Spaghetti Squash with Feta and Saturday Sauce

Spaghetti Squash with Feta and Saturday Sauce

Servings

4

Cook Time

45 minutes

This healthy, two-ingredient spaghetti squash dish is a delightful twist on an Italian-American classic. Swapping traditional marinara for Saturday Sauce and using feta instead of parmesan, it offers a unique Middle Eastern flavor profile that is both delicious and satisfying.

Ingredients

  • 1 spaghetti squash

  • 16 oz. Saturday Sauce

Directions

  1. Preheat the oven to 375°F.

  2. Cut the squash in half lengthwise, scoop out the seeds, and brush the cut sides with olive oil.

  3. Place the squash cut side down on a baking sheet and roast for 30–45 minutes, or until fork-tender.

  4. Remove from the oven and allow the squash to cool slightly. Use a fork to scrape the strands, fluffing them as you go.

  5. Mix the Saturday Sauce into the spaghetti squash strands, coating thoroughly.

  6. Top with crumbled feta and place under the broiler until the cheese is melted and slightly crisped, about 2–3 minutes.

  7. Remove from the oven and sprinkle with chopped parsley and/or cilantro. Serve immediately.
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