Description
A comforting and flavorful spaghetti squash dish featuring roasted squash, creamy feta, and earthy mushrooms.
Ingredients
Scale
- 1 medium spaghetti squash
- 200 grams feta cheese
- 150 grams mushrooms, sliced
- 1 garlic clove, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs of choice (such as thyme or basil)
Instructions
- Preheat your oven to 400°F (200°C).
- Half the spaghetti squash lengthwise and scoop out the seeds.
- Brush the inside with olive oil, and sprinkle with salt and pepper.
- Place the halves cut-side down on a baking sheet.
- Roast for 30-40 minutes until tender and the edges start to caramelize.
- Sauté mushrooms in a skillet with olive oil and garlic until golden-brown.
- Flake the roasted spaghetti squash into strands using a fork.
- Mix squash strands with sautéed mushrooms, crumbled feta, and fresh herbs.
Notes
For a creamier texture, substitute feta with goat cheese. Avoid overbaking the spaghetti squash to retain its texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
Keywords: spaghetti squash, baked feta, vegetarian recipe, healthy dinner