Baked Feta & Spaghetti Squash Boats Finished with Sigona’s Denissimo Balsamico
Creamy, cheesy, flavorful, this dish gluten-free dish will become a favorite! The saltiness of the feta, combined with the sweet and slightly acidic tomatoes makes for a delicious combination. The briny kalamata olives, fresh herbs and a drizzle of our thick & syrupy 18-year aged Denissimo Balsamico add the perfect finishing touch. Inspired by @grilledcheesesocial. Serves 2-4.
Ingredients
Ingredients:
- 1 medium-large spaghetti squash split in half lengthwise, seeds and membranes removed
- 2 Tbsp (at least) Sigona's Fresh Press extra virgin olive oil divided
- Salt and pepper about 1/2 tsp each, to taste
- 1 8oz block of feta, halved
- Optional: 2 to 4 cloves garlic minced (*You can also use an infused olive oil, such as Sigona’s Garlic Olive Oil, Tuscan Herb Olive Oil or Milanese Gremolata Olive Oil)
- 1 pint baby or grape tomatoes halved lengthwise
- 1/4 cup kalamata olives sliced
- Minced parsley or basil to taste
- 2 Tbsp (at least) Sigona’s 18-year-aged Denissimo Balsamico
Instructions
- Preheat oven to 400°F.
- Line a rimmed baking sheet with foil. Place the squash cut-side up on the baking sheet. Drizzle and brush each half with olive oil, season with salt and pepper.
- Place one half of the feta in the center of each squash. Top with tomatoes and garlic, if using. Drizzle with a little extra olive oil and bake for 60 – 75 minutes or until the cheese has melted, the squash has softened and can easily be scraped up with a fork.
- Remove from the oven and use a fork to scrape up the strands of the squash, stirring the squash together with the cheese and tomatoes. Finish with kalamata olives, a sprinkling of fresh herbs and a generous drizzle of Denissimo Balsamico. Enjoy while hot.
Notes
Sigona's olive oils and balsamics are available in both our markets and online at www.sigonas.com.
Tried this recipe?Let us know how it was!