TOMATO FETA BAKED SPAGHETTI SQUASH
A low-carb spin to the viral TikTok Feta Tomato Pasta; and it's so good. This Baked Spaghetti Squash Recipe will be your new weeknight go-to!
Provided by Jordan
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 F. Poke holes in spaghetti squash with a knife and microwave for 5 minutes, then slice in half horizontally (the short way) and remove the seeds. Place the spaghetti squash, cut side down on a rimmed baking sheet with 2 tablespoons of water. Roast spaghetti squash on top rack for 20-30 minutes or until strands are just cooked enough to pull from the shell.
- While the squash is roasting, place the feta cheese in the middle of an 8X12 baking dish. Arrange the tomatoes, mushrooms and garlic around the cheese. Drizzle with olive oil and season with red pepper flakes, black pepper, and half the fresh basil. Place the baking dish on the bottom rack of the oven and roast for 20-30 minutes, or until the tomatoes are bursting and the feta is golden on top. Add the remaining basil and mix.
- When the squash is finished, pull the strands with a fork and place them in the baking dish with the feta cheese and vegetables. Mix until fully combined. Add a squeeze of lemon juice and garnish with more fresh basil if you like.
Nutrition Facts : Calories 288 kcal, Carbohydrate 26 g, Protein 12 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 50 mg, Sodium 684 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
SUMMER SQUASH AND TOMATO SIDE DISH WITH FETA
"You can enjoy this dish while the squash is still warm, but it also tastes great cold," says Rani Long of Cold Spring, New York. You'll love how it captures the fresh flavors and bright colors of summer.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring 1/2 in. of water to a boil. Add the squash; cover and boil for 3-4 minutes or until tender. Drain., In a large bowl, combine the lemon juice, oil, dill, garlic, mustard, sugar, salt and pepper. Gently stir in squash and cheese. Transfer to a serving platter. Combine tomato and onion; spoon over squash mixture. Serve immediately.
Nutrition Facts : Calories 140 calories, Fat 9g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 467mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.
SPAGHETTI SQUASH WITH FETA
Steps:
- Put 2 halved, seeded spaghetti squash in a microwave-safe bowl; add 1/4 cup water, cover and microwave 16 minutes. Let cool slightly, then scrape into strands with a fork. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 2 tablespoons tomato paste, 1/2 teaspoon dried oregano and a pinch each of cinnamon and sugar; cook, stirring, 2 minutes. Add 1/2 cup water and bring to a simmer; season with salt. Add the squash and toss. Top with feta.
BAKED BUTTERNUT SQUASH WITH TOMATOES AND PINE NUTS
Categories Tomato Side Bake Thanksgiving Vegetarian Feta Pine Nut Butternut Squash Fall Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Cut off and peel neck of squash, then cut neck crosswise into 1/2-inch-thick rounds (reserve round portion for another use). Season both sides of slices with salt and pepper. Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook squash, in batches if necessary, until browned, 3 to 4 minutes per side. Add water to skillet and cook squash, covered, over moderately low heat until tender, about 5 minutes. Gently transfer squash with a spatula to a 2-quart gratin or other shallow baking dish, overlapping slices if necessary, then pour any juices from pan over squash.
- Cook onions and garlic in remaining 2 tablespoons oil in skillet over moderate heat, stirring frequently, until soft, about 8 minutes. Stir in tomatoes with juice, oregano, allspice, and salt and pepper to taste and simmer 3 minutes.
- Cover squash with tomato mixture and crumble feta on top, then sprinkle with nuts.
- Bake gratin until heated through and cheese is softened, about 10 minutes.
- Serve gratin drizzled with oil.
YELLOW SQUASH , EGGPLANT AND FETA CASSEROLE
This quick and easy side or main one dish meal is a no baking in the oven so this is great for those Hot Summer days! Marinated & Grilled gives the Squash and Eggplant a one level of flavor, then layered with feta cheese topped with your favorite tomato sauce giving it more levels of flavors. Heat through in a micorwave oven and walla!
