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 1 Medium spaghetti Squash Cut in half, lengthwise
 12 oz cherry tomatoes on Vine
 8 oz Block feta Packed in Water
 2 tbsp Block feta Packed in Water
 ½ tsp Italian Seasoning
 ½ tsp Dried Thyme
 ½ tsp Dried Parsley
 ½ tsp Lemon Pepper Seasoning Blend + sprinkle some over the Squash
 ¼ cup Fresh Basil Chopped
 2 tbsp Grated Parmesan Cheese
1

Instructions: Preheat your oven to 400°F degrees. The very first step is to cut the Squash in half lengthwise. Then, scoop out the seeds. Lightly drizzle the insides of the Squash with olive oil and sprinkle with Lemon Pepper Seasoning Blend. With using a Fork, poke some holes in the skin of the squash and place it cut side down on a baking sheet with Parchment Paper. Roast the Squash for about 40 Minutes. Take out the Squash from the oven and let it cool for about 5 to 10minutes. Once the Squash is cool enough to touch, use a fork to scrape the strands. It’s way easier to start from the outside and work your way in, fluffing them up as you go.
Instructions for Baking the Feta Cheese: While the Squash is Roasting, it’s time to prepare the Baked Feta Cheese Ingredients. It’ll take about 30 minutes to Bake the Feta. So that’s why it’s better to Roast the Squash 10 minutes sooner.
In a 9" x 9" baking pan, add your feta block (drained) in the center.
Add the cherry tomatoes around it.
Drizzle 2 TBSP Extra Virgin olive oil allover the cheese and tomatoes.
Sprinkle the seasonings which are Dried Thyme, Dried Parsley, Italian Seasoning and Lemon Pepper Seasoning Blend on top of the Feta Cheese.
Place the baking pan in a pre-heated 400°F oven.
Bake for 30 minutes until the cheese feels soft.
Take out your feta tomato dish and lightly mash with a fork and add the Squash Spaghetti into the dish and give it a good Stir.
Top the dish with some Fresh Basil and Grated Parmesan Cheese and Serve Immediately.

Ingredients

 1 Medium spaghetti Squash Cut in half, lengthwise
 12 oz cherry tomatoes on Vine
 8 oz Block feta Packed in Water
 2 tbsp Block feta Packed in Water
 ½ tsp Italian Seasoning
 ½ tsp Dried Thyme
 ½ tsp Dried Parsley
 ½ tsp Lemon Pepper Seasoning Blend + sprinkle some over the Squash
 ¼ cup Fresh Basil Chopped
 2 tbsp Grated Parmesan Cheese

Directions

1

Instructions: Preheat your oven to 400°F degrees. The very first step is to cut the Squash in half lengthwise. Then, scoop out the seeds. Lightly drizzle the insides of the Squash with olive oil and sprinkle with Lemon Pepper Seasoning Blend. With using a Fork, poke some holes in the skin of the squash and place it cut side down on a baking sheet with Parchment Paper. Roast the Squash for about 40 Minutes. Take out the Squash from the oven and let it cool for about 5 to 10minutes. Once the Squash is cool enough to touch, use a fork to scrape the strands. It’s way easier to start from the outside and work your way in, fluffing them up as you go.
Instructions for Baking the Feta Cheese: While the Squash is Roasting, it’s time to prepare the Baked Feta Cheese Ingredients. It’ll take about 30 minutes to Bake the Feta. So that’s why it’s better to Roast the Squash 10 minutes sooner.
In a 9" x 9" baking pan, add your feta block (drained) in the center.
Add the cherry tomatoes around it.
Drizzle 2 TBSP Extra Virgin olive oil allover the cheese and tomatoes.
Sprinkle the seasonings which are Dried Thyme, Dried Parsley, Italian Seasoning and Lemon Pepper Seasoning Blend on top of the Feta Cheese.
Place the baking pan in a pre-heated 400°F oven.
Bake for 30 minutes until the cheese feels soft.
Take out your feta tomato dish and lightly mash with a fork and add the Squash Spaghetti into the dish and give it a good Stir.
Top the dish with some Fresh Basil and Grated Parmesan Cheese and Serve Immediately.

Spaghetti Squash Baked Feta Pasta