Spaghetti Squash with Tomatoes, Arugula and Feta


Spaghetti Squash with Tomatoes, Arugula and Feta

Servings 2


  • 1 medium-sized spaghetti squash
  • 4 garlic cloves, minced
  • 1 pint cherry tomatoes
  • 3 cups arugula
  • 1/3 cup crumbled feta cheese
  • extra-virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • ¼ cup basil leaves, julienned
  • 2 tablespoons pine nuts, lightly toasted


Preheat oven to 450 degrees.

Microwave spaghetti squash for 3 minutes to soften. Slice spaghetti squash in half vertically through the root end, then place both halves face down on a foil-lined baking sheet. Roast for 45 minutes until flesh is soft. Remove from oven and let cool slightly.

Heat oil in large sauté pan on medium-high heat. Add garlic and cherry tomatoes; cook 2-3 minutes, without getting the tomatoes too mushy. Cover and keep warm until spaghetti squash is ready.

When the squash is cool to the touch, use a fork to shred it into long spaghetti-like strands, then add the warm squash “noodles” to the tomato mixture.

Turn burner back on low, then add arugula, cheese, a drizzle of olive oil, and a liberal pinch of salt and pepper. Toss to combine, then remove from heat. Add the basil and pine nuts, lightly toss and enjoy!