Ingredients

1 large spaghetti squash or 2 small, halved and seeded
8 ounce block feta cheese
3 cups grape tomatoes (2 pints)
1 small bulb garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon sea salt, more to taste
1/2 teaspoon black pepper
1/2 teaspoon dried Italian seasoning
Pinch of red pepper flakes
5 fresh basil leaves, torn
1/2 cup shredded parmesan cheese, optional
cracked black pepper, optional

Directions

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Drizzle the spaghetti squash halves with a little olive oil, and sprinkle with salt and pepper. Roast the spaghetti squash for 45 minutes, or until the shreds easily pull away from the skin and are tender. Place the block of feta cheese in a the center of a large baking dish. Add the tomatoes to the dish and place them all around the feta. Slice the top off of the bulb of garlic, exposing all of the cloves and add it to the baking dish with the tomatoes and the feta. Drizzle the olive oil and balsamic over top of the feta, tomatoes and garlic. Sprinkle over the salt, pepper, Italian seasoning, and red pepper flakes. Toss the tomatoes so that they are evenly coated in the oil, vinegar, and seasonings. Add the the baking dish to the oven with the spaghetti squash and cook for 30 minutes, or until the tomatoes are just about to burst, the cheese is melty, with a golden brown top, and the garlic is roasted. Once they are done, squeeze the garlic cloves out of the bulb into the baking dish with the tomatoes. Using a fork, gently start popping the tomatoes, mashing the garlic, and mixing them into the cheese as you go. This will be the sauce for you pasta. Add the fresh torn basil and the roasted spaghetti squash and toss until the squash is evenly coated in the sauce. Top with Parmesan cheese and cracked black pepper before serving.