Spaghetti Squash with Tomatoes, Arugula, Feta + Pine Nuts


Spaghetti Squash with Tomatoes, Arugula, Feta + Pine Nuts

Servings 4 Servings


  • 1 medium spaghetti squash, about 2 pounds
  • 1 teaspoon kosher salt, plus more to taste
  • ¼ teaspoon cracked black pepper, plus more to taste
  • ½ cup olive oil, divided
  • 6 garlic cloves, divided (2 cloves smashed and 4 finely chopped)
  • 3 pints cherry tomatoes
  • pinch crushed red pepper
  • pinch of sugar
  • 3 cups fresh arugula
  • ½ fresh lemon, zested and juiced
  • 3 sprigs fresh basil, chiffonade or hand torn
  • 2 tablespoons lightly toasted pine nuts
  • 6 ounces feta or goat cheese crumble
  • 3 ounces grated parmesan cheese, for topping


  • Preheat the oven to 425° F.
  • Place the squash on a plate and microwave for 3 minutes. Let cool slightly, then cut in half across (not lengthwise), scoop out the seeds and discard. Sprinkle the cut sides with ½ teaspoon salt and pepper and brush both sides with 1 tablespoon of olive oil. Place the 2 smashed garlic cloves on the sheet pan and place each squash halves, cut-side down directly over garlic. Transfer pan to the oven, and roast 40-50 minutes until the flesh is soft when pierced with a fork. Remove from the oven and allow to cool before raking strands with a fork. Place the noodles in a colander or strainer and rest for 10 minutes to remove any extra moisture.
  • Heat large skillet on medium-high heat. Add remaining olive oil to pan; swirl to coat. Stir in remaining chopped garlic, tomatoes, crushed red pepper flakes, and sugar. Cook 6-8 minutes until tomatoes start to pop. Add arugula, lemon zest + juice, and continue to cook for 2-3 minutes. Season with salt and pepper, to taste; add squash strands, fresh basil, and pine nuts. Lightly toss all ingredients and finish off with feta and parm. Enjoy!