Description
A comforting and healthy dish combining roasted spaghetti squash with spinach, tomatoes, and feta.
Ingredients
Scale
- 1 spaghetti squash, halved and seeded
- 1 cup cherry tomatoes, halved
- 1 cup spinach, roughly chopped
- 1/2 cup cottage cheese
- 1/4 cup pesto
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/2 cup feta cheese, crumbled
- Olive oil for drizzling
Instructions
- Begin by carefully halving the spaghetti squash. Scoop out the seeds and brush with olive oil, seasoning with salt and pepper. Roast cut-side down for 20 minutes.
- While roasting, in a blender, combine cottage cheese, pesto, lemon juice, salt, and pepper. Blend until creamy.
- In a bowl, combine cherry tomatoes and spinach, drizzle with olive oil, and mix in half the feta.
- Once squash is roasted, shred it and combine with the cottage cheese mixture. Place in a baking dish and top with tomato-spinach mixture and remaining feta.
- Bake for 18-20 minutes until heated through and bubbly.
Notes
This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 500 kcal
- Sodium: Variable
- Protein: 30 g