Name: Baked Feta Spaghetti Squash and Orzo
Prep time: 10 min
Cook time: 50 min
Ingredients: 1 medium spaghetti squash; 1/4 cup olive oil (divided); 2 pints cherry or grape tomatoes; 1 medium shallot; 3 cloves garlic; 1 6- ounce block of feta cheese; 1 cup dry orzo; Salt; Pepper; Optional: fresh basil or parsley to garnish

Not all trends are worth trying – but this one definitely is. It’s cozy, it’s nourishing and it’s so delicious.

Do you remember the baked feta pasta trend that went viral a few years ago?

Basically, you’d put tomatoes and feta in a baking dish, roast them, mix everything together and add some pasta.

I made my own version to try it out. It was so delicious.

This is pretty much like that, but with spaghetti squash. My version already used spaghetti squash too – dare I call myself a trend setter?!

I added orzo to the mix here too. I love spaghetti squash, but it’s not a carb. And without carbs, meals can leave us feeling pretty unsatisfied.

Because this dish is creamy and almost risotto-like, I thought the texture and shape of orzo would fit perfectly. It blends in well and just adds a little more heartiness to the meal.

Whole grains like orzo are a great way to add plant-based protein to your diet. But if you want to add even more protein to this meal, try adding grilled chicken or shrimp.

Want to make it even easier? Chop up a rotisserie chicken or heat up some frozen shrimp.

Prepare the baking dish

Thinly slice the shallot and garlic. In a baking dish, add the tomatoes, shallot, garlic, salt, and pepper.

Drizzle with remaining 2 tablespoons of olive oil and toss to coat. Using a spoon, push the tomatoes to the side to create a space in the center and place the feta cheese there.

Place the baking dish in the oven with the spaghetti squash for about 40-45 minutes.

Roast the spaghetti squash

Cut a spaghetti squash in half vertically. Using a spoon, scoop out the flesh and seeds.

Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper.

Place facedown on a baking sheet and roast in the oven for 45-50 minutes, until the skin can be easily pierced through with a fork.

Cook the orzo

While everything is in the oven, cook the orzo.

Bring a pot of water to a boil. Add the dry orzo and cook for about 7 minutes, until soft.

Drain and rinse and set aside.

Scrape the squash into “spaghetti”

Once the squash is done cooking, let cool for a few minutes.

Using a fork, scrape the spaghetti strands out of the squash.

Mix everything together

Using a spoon, gently mix the feta and tomato mixture together.

Add in the spaghetti squash and cooked orzo.

Mix everything together, top with fresh herbs, and serve.

Notes

Spaghetti squash: To make the squash easier to cut, try microwaving it for a minute or so to soften a bit. Once it’s roasted, make sure to let it cool for at least a few minutes. This makes scraping all of the strands out much easier to do. Make sure to also wash the outside of the squash before cutting into it!
Tomatoes: Cherry or grape tomatoes work best because of their small size. My tomatoes were on the larger side, so I cut them in half, but you can leave them as is too.
Shallot and garlic: Don’t skip these! They add so much flavor. Thinly slice or dice both the shallot and garlic. If using pre-minced garlic, add a little more, as it typically has a more muted flavor than fresh garlic.
Orzo: Orzo is a whole grain – almost like a cross between rice and pasta. It’s soft, hearty and has a neutral flavor, making it a perfect complement to this dish.
Storage: Store this dish in an airtight container in the fridge for up to 4 days. To reheat, place it in the microwave until warm. To make it more sauce-y when reheating, you can add a little vegetable broth or olive oil.

To make spaghetti squash easier to cut, heat it in the microwave for about 1 minute. Before scraping the strands, make sure to let it cool for at least a few minutes – this will make it easier to get all of the “spaghetti” out.

Course: Dinner, Lunch