I’ve got a cold and a serious case of food boredom. Not a good combination. I saw this post for garlic and goat cheese spaghetti squash yesterday and while shopping for food today found a lovely organic spaghetti squash calling to me. I have a container of feta that’s been languishing in my fridge for some time, so I took inspiration from the recipe and made a version of my own.
Garlicky Spaghetti Squash
inspired by The Primalist’s Recipe Garlic and Goat Cheese Spaghetti Squash
1 spaghetti squash – medium/small size
2 Tablespoons of butter
4 large cloves of garlic, chopped
generous dash of pepper
generous dash of Penzys Hebes Fines
generous glug (about 2 Tablespoons) of olive oil
handful of crumbled feta cheese
- Preheat oven to 400 degrees Fahrenheit.
- Wash and cut spaghetti squash in half. Scoop out out the seeds and coat the cut sides with olive oil. Place cut sides down on a baking sheet lined with foil or parchment paper.
- Roast for 20 minutes and then flip for another 10 minutes until soft.
- While squash is baking, melt butter on low heat and add garlic.
- Cook butter and garlic for 5-7 minutes. During that time add your Herbes Fines and pepper, along with whatever remains of your olive oil.
- Cook until garlic gets slightly browned.
- Scrape your spaghetti squash into spaghetti and plate.
- Sprinkle feta cheese over the hot spaghetti squash and toss together.
- Drizzle butter mixture over the spaghetti squash and cheese and toss until coated evenly.
- Eat with whatever protein you have a hankering for.
I had some left over gyro meatballs that I fashioned from this recipe over at the Domestic Man and chopped those up for my spaghetti and meatballs. he he.
Now, excuse me while I go polish the rest of this off. Then it might be back to bed to chase off this cold. Not how I wanted to spend my weekend.