Spaghetti Squash With Feta Recipes

TOMATO FETA BAKED SPAGHETTI SQUASH

Steps:

• Preheat oven to 375 F. Poke holes in spaghetti squash with a knife and microwave for 5 minutes, then slice in half horizontally (the short way) and remove the seeds. Place the spaghetti squash, cut side down on a rimmed baking sheet with 2 tablespoons of water. Roast spaghetti squash on top rack for 20-30 minutes or until strands are just cooked enough to pull from the shell.
• While the squash is roasting, place the feta cheese in the middle of an 8X12 baking dish. Arrange the tomatoes, mushrooms and garlic around the cheese. Drizzle with olive oil and season with red pepper flakes, black pepper, and half the fresh basil. Place the baking dish on the bottom rack of the oven and roast for 20-30 minutes, or until the tomatoes are bursting and the feta is golden on top. Add the remaining basil and mix.
• When the squash is finished, pull the strands with a fork and place them in the baking dish with the feta cheese and vegetables. Mix until fully combined. Add a squeeze of lemon juice and garnish with more fresh basil if you like.

SPAGHETTI SQUASH WITH FETA

Steps:

• Put 2 halved, seeded spaghetti squash in a microwave-safe bowl; add 1/4 cup water, cover and microwave 16 minutes. Let cool slightly, then scrape into strands with a fork. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 2 tablespoons tomato paste, 1/2 teaspoon dried oregano and a pinch each of cinnamon and sugar; cook, stirring, 2 minutes. Add 1/2 cup water and bring to a simmer; season with salt. Add the squash and toss. Top with feta.

SPAGHETTI SQUASH I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
• Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
• Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

SPAGHETTI SQUASH WITH FETA

Steps:

• In partially covered microwave safe dish, place squash cut side down and cook 8 minute in microwave.
• Cool slightly.
• Using fork, remove strands.
• In skillet coated with olive oil-flavored cooking spray, cook fennel and leek for 3 minutes, stirring occasionally.
• Add chopped tomato and seasoning; cook 1 minute more.
• Remove from heat; add feta cheese.
• Spoon over squash.

SPICY SHRIMP, SPAGHETTI SQUASH AND FETA

Steps:

• Heat olive oil and butter on medium heat and add garlic until soft.
• Add wine, red pepper flakes, juice of lemon, salt to taste and simmer until bubbly.
• Add shrimp and basil. Cook until shrimp is almost pink, about 3-4 minutes.
• Add chopped tomatoes and simmer until tomatoes are warm
• remove from heat and spoon over spaghetti squash and sprinkle generously with feta cheese.