Spaghetti Squash with Feta and Saturday Sauce
4
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
- Preheat the oven to 375°F.
- Cut the squash in half lengthwise, scoop out the seeds, and brush the cut sides with olive oil.
- Place the squash cut side down on a baking sheet and roast for 30–45 minutes, or until fork-tender.
- Remove from the oven and allow the squash to cool slightly. Use a fork to scrape the strands, fluffing them as you go.
- Mix the Saturday Sauce into the spaghetti squash strands, coating thoroughly.
- Top with crumbled feta and place under the broiler until the cheese is melted and slightly crisped, about 2–3 minutes.
- Remove from the oven and sprinkle with chopped parsley and/or cilantro. Serve immediately.