Healthy Vegetable Recipes Healthy Squash Recipes Healthy Winter Squash Recipes Healthy Spaghetti Squash Recipes Spaghetti Squash Nests with Feta, Tomatoes & Balsamic Drizzle 5.0 (3) 3 Reviews Nests of tender spaghetti squash with notes of garlic and herbs are filled with perfectly roasted tomatoes and golden-browned feta. Balsamic glaze adds extra acidity and sweetness to every bite. A very sharp chef’s knife is the best way to cut the spaghetti squash into even rounds. If the squash has a particularly tough skin, pierce it with a fork in 4 or 5 different places and microwave for 3 to 4 minutes to soften it for slicing. By Amanda Stanfield Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. EatingWell's Editorial Guidelines Published on August 14, 2024 Tested by Amanda Holstein Tested by Amanda Holstein Amanda Holstein fell in love with baking at the age of 6, and has continued to grow her passion through culinary school and working in bakeries. For more than 10 years, she worked at multiple well-known restaurants and bakeries in the Orlando, Florida, area, preparing delicious scratch-made desserts and assisting with dinner events, before becoming a test kitchen assistant at Dotdash Meredith. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Active Time: 15 mins Total Time: 50 mins Servings: 4 Nutrition Profile: Sesame-Free Diabetes-Friendly Nut-Free Soy-Free Vegetarian Egg-Free Gluten-Free Gut Healthy Mediterranean Diet Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Josh Hoggle Cook Mode (Keep screen awake) Ingredients 1 large spaghetti squash (about 3 pounds) 4 tablespoons extra-virgin olive oil 2 tablespoons minced garlic ½ teaspoon dried oregano ½ teaspoon grated lemon zest ¼ teaspoon ground pepper ¼ teaspoon crushed red pepper 3 cups cherry tomatoes 4 ounces feta cheese, cut into ½-inch cubes ⅛ teaspoon salt 2 tablespoons balsamic glaze 2 tablespoons thinly sliced fresh basil Directions Preheat oven to 425°F. Trim ends from spaghetti squash; cut the squash crosswise into 4 equal rounds, about 1½ inches thick. Scoop out and discard seeds. Place the squash rounds on a large rimmed baking sheet. Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Josh Hoggle Whisk 4 tablespoons oil, 2 tablespoons garlic, ½ teaspoon each oregano and lemon zest and ¼ teaspoon each black pepper and crushed red pepper together in a medium bowl until combined. Drizzle the squash rounds with 2 tablespoons of the mixture. Add 3 cups tomatoes and 4 ounces feta cubes to the bowl with the remaining 2 tablespoons oil mixture; gently toss until well coated. Spread the tomato-feta mixture in an even layer around the squash. Roast until the squash is fork-tender and the tomatoes are wrinkled, 35 to 40 minutes. Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Josh Hoggle Using a fork, shred the center of each squash round into long strands, creating a nest with about a ¼-inch border. Divide the roasted tomato-feta mixture among the squash nests (about ¼ cup each). Sprinkle the nests with ⅛ teaspoon salt; drizzle with 2 tablespoons balsamic glaze (1½ teaspoons each) and sprinkle with 2 tablespoons basil. Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Josh Hoggle Nutrition Information Serving Size: 1 squash roundCalories 306, Fat 19g, Saturated Fat 5g, Cholesterol 10mg, Carbohydrates 30g, Total Sugars 15g, Added Sugars 2g, Protein 8g, Fiber 6g, Sodium 483mg, Potassium 610mg EatingWell.com, August 2024 Rate It Print