Sometimes I am inspired to make elaborate meals. Other times I could care less. Enter my Baked Spaghetti Squash Boat-era. If you are on social media you may remember the viral feta and tomato dip trend where you simply bake feta with tomatoes, garlic and olive oil then mix together and add to pasta. Well this had me thinking, could you skip the separate step of making pasta on the side to stir in and simply bake it altogether? 

And not only that, could you do with spaghetti squash for a healthier take? I love spaghetti squash but the hour baking time sometimes is a deterrent. Well, the bake time may be the same here but at least it’s also baking delicious mix-ins so once it’s done, it’s completely done. 

My favorite part about this is it’s endlessly adaptable for whatever you have in the refrigerator as long as you have feta to melt it all together. I’m starting off with a classic here – sausage and peppers, but I am sure this won’t be the last post as I am scheming up a pesto and artichoke version, a loaded spinach version, you name it. Like I said, I am in my Baked SS Boat era. Or moreover, I am in my path-of-least-resistance era when it comes to weeknight dinners!

If you have any flavor combos you are thinking about, let me know! I’d love to add to my list. 

INGREDIENTS

1 lb. sausage of choice (I used italian spicy pork but anything works)

1 large spaghetti squash

1 red bell pepper

1 yellow onion

1 cup small cherry tomatoes

4 cloves garlic

1 8-oz block feta

¼ cup sundried tomatoes

Olive oil

Salt & pepper

Optional Toppings: scallions, red chili pepper flakes

Serving Size: 2

INSTRUCTIONS

• Preheat oven to 400F. 
• Finely dice bell pepper, onion, and garlic. 
• Saute the onion in skillet until translucent (approx 3-4 minutes). 
• Add in the sausage, breaking up into small chunks until browned and cooked through. 
• Stir in chopped bell pepper and cherry tomatoes. Set aside.
• Slice spaghetti squash in half lengthwise then scoop out the center seeds with a spoon. Lightly brush the inside with olive, salt and pepper.
• Place block of feta in the center of the squash boat. 
• Gently add sausage/bell pepper mixture around the feta. 
• Bake for 60 minutes until the inside looks melted and the outside skin is starting to brown.
• Gently use a fork to pull apart the spaghetti squash (it’ll pull apart like spaghetti strands) while mixing the melted feta and goodies. 
• Top with scallions and red chili flakes. Serve in the cute little squash boats and enjoy!