 minutes, or until the squash is tender and easily shreds into spaghetti-like strands with a fork.
- When the spaghetti squash is ready, remove it from the oven and use a fork to scrape spaghetti squash strands. Stir gently to combine the melty feta cheese.
- If you like a bit of heat, sprinkle red pepper flakes over the top.
- Before serving, garnish with a handful basil leaves and balsamic glaze for a burst of color and flavor.
- Enjoy your Baked Feta Spaghetti Squash warm, straight from the oven!
Nutrition
Serving: 1g | Calories: 224kcal | Carbohydrates: 21g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Cholesterol: 6mg | Sodium: 262mg | Fiber: 5g | Sugar: 8g