Baked Spaghetti Squash with Tomatoes and Herbed Cheese

This recipe is my take on the popular feta and tomato bake that was trendy on social media a few years back. For my version, I’m using spaghetti squash, grape tomatoes and a spreadable herbed cheese.

If you are not familiar with spaghetti squash, it is an oval shaped winter squash, and the outer skin usually has a light or bright yellow color. Similar to other winter squash, like butternut or acorn squash, there is a fair number of seeds and pulp that needs to be removed once cut open. The seeds can be seasoned and roasted like pumpkin seeds. However, the taste of this squash is a bit mild compared to butternut and acorn squash. The meaty texture also shreds after being cooked, which then makes it look like…you guessed it, spaghetti!

It is a healthy, nutritional alternative to traditional spaghetti if you are looking for a low carb pasta-type dish. Spaghetti squash absorbs whatever seasonings are rubbed onto the flesh as it bakes, which makes it the perfect base for the baked tomato and cheese topping.

While I do enjoy the taste of the traditional tomato and feta version, I wanted to bring more flavor to this dish, especially because spaghetti squash could be a bit bland on its own. In place of feta, I chose to use a spreadable, herbed cheese. Two of my favorite spreadable herbed cheeses are Boursin and Alouette. Both are usually available in the specialty cheese section, deli or refrigerated dairy section of the grocery store, and each comes in a variety of flavors. You can also use a crumbled feta, classic style or Mediterranean herbed, if you prefer.

What I enjoy about this recipe is that it offers lots of flavor, yet the steps are simple. It is also a good meal to prepare either during the week or for a nice Sunday dinner!

Baked Spaghetti Squash with Tomatoes and Herbed Cheese

1 large spaghetti squash
olive oil
Salt and pepper
2 teaspoons Italian seasoning, divided
1 container of spreadable herbed cheese (5.3 ounce Boursin or 6.5 ounce Alouette, your choice)
1 pint grape tomatoes, halved

1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
2. Cut the spaghetti squash in half lengthwise, scoop out the seeds and pulp. Gently pierce the flesh throughout with a fork.
   (*Note, you can pierce the squash with a knife and microwave it for a few minutes to help soften the outer skin for cutting)
3. Lightly brush the inside and edge of each half of the squash with olive oil. Season the oil-brushed squash with salt and pepper. Place both side face up on the baking sheet.
4. Coat both halves of the squash evenly with the spreadable cheese, then top each side evenly with the tomatoes and 1 teaspoon Italian seasoning.
5. Bake for 45 minutes, or until the flesh can be easily shredded with a fork.
6. Carefully use a fork to shred the cooked squash so it looks like spaghetti strands. Mix the melted cheese and tomatoes with the squash as you are shredding.
7. Place the shredded squash, tomatoes and cheese into a large bowl. Drizzle a bit of olive oil and stir to lightly coat the squash. Mix together and season with the remaining Italian seasoning, and salt and pepper to taste.