Provided by Rita1652
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Slice lenghtwise the squash and eggplant into 8 slices each.
- In a large storage bag place oil, lemon, garlic, herbs, pepper, squash and eggplant. Marinate for 1 hour in refrigerator.
- Grill over hot coals for 5 minutes turning half way through.
- Layer grilled squash, eggplant and cheese in a glass 8x8 dish top with sauce and microwave for 3 minutes.
- Enjoy!
Nutrition Facts : Calories 273.2, Fat 20.6, SaturatedFat 6.5, Cholesterol 26.8, Sodium 668.2, Carbohydrate 18.6, Fiber 7, Sugar 8.8, Protein 7.7
SPAGHETTI SQUASH I
The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors.
Provided by Bob Cody
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
- Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
- Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 12.8 g, Cholesterol 16.7 mg, Fat 9.8 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 268.8 mg, Sugar 2.7 g
SHEET-PAN ROASTED SQUASH AND FETA SALAD
Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that's equal parts warm and cold, soft and crunchy, and sweet and savory.
Provided by Anna Stockwell
Categories Squash Bread Feta Vinegar Honey Thyme Sheet Pan Sheet-Pan Dinner Radicchio Escarole Dinner One-Pot Meal Fall Quick & Easy
Yield 4 servings
Number Of Ingredients 11
Steps:
- Arrange a rack in top third of oven; preheat to 400°F. Toss squash, black pepper, 2 Tbsp. oil, and 1 tsp. salt on an 18x13" rimmed baking sheet and arrange in an even layer. Roast until squash is beginning to brown on one side, 10-15 minutes. Turn squash, then arrange bread and feta over. Roast until bread is lightly toasted and feta is soft and warmed through, 8-10 minutes.
- Whisk vinegar, honey, thyme, and remaining 6 Tbsp. oil and 1/2 tsp. salt in a large bowl until well combined. Add radicchio and hot squash mixture and toss to combine.
- Transfer to a platter and sprinkle with Aleppo pepper (if using).
ACORN SQUASH FETA CASSEROLE
I get loads of compliments on this out-of-the-ordinary casserole whenever I serve it. The recipe marries squash and feta cheese with onion, garlic, bell peppers and a sprinkling of sunflower kernels. Leftovers are delicious hot or cold! -Deborah Vliet, Holland, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 2h
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in a greased 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 35-40 minutes. Drain water from pan; turn squash cut side up. Bake 10 minutes longer or until squash is tender; cool slightly. Carefully scoop out squash; place in a large bowl and mash. Set aside., In a large skillet, saute onion and garlic in butter until tender. Add peppers; saute until crisp-tender. In a large bowl, whisk eggs and yogurt until blended. Stir in the squash, onion mixture, feta cheese, salt, pepper and cayenne if desired. , Transfer to a greased 11x7-in. baking dish. Sprinkle with sunflower kernels. Cover and bake at 375° for 25 minutes. Uncover; bake 25-30 minutes longer or until a thermometer reads 160°.
Nutrition Facts : Calories 184 calories, Fat 11g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 606mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
SPAGHETTI SQUASH WITH FETA
Make and share this Spaghetti Squash With Feta recipe from Food.com.
Provided by Cheri Lee
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In partially covered microwave safe dish, place squash cut side down and cook 8 minute in microwave.
- Cool slightly.
- Using fork, remove strands.
- In skillet coated with olive oil-flavored cooking spray, cook fennel and leek for 3 minutes, stirring occasionally.
- Add chopped tomato and seasoning; cook 1 minute more.
- Remove from heat; add feta cheese.
- Spoon over squash.
Nutrition Facts : Calories 78.8, Fat 3.8, SaturatedFat 2.4, Cholesterol 13.4, Sodium 190, Carbohydrate 9.4, Fiber 0.9, Sugar 1.9, Protein 3.2
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