Garlicky Spaghetti Squash

Name: Garlicky Spaghetti Squash
Ingredients: 1 spaghetti squash, cut in half and seeded. (remove all of the stuff that's holding the seeds in!); 1 orange bell pepper, diced fine; 1 sweet onion, diced fine; 2 garlic cloves, minced; 30 g feta cheese (Krinos Cow &amp, Goat Feta is our favourite); 12 grape tomatoes, halved; 3 tablespoons olive oil; 12 fresh lemon, juice of; 12 teaspoon red chili pepper flakes; 12 teaspoon fresh ground black pepper; 1 pinch salt

11 ingredients

12 steps

Ingredients

1 spaghetti squash, cut in half and seeded. (remove all of the stuff that's holding the seeds in!)
1 orange bell pepper, diced fine
1 sweet onion, diced fine
2 garlic cloves, minced
30 g feta cheese (Krinos Cow &amp, Goat Feta is our favourite)
12 grape tomatoes, halved
3 tablespoons olive oil
12 fresh lemon, juice of
12 teaspoon red chili pepper flakes
12 teaspoon fresh ground black pepper
1 pinch salt

Directions

1

Preheat oven to 350F.
2

Place squash halves cut side down on a sheet pan and roast until a knife pierces the outside flesh easily, 30 - 40 minutes.
3

Using a fork, pull the roasted squash out into a strainer and drain.
4

It will be packed full of delicious squashy liquids, so if you want you can reserve this and it some back in at the end of the recipe.
5

While the squash drains, saute peppers and onion in 2 tbsp olive oil in a large skillet until tender crisp, 5 - 6 minutes.
6

Add garlic and black pepper to the skillet and cook until fragrant, 30 seconds or so.
7

Tip drained squash directly into the skillet and use tongs to incorporate the sauteed ingredients.
8

Cook for 6 or 7 minutes, tossing a couple times along the way.
9

Remove from skillet.
10

Crumble feta over top of the squash, and add grape tomatoes.
11

Drizzle in remaining tbsp of olive oil and lemon juice.
12

Grind pepper flakes, salt and pepper to taste, quickly mix everything together, and serve hot.