1small spaghetti squashcooked (of half a huge one) (540 g)
4ozblock of fetaI buy an 8 oz and use half
12ozmushroomssliced (340 g)
1zucchinichopped (215 g)
½onionsliced (155 g)
2clovesof garlicminced (or frozen cubes)
1lemonzested and sliced
2Tbspfresh thyme5 g
½Tbspolive oil7 g
½cupchicken broth120 g (or milk to thin it out)
Salt and pepper to taste
Cook spaghetti squash using your favorite method. Roasting is my favorite method, but for this, I simply stabbed my squash several times and microwaved on high for about 8-10 minutes, rotating every 4-5 minutes until tender. Don’t let it explode! Using oven mitts, cut in half, scoop out the seeds, and then pull the spaghetti squash strands from the skin using a fork. Set aside 540 grams of the strands for later.
Pre-heat oven to 425 degrees. Place your block of feta right in the middle of 9x13 (or slightly larger) casserole dish. Add your mushrooms, zucchini, onions, and garlic so they’re surrounding the feta.
Zest a lemon over the top and then slice the lemon into rounds and add them on top of veggies. Scatter everything with fresh thyme leaves, and spray or drizzle it all with ½ Tbsp of olive oil. Bake for 35-40 minutes until the feta is slightly browned and veggies are well roasted.
Remove lemon rinds, then smash and spread the feta, mixing it into all the veggies. Add ½ cup broth (or milk) to thin it out a bit, then mix in your cooked spaghetti squash strands.
I kept this meat-free so you can have all the control there. Serve with grilled chicken or shrimp for added protein!
MFP Lillie Eat and Tells Mushroom and Thyme Baked Feta Spaghetti Squash