Ingredients:
1 large spaghetti squash (about 4 pounds)
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon sea salt, divided
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons balsamic or red wine vinegar
1 (10-ounce) container cherry tomatoes
2 large garlic cloves, extra-thinly sliced
Pinch of hot pepper flakes
1 (8-ounce) block feta cheese, halved or quartered lengthwise
1/4 teaspoon coarsely cracked black pepper (optional)
2 tablespoons pine nuts, pan-toasted (optional)
1 handful small fresh basil leaves
Instructions:
1. Preheat the oven to 400°F. Using a sharp chef’s knife, cut the spaghetti squash in
half lengthwise and scoop out the seeds. (Hint: Reserve the seeds for toasting for
other use, if you like.)
2. Brush the cut squash surfaces and cavities with 1 tablespoon of olive oil, sprinkle
with 1/2 teaspoon of salt and the ground black pepper. Place cut side down on a
silicone mat- or parchment paper-lined baking sheet. Roast 25 minutes (it will
only be partially cooked).
3. Meanwhile, in a medium mixing bowl, whisk together the vinegar, remaining 2
tablespoons olive oil, remaining 1/4 teaspoon salt, and the hot pepper flakes. Add
the cherry tomatoes and garlic and stir to coat.
4. Flip over the spaghetti squash halves, fill the squash cavities with the feta and top
with the tomato-garlic mixture (with all vinaigrette from bowl), and continue
roasting until the squash is fork tender and tomatoes are bursting, about 35
minutes more.
5. Using a fork stir/scrape up the spaghetti-like squash strands with the feta and
tomato mixture. Sprinkle with the cracked black pepper and pine nuts, if using.
Top with the basil and serve.