Ingredients

• 1 spaghetti squash , halved and seeded
• 2 tablespoons olive oil , divided, or more as needed
• 1 clove garlic , diced, or more to taste
• 1 large red bell pepper , chopped
• 2 medium tomatoes , chopped
• 1 teaspoon dried basil
• 0.75 cups feta or soft goat cheese , crumbled
• salt and freshly ground black pepper to taste
• 3 tablespoons dry bread crumbs , or to taste
• 3 tablespoons butter , or to taste, cut into small cubes

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.
3. 3 Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.
4. 4 Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.
5. 5 Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, crumbled cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with bread crumbs and butter cubes.
6. 6 Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.

Nutrition per serving