This stuffed spaghetti squash dish with tomatoes, bell peppers, and feta cheese is perfect for a light and tasty vegetarian dinner. The crispy bread crumbs on top are delicious and add some crunch.
Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 2
Ingredients
- 1 spaghetti squash, halved and seeded
- 2 tablespoons olive oil, divided, or more as needed
- 1 clove garlic, diced, or more to taste
- 1 large red bell pepper, chopped
- 2 medium tomatoes, chopped
- 1 teaspoon dried basil
- ¾ cup feta or soft goat cheese, crumbled
- salt and freshly ground black pepper to taste
- 3 tablespoons dry bread crumbs, or to taste
- 3 tablespoons butter, or to taste, cut into small cubes
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.
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Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.
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Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.
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Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, crumbled cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with bread crumbs and butter cubes.
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Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.
