This seemed like an easy and possibly tasty recipe so I thought I'd give it a try. I didn't have fresh oregano and only had fresh Thai basil but I used it anyway as I think it has more punch. 👊 Here's what I used today:
- 1 spaghetti squash, halved lengthwise and seeded (mine was 4 lbs and cost $8 on sale! 🙄)
- Extra virgin olive oil, as needed
- Crushed red pepper flakes, to taste
- Fresh cracked pepper and kosher salt, to taste
- 1 (4-oz.) block feta cheese, halved
- 1 pint grape tomatoes
- Fresh basil, torn, plus more for garnish
- 2 cloves garlic, minced (I forgot this so used garlic powder when I had to pull it back out of the oven after it went in as I was too lazy to mince it now)
- Freeze dried Italian seasoning, to taste
- Balsamic glaze, for garnish
Preheat to 400°F. Line a large rimmed baking sheet with parchment paper.
Place squash halves, cut-sides up, on the prepared baking sheet. I tried my best to make each side even but cutting squash is difficult and one side was bigger than the other. Brush insides with olive oil. Sprinkle with crushed red pepper, salt & pepper, fresh basil and Italian seasoning.
Place 1 feta piece, 1/2 the tomatoes and garlic in each squash half. Drizzle each with more olive oil.
Bake until the squash flesh is tender and the tomatoes burst, about an hour (mine took 90 minutes).
Remove from oven. Using a fork, scrape the squash contents and the long strands of squash flesh until mixed well.
Drizzle in more olive oil; stir to combine. Transfer each squash half to a plate; drizzle evenly with balsamic glaze. Top with more torn basil and serve.
We enjoyed this. I didn't love it, but I was reminded that I should use spaghetti squash much much more than I do! If it had a good spaghetti sauce on it, I would have been really happy. If I made this dish again, I'd want really good tomatoes in season for it. Other than that everything else was fine though I'd use real garlic next time too.
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