Roasted Spaghetti Squash With Feta Tomato Sauce
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
I tried something new today. I made dinner at 9am. That’s right. I whipped up this Roasted Spaghetti Squash With Feta Tomato Sauce this morning so that all I have to do tonight is reheat it.
Since I am on maternity leave with my son, I figured that maybe I would try to get dinner ready to go while he’s sleeping in the morning, since we can’t go on our daily walk until he wakes up anyway.
Turns out Baby Ty did not want to sleep for very long. Hmmm, time to rethink things. Parenthood is teaching me a lot about flexibility.
I decided to have Ty practice sitting up in the little Fischer Price seat my sister got him. Turns out my son has a surprisingly strong neck. Perhaps it is actually able to hold up his head so well because his head is apparently smaller than his body respectively (his head circumference is in the 30th percentile, but his weight and length are in the 90th percentile).
No idea how this happened as I have a big head and my husband has a big head! Hopefully, Ty’s head will grow soon, so he looks proportional… Anyway, Ty was able to practice keeping his tiny head up while playing with some toys and watching me cook.
To make the spaghetti squash, slice the top off and then slice the squash in half. I recommend using quite a big knife to do this because it can be kind of difficult to cut the squash in half.
Next, use a spoon to scoop out all of the seeds and stringy stuff.
Line a baking dish with parchment paper and place the spaghetti squash face up on the tray. Drizzle them with olive oil and then season with salt, pepper, garlic powder, and thyme. Now flip the squashes over and place in the oven at 400 degrees. The squash takes about 30-40 minutes to cook.
Yes, I realize that is 40 minutes would mean I went over my 30-minute time limit! I recommend the following:
1) Use that 40 minutes to play with your child, do the dishes, fold the laundry…do something on your list so you are killing two birds with one stone
2) roast your spaghetti squash on your meal prep day (Sunday for me) so that this whole meal will actually only take you 10 minutes! Now that’s what I’m talking about.
This Feta Tomato Sauce is so delicious! I have run through different combinations, but this version BE DA BEST!!
It is so simple and quick to make. It also makes your whole house smell like Italy. So that’s pretty sweet. I love things very tangy, so the combination of feta and lemon does make for quite a tangy flavor.
If you are not into that, use less lemon and a little more olive oil. This should balance out the taste.
I’ve decided that making dinner in the morning is A-MAZING! Once Ty finally fell asleep a bit later, I was able to wash the dishes so that my kitchen was spick and span come dinner time.
I love the simplicity of this recipe, as well as how light of a dish it is. The feta and lemon add some flair and manage to shift your focus away from the fact that you are not eating real pasta, to the delicious flavors of the sauce. Mmmmm, yumm….now for the recipe!
More Yummy Dinner Recipes!
25-Minute Sheet-Pan Pesto Gnocchi
Creamy Roasted Red Pepper Rigatoni
Vegan Asparagus Broccoli Soup With White Beans
Easy Vegetarian Mexican Lasagna
DID YOU MAKE THIS RECIPE? LEAVE A COMMENT/RATING BELOW TO HELP OTHERS FIND IT, TOO!
If you tried this Roasted Spaghetti Squash With Feta Tomato Sauce or any other recipe on the blog, let me know how you liked it by leaving a comment/rating below! Thank you so much!
Be sure to follow along on Pinterest, Instagram, and Facebook for even more deliciousness!
Roasted Spaghetti Squash With Feta Tomato Sauce
Ingredients
- 1 spaghetti squash , halved and seeds removed
- 1 tablespoon olive oil
- Salt and pepper , to taste
Feta Tomato Sauce
- 1 tablespoon olive oil
- 4 ounces feta cheese
- 1 tablespoon tomato paste
- 1 lemon, juiced
- 1 leek , end removed and diced
- 1 clove garlic , minced
- Handful basil , chopped (or 1 teaspoon dried basil)
Instructions
- Preheat oven to 400 degrees. Prepare a baking sheet by lining it with parchment paper.
- Slice off top end of spaghetti squash and then cut squash in half. Scoop out the seeds.
- Place squash halves facing up on the baking sheet and drizzle with 1 tablespoon olive oil and season with salt and pepper.
- Turn squash halves face down and roast in the oven for 25 minutes (or until squash is soft when pierced with a fork).
- While squash is cooking, in a small pot, heat 1 tablespoon olive oil over medium-low heat.
- Add garlic and leeks and saute for 2-3 minutes.
- Add feta cheese and lemon juice, stirring continuously until feta is melted.
- Add tomato paste and chopped basil and continue stirring until combined.
- Set feta sauce aside until spaghetti squash is done.
- Once the squash is done, allow it to cool slightly, then carefully flip the squash over and plate them. Then, top each spaghetti squash half with Feta Tomato Sauce.