Spaghetti squash with feta
- 29. Mai 2025
- 2 Min. Lesezeit
Kitty just wanted to make a quick pumpkin recipe, nothing wild, nothing complicated. But then she pulled out the fibers, mixed in feta, and suddenly the whole thing felt like a creative pasta crash course without the noodles. She shoves a forkful into her mouth, grins, and thinks: I just wanted pumpkin—now I'm eating spaghetti from vegetable hell.
Ingredients
1 spaghetti squash, halved
4-5 tbsp olive oil
200g feta
4 garlic cloves, chopped
Salt to taste
250 g cherry tomatoes, halved
2 handfuls of basil, chopped
Balsamic Cream
A handful of roasted pine nuts
preparation
Preheat the oven to 180°C fan.
Halve the spaghetti squash and remove the seeds.
Place the two pumpkin halves in a baking dish.
Drizzle the pumpkin halves with about 4-5 tablespoons of olive oil.
Cut the feta cheese into small cubes and place it in the hollows of the pumpkin halves.
Spread the chopped garlic cloves evenly over the feta cheese.
Sprinkle a pinch of salt over the pumpkin halves if desired.
Distribute the halved cherry tomatoes over the pumpkin and feta cheese.
Drizzle again with a little olive oil.
Place the casserole dish in the preheated oven and bake for about 1 hour.
If the tomatoes get too dark, you can cover the dish with aluminum foil.
After baking, remove the pumpkin halves from the oven and mash the contents with a fork to mix the pumpkin flesh with the other ingredients.
Spread the fresh basil evenly over the dish.
Finally, drizzle with balsamic cream and garnish with roasted pine nuts.
Please note that the baking time may vary depending on the size of the pumpkin.
Bon appetit!
Recipe for: 2 servings
Preparation time: approx. 15 minutes
Baking time: approx. 1 hour
Total duration: approx. 1 hour and 15 minutes