tomato and feta stuffed spaghetti squash rings
see it in action…
tomato and feta stuffed spaghetti squash rings
4
Ingredients
- 1 medium spaghetti squash (~ 2 1/2 pounds)
- 3 tablespoons extra-virgin olive oil, divided
- 1 3/4 teaspoons kosher salt
- freshly ground black pepper
- 2 pints cherry tomatoes
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon crushed red pepper flakes
- 1 (8-ounce) block feta, cut into four slabs
- handful of fresh basil leaves, chopped
Instructions
- Heat the oven to 450°F with racks in upper and lower thirds. Trim ends off the squash and slice crosswise into four even rings (1 1/2 to 2 inches each); remove the seeds. OPTIONAL: to make it easier to slice, poke several holes in the squash with a fork and microwave 3-4 minutes before slicing.
- Brush both sides lightly with 1 tablespoon of the oil and season all over with 3/4 teaspoon salt and several grinds black pepper. Arrange on a baking sheet (feel free to add any other veggies you want to roast for a side dish); set aside.
- Add tomatoes and garlic to a broiler-safe braiser, high-sided skillet, or 9-inch baking dish. Drizzle with 1 tablespoon of the oil and season with red pepper flakes, several grinds black pepper, and remaining 1 teaspoon salt. Toss to coat. Nestle feta into pan and drizzle with remaining 1 tablespoon oil.
- Place squash on the lower rack and tomatoes on the upper rack. Roast, flipping squash halfway through, until the squash flakes easily with a fork but is still al dente and tomatoes are beginning to split, 20 to 25 minutes.
- Increase the oven to broil. Scrape a few strands of squash into the center of each ring to create a nest (you may not need to do this for the end pieces). Divide tomatoes and feta between rings. Broil until the tomatoes are starting to blister and the cheese is browned in spots, 2 to 4 minutes. Top with basil.
Inspired by Alexandra Cooks.
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