{"id":1256,"date":"2025-03-31T18:40:37","date_gmt":"2025-03-31T10:40:37","guid":{"rendered":"https:\/\/artoz.xyz\/index.php\/2025\/03\/31\/feta-and-tomato-stuffed-spaghetti-squash-recipe-5-ingredients\/"},"modified":"2025-03-31T18:40:37","modified_gmt":"2025-03-31T10:40:37","slug":"feta-and-tomato-stuffed-spaghetti-squash-recipe-5-ingredients","status":"publish","type":"post","link":"https:\/\/artoz.xyz\/index.php\/2025\/03\/31\/feta-and-tomato-stuffed-spaghetti-squash-recipe-5-ingredients\/","title":{"rendered":"Feta and Tomato-Stuffed Spaghetti Squash Recipe (5 Ingredients)"},"content":{"rendered":"

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If you\u2019ve never tried spaghetti squash, it\u2019s time to give it a whirl (a twirl, rather?). In this super easy 5-ingredient recipe, the squash is both the cooking vessel and the base, making for a fun presentation with practically no cleanup. It\u2019s such an easy and impressive dinner, especially since the cooking is almost entirely hands-off.\n<\/p>\n

As spaghetti squash roasts, it transforms from a firm, uniform texture to silky, stringy strands that really do resemble spaghetti. Inspired by classic pasta flavors, this recipe creates a \u201cspaghetti sauce\u201d for the squash from tomatoes, garlic, and creamy feta cheese spiked with olive oil and flavorful Italian seasoning.\u00a0\n<\/p>\n

But the real magic trick? That sauce comes together inside<\/em> the squash as it roasts in the oven! After halving and seasoning the squash, all you have to do is toss whole cherry tomatoes, sliced garlic, a chunk of feta, and a drizzle of oil in each cavity and pop it all in the oven.\u00a0\n<\/p>\n

As everything roasts, the squash becomes tender, the tomatoes burst, and the feta becomes ultra-creamy, forming a luscious and decadent sauce. Each squash half is a perfect serving, and diners can watch the magic happen on their plates as they stir everything together.\n<\/p>\n

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Simply Recipes \/ Photo by Robby Lozano \/ Food Styling by Margaret Dickey \/ Prop Styling by Julia Bayless<\/p>\n

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Tips for Making This Stuffed Spaghetti Squash <\/span> <\/h2>\n
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  • If you\u2019re 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<\/strong> 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.<\/li>\n
  • 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.<\/li>\n
  • These stuffed squashes are delicious served with a kale salad and crusty bread, and\/or drizzled with a thick balsamic vinegar glaze.<\/li>\n<\/ul>\n
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    Simply Recipes \/ Photo by Robby Lozano \/ Food Styling by Margaret Dickey \/ Prop Styling by Julia Bayless<\/p>\n

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