Roastet Spagettisquash with
Tomato-Fetacheese-Topping is a tasty and simple
low-carb and gluten-free recipe.
1 Spagetti squash
extravergine Olive oil
200 g feta cheese
250 g cherry tomatoes
2 garlic cloves
Salt and Pepper
Cut the Spagetti Squash in half
use a big kitchen knife as the squash ist really tough and hard,
reach in for the seeds, either with your hand or with a tablespoon.
You can rinse them and roast them.
See here for a recipe.
Don`t throw them away. Don’t waste anything. Use everything.
For example for these salty roastet squash seeds or
these sweet roasted squash seeds.
Prick the Spagetti Squash with a fork
and place them facing downwards on your baking tray.
Bake in the preheatet oven for 60 minutes at 350 Fahrenheit.
Remove the Spagetti squash from the oven.
Use a fork carefully to pull the squash flesh into strands of spagetti.
Sauté the cherry tomatoes with the garlic and the extravergine olive oil
until the garlic starts to smell around your kitchen.
Add the spagetti squash strands.
Stir in the feta cheese and
season wih salt and pepper.
Take care, they get mushy really fast.
Serve back into the outer shell.