SPAGHETTI SQUASH WITH THE VIRAL TOMATO FETA? YES, PLEASE!

Remember that viral tomato and feta pasta? I found a recipe that combines that concept with spaghetti squash and cannot recommend it enough!

I got the idea from Alexandra Cooks and it was amazing. The first part, that I didn’t buy into right away, was cutting the squash across instead of lengthwise, like I have always done. This makes longer strands and worked like a charm. We also didn’t have any red pepper flakes, so didn’t use those.

Feta Tomato Spaghetti Squash

Cut squash in half, crosswise as mentioned, add salt and pepper, roast cut side down for 45 minutes at 350 degrees. Let sit 10 minutes before you scoop out the goodness.

While that’s cooking, combine tomato/feta mix in another pan:
Plop 1 lb tomatoes, 7 oz feta, sliced shallot, 2 tbs olive oil, 4 cloves of garlic, with salt and pepper, in a pan and cook for 25 min at 400 degrees. Stir in fresh basil after removing from oven, then mix with the squash, top with shredded parmesan, and go to town!

We had a large squash so it took a bit longer to roast, so I cranked up the temp to 400 and put the tomato party in to join for the last 15, then let the feta mix finish while the squash cooled.

With the tomatoes and basil, it’s red and green, and if you use Christmas Dishes, that makes it a holiday meal, right?

Here’s the original recipe: