Ingredients:

  • 1 medium spaghetti squash (about 2-3 pounds / 900g - 1.4kg)
  • 2 tablespoons olive oil, divided (30ml)
  • Salt and freshly ground black pepper, to taste
  • 1 pint (2 cups / 475ml) cherry or grape tomatoes, halved
  • 3 cloves garlic, minced
  • ½ teaspoon dried oregano (or Italian seasoning)
  • ½ teaspoon crushed red pepper flakes (optional)
  • 4 ounces (115g) feta cheese, crumbled or a small block
  • Fresh basil or parsley, chopped (optional)
  • Lemon juice, to taste (optional)
  • Balsamic glaze, to taste (optional)

Instructions:

  1. Preheat oven to 400°F (200°C / Gas Mark 6). Prepare the squash by carefully slicing it lengthwise and scooping out the seeds.
  2. Drizzle cut sides of squash with 1 tablespoon olive oil. Season generously with salt and pepper. Place cut-side down on a baking sheet. Roast for 35-40 minutes, or until flesh is easily shredded with a fork.
  3. While the squash roasts, prepare the tomato-feta mixture. In a small baking dish, toss halved tomatoes and minced garlic with remaining 1 tablespoon olive oil, oregano, and red pepper flakes (if using).
  4. Place the tomato dish in the oven approximately 20 minutes before the squash is done. Nestle the feta cheese in the center of the tomatoes. Continue roasting for 15-20 minutes, or until tomatoes are blistered and feta is softened and lightly golden.
  5. Remove spaghetti squash from the oven. Let cool slightly, then use a fork to shred the flesh into spaghetti strands.
  6. In a large bowl (or directly in the squash halves for a nice presentation), combine the shredded squash with the roasted tomato-feta mixture. Stir gently to coat.
  7. Garnish with fresh basil or parsley, a squeeze of lemon juice, or a drizzle of balsamic glaze (if desired). Serve warm as a main or side dish.