Move Over, Pasta! There’s a New Spaghetti Squash Dish in Town

I am a huge fan of pasta! However, Merritt Bates-Thomas, from Instagram's @TheKitcheTransition, has created a 'pasta' dish that doesn't have pasta in it at all. Here's her recipe for a Stuffed Spaghetti Squash that is a perfect blend of tomatoes, spinach, garlic, and Feta cheese.

Here's how you make Merritt's Stuffed Spaghetti Squash, where Feta is one of the stars of the show.

STUFFED SPAGHETTI SQUASH

1 medium spaghetti squash, halved lengthwise and seeded (3- to 3½-lb.) or cut into 4 discs

3 tablespoons extra-virgin olive oil, divided

1/8 teaspoon crushed red pepper

1/4 teaspoon ground pepper

1/8 teaspoon salt

1/2 teaspoon garlic powder

1 teaspoon Greek seasoning blend

1 (4-oz.) block feta cheese, halved or quartered if preparing as discs

8 ounces cherry tomatoes (about 1 1/2 cups)

1 cup baby spinach leaves

1 tablespoon balsamic glaze

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DIRECTIONS

Position your rack in middle of oven; preheat to 350°F. Line a large rimmed baking sheet with parchment paper or foil.

Place squash halves or discs, cut-sides up, on the prepared baking sheet. Drizzle with 1 tablespoon oil; sprinkle with crushed red pepper, pepper, salt, garlic powder, and Greek seasoning.  Place crumbled Feta pieces, tomatoes, spinach in each squash half or disc.  Drizzle each with 1 teaspoon oil. Bake until the squash flesh is tender and the tomatoes burst, 45 minutes.

Remove from oven. Using a fork and tongs, scrape the squash contents and the long strands of squash flesh into a medium bowl.

Drizzle in the remaining 1 tablespoon oil; stir to combine. Return the mixture to the squash shells if prepared as halves, cutting each in half width-wise. Transfer each to a plate; drizzle evenly with balsamic glaze and serve.