Twice baked Spaghetti Squash with Tuna & Feta

Ever end up with literally 5 ingredients left to make dinner with and wonder how it will all come together?

Yep, that’s how this recipe came together the other night.

It was Saturday and I looked in my fridge and pantry and thought I was going to be screwed when all I came up with was a can of tuna, a spaghetti squash, an onion, a jar of marinara, and some feta cheese.

“What the heck am I supposed to do with all of this?” I thought.

I knew I had to come up with something because I am extremely anti-grocery store on the weekends (I don’t like the craziness and prefer to go on a weekday).

That’s when this recipe was born. I kind of created it as I went but kept track of times and amounts in my mind knowing that if it was good, I would want to do this again.

Well, it was delicious, so I want to share it with you too.

Twice Baked Spaghetti Squash with Tuna, Onion, and Feta

Serves 2

Ingredients

1 medium size spaghetti squash

1/2 cup marinara sauce (I use any store bought variety that has no sugar added)

1/3 of an onion, diced (use more or less to your liking)

1 can of tuna

4 oz of feta cheese, crumbled (I use a sheep’s milk variety but any feta will do)

salt/pepper/olive oil/any other spices to your liking

Method

Preheat the oven to 425F. Prep the spaghetti squash first by cutting off the ends and then cutting it open length wise. Scoop out the seeds and guts and then place the two halves in a baking dish. Put about a tablespoon of olive oil on each half, sprinkle salt and pepper and rub in.

Bake for 45 min- 1 hour.

While baking, drain tuna and then mix with onion, marinara, and spices in a small bowl.

When the squash is done baking, let it cool for about 10 minutes. Then, scrape the meat into the bowl with the tuna mixture, mixing it all together.

Place back into to the spaghetti squash shells and cover each half with 2 oz of the feta cheese.

Bake for another 10-15 minutes, letting the cheese get melty. (Note: feta doesn’t melt the way a cheese like cheddar does, it stays pretty much in the same “shape” for these 15 minutes.)

Remove from oven and enjoy! (I added another drizzle of olive oil to the top of the feta when it came out of the oven for added flavor and fat).

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