Best Squash With Tomato And Feta Cheese Recipes

ROASTED MEDITERRANEAN STUFFED BUTTERNUT SQUASH WITH FETA

Roasted Mediterranean Stuffed Butternut Squash with Feta image

This Mediterranean inspired baked butternut squash is topped with feta and pine nuts, perfect as a side-dish or an easy dinner

Provided by OliveTomato.com

Time 1h6m

Number Of Ingredients 7

Ingredients

1 whole medium butternut squash
Olive Oil for coating and drizzling
2 tablespoons pine nuts
2 teaspoons dry oregano
5 ounces crumbled feta
salt and pepper
2 teaspoons fresh chopped parsley

Steps:

Preheat oven at 350F (180C)
Wash the outside of the squash and pat dry.
Cut squash carefully in the middle (lengthwise). Scrape out all the seeds with a small spoon, set seeds aside.
Score the cut surface of the squash with a criss cross pattern. Coat squash (skin and inside) with olive oil and add salt, pepper and oregano.
Roast for about an hour until soft.
Remove from oven, and fill the cavity with crumbled feta and few pine nuts, scatter the rest of the feta on top of the whole squash.
Continue to roast for about 10 minutes.
Remove, drizzle with olive oil, sprinkle with parsley and serve.
To serve: scoop out some flesh and top with some feta.

SPAGHETTI SQUASH I

Spaghetti Squash I image

The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors.

Provided by Bob Cody

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 ½ cups chopped tomatoes
¾ cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 12.8 g, Cholesterol 16.7 mg, Fat 9.8 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 268.8 mg, Sugar 2.7 g