Saturday, December 6, 2014

Spaghetti Squash with Feta and Herbs

This was SO GOOD!!  It was delicious when it was hot, really good when it was reheated in a pan, and my mom said she liked it when it was cold, too!  So versatile!  I think I'll start making a spaghetti squash on Sundays and just throwing random ingredients in when I want something to eat.

Photo credit to my dad!

Spaghetti Squash with Feta and Herbs
from Recipe Runner

1 medium sized spaghetti squash
1 tsp extra virgin olive oil
1/4 tsp garlic powder
1/8 tsp black pepper
1/4 tsp salt
1 tbsp fresh flat leaf parsley
1 tbsp fresh basil
1 tbsp fresh oregano
1 tsp lemon zest
1/3 cup feta cheese, crumbled

Preheat the oven to 400F.  Line a baking sheet with foil and coat it in cooking spray.  Cut the spaghetti squash in half lengthwise.  Scoop out the seeds and discard.  Spray the inside with olive oil and sprinkle with salt and pepper.  Roast the squash on the middle rack of the oven for 35-40 minutes.  Remove the squash from the oven and let it cool long enough that you can handle it.  Using a fork, scoop out the flesh and place into a larger bowl.  Add the remaining ingredients to the squash and mix together.  Serve immediately.

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