Description
Spaghetti Squash Nests with Feta, Tomatoes & Balsamic Drizzle is a delicious and colorful roasted dish featuring tender spaghetti squash rounds filled with juicy cherry tomatoes, creamy feta cheese, and aromatic herbs. Finished with a tangy balsamic glaze and fresh basil, this recipe makes a perfect light meal or side dish showcasing vibrant Mediterranean flavors.
Ingredients
Spaghetti Squash Nests
- 1 large spaghetti squash (about 3 pounds)
- 4 tablespoons extra-virgin olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper
- 2 tablespoons minced garlic
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
Filling & Toppings
- 3 cups cherry tomatoes
- 4 ounces feta cheese, cut into ½-inch cubes
- 3 tablespoons thinly sliced fresh basil
- ½ teaspoon grated lemon zest
- 2 tablespoons balsamic glaze
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash into even rounds about 1 inch thick to form “nests.” Carefully scoop out and discard the seeds from each round.
- Season the Squash: Arrange the squash rounds on a baking sheet in a single layer. Brush or drizzle each round generously with extra-virgin olive oil. Then evenly sprinkle with dried oregano, crushed red pepper, minced garlic, ground black pepper, and salt for a flavorful base.
- Fill the Nests: In the hollow center of each squash round, place a generous amount of cherry tomatoes and uniformly distribute the cubes of feta cheese.
- Roast the Nests: Place the baking sheet in the preheated oven and roast the nests for about 30-35 minutes or until the spaghetti squash is tender, the cherry tomatoes have burst open, and the feta cheese is lightly golden and slightly browned.
- Garnish and Serve: Remove the squash nests from the oven. While still warm, sprinkle the fresh basil slices and grated lemon zest over each nest. Drizzle the tops generously with balsamic glaze before serving.
Notes
- You can substitute fresh oregano for dried if preferred—use about 1 tablespoon fresh minced oregano.
- To make balsamic glaze at home, simmer balsamic vinegar until it reduces by half and thickens slightly.
- Use a serrated knife to safely cut the spaghetti squash into rounds.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently.
- If cherry tomatoes are out of season, grape tomatoes or diced Roma tomatoes can be used.
