Baked Feta Spaghetti Squash and Orzo
Not all trends are worth trying – but this one definitely is. It’s cozy, it’s nourishing and it’s so delicious.
Ingredients
- 1 medium spaghetti squash *this recipe only uses 1/2 of the squash. Reserve the other half for another use!
- 1/4 cup olive oil divided
- 1 pint cherry or grape tomatoes
- 1 medium shallot
- 3 cloves garlic
- 1 8- ounce block of feta cheese
- 1 cup dry orzo
- Salt
- Pepper
- Optional: fresh basil or parsley to garnish
Instructions
- Preheat the oven to 400 F.
- 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 the squash cut-side down on a baking sheet and roast in the oven for 45-50 minutes, until the skin can be easily pierced through with a fork.
- Cut the tomatoes in half. 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.
- 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.
- Once the squash is done cooking, let cool for a few minutes. Using a fork, scrape the spaghetti strands out of the squash.
- Using a spoon, gently mix the feta and tomato mixture together. Add in 1/2 of the scraped spaghetti squash strands and all of the cooked orzo. Mix everything together, top with fresh herbs, and serve