My Favorite 5-Ingredient Dinner Couldn’t Be Easier

• If you’re finding it hard to cut the squashes in half, you can microwave them briefly to soften them up. With a sharp paring knife, make several slits in the skin of each spaghetti squash along the line where you will eventually cut the squash in half. Microwave for 4 to 5 minutes on high. (You must make slits in the squash before putting it in the microwave so that steam can escape.) Remove the squash from the microwave with a dish towel or oven mitt. Cut the softened squash in half lengthwise along the slits you made.
• The squashes can be made ahead, cooled, and kept as-is in their shells (without pulling apart the strands or mixing the sauce). Wrap them in plastic wrap and store in the refrigerator, then microwave to reheat.
• These stuffed squashes are delicious served with a kale salad and crusty bread, and/or drizzled with a thick balsamic vinegar glaze.

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Feta and Tomato-Stuffed Spaghetti Squash

Prep Time10 mins

Cook Time50 mins

Total Time60 mins

Servings4 servings

If you can only find large spaghetti squash, you can still make this recipe. Swap the two squashes for one large and bake for 1 hour to 1 hour and 15 minutes, tenting with foil after 45 minutes.

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Ingredients

• 2 small spaghetti squash (1 1/2 pounds each), halved lengthwise and seeded
• 3 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt, divided
• 1 (6-ounce) block feta cheese
• 12 ounces cherry tomatoes
• 2 cloves garlic, sliced thin

Method

1. Preheat the oven to 400°F with a rack in the center position. Line a large rimmed baking sheet with parchment paper or aluminum foil.
2. Prep the squash:Place the seeded squash halves on the prepared baking sheet, cut-sides up. Drizzle the cut sides evenly with 1 tablespoon of the oil and sprinkle evenly with the Italian seasoning, pepper, and 1/4 teaspoon of the salt.
3. Stuff the squash:Cut the feta block into 4 equal pieces and place 1 piece in the cavity of each squash. Divide the tomatoes and garlic evenly between the cavities. Drizzle with 1 tablespoon of the oil.
4. Bake:Bake until the squash flesh is tender and the tomatoes have burst, 50 to 55 minutes.
5. Scrape and serve:Remove the squash from the oven, drizzle with the remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt. Transfer each squash to a serving plate. To serve, using a fork, carefully scrape the strands of squash flesh away from the shells. Toss the strands with the tomatoes and feta, mashing the sauce to your desired consistency. The scraped and mixed squash can be refrigerated in an airtight container for up to 4 days.Did you love the recipe? Give us some stars and leave a comment below!