SPAGHETTI SQUASH WITH TOMATO & FETA
RECIPE TYPE
Pasta
SERVES
4 (as a main) or 8 (as a side)
Prep: 15 min
Cook: 55 min
Ingredients
2 medium spaghetti squash (about 900 g each)
3/4 tsp each salt and pepper, divided
1 pkg (200 g) Longo’s feta, drained
2 cups chopped ripe Ontario field tomatoes
2 tbsp Longo’s Mediterranean extra virgin olive oil
2 large cloves garlic, grated
2 tsp Longo’s Essentials dried oregano leaves
1/2 tsp Longo’s Curato crushed hot chili spread
Chopped Longo’s Kalamata olives and fresh parsley (optional)
Directions
Pierce the squash with sharp knife in several places; microwave for 7 to 10 minutes on High. Cool slightly and cut in half. Scrape out and discard the seeds. Season squash with 1/2 tsp salt and pepper.
Arrange squash on baking sheet lined with parchment paper. Cut feta into 4 pieces; roughly crumble 1 portion of feta in each squash half.
Toss tomatoes with olive oil, garlic, oregano, chili spread and remaining 1/4 each salt and pepper; spoon over feta.
Bake squash in preheated 400F oven for 45 minutes or until tender. Use a fork to pull squash into strands and stir with the cheese and tomato mixture. Garnish with olives and parsley, if using.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 9g | Fibre 5g |
Fat 24g | Sugar 8g |
Carbs 20g | Sodium 890mg |
