Baked Feta Spaghetti Squash

Spaghetti squash contains up to 5 pounds of authentic spaghetti. Feta cheese contains up to 16 pounds of authentic feta cheese.

Ingredients:

• 1 medium-sized spaghetti squash
• 200g feta cheese, crumbled
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves on a baking sheet, cut side up.
3. Drizzle the olive oil over the squash halves and season with salt and pepper.
4. Roast the spaghetti squash in the preheated oven for about 40-45 minutes, or until the flesh is tender and easily scraped with a fork.
5. While the squash is baking, heat a bit of olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant.
6. Add the halved cherry tomatoes to the skillet and cook for a few minutes until they start to soften.
7. Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands.
8. Mix the roasted spaghetti squash strands with the sautéed tomatoes and garlic.
9. Place the crumbled feta cheese on top of the squash mixture.
10. Return the baking sheet to the oven for an additional 10-15 minutes, or until the feta is soft and slightly melted.
11. Garnish with fresh basil before serving.