I have been pretty obsessed with this dish lately, it has my all-time favorite cheese—FETA CHEESE! I serve this with Zucchini Noodles or Spaghetti Squash.
For the longest time I did not care for Zucchini Noodles because they were too watery. Problem solved—roast them in the oven instead of pan frying (see below).
Ingredients:
About 12 oz of feta cheese, a chunk is best (you could also use goat cheese or a little of both)
2 pints of cherry or grape tomato
Crushed red pepper to taste
1 tsp of dried oregano
Olive oil to drizzle over top (around ¼ cup)
Zucchini squash noodles, I have bought fresh spiralized noodles about 2-3 lbs
One small Spaghetti Squash
Directions:
Preheat the oven to 375 degrees. Place the tomatoes and feta in a baking dish. Drizzle with olive oil. Sprinkle the red pepper flakes and dried oregano over the top. If you do not enjoy spice, feel free to omit red pepper flakes or use sparingly. Bake in oven for about 20-30 minutes, until the tomatoes are soft. While the tomatoes are cooking prepare the zucchini noodles or spaghetti squash.
Roasted Zucchini Noodles—>Place the “noodles” on a cookie sheet lined with parchment paper—do not overcrowd the pan, I place about ½ pound per cookie sheet. Roast in a 400-degree oven for 10-15 minutes. Guaranteed no soggy noodles:-)
Roasted Spaghetti Squash—> cut in ½ length wise, remove the seeds, drizzle with olive oil and roast in 400-degree oven for about 30 minutes. Or you can wrap the seedless half in plastic wrap and place in microwave for about 10 minutes. (depending on size). TIP: if having a hard time cutting the raw Spaghetti Squash in half, carefully stab the squash with a knife (like you would a baked potato) and place in microwave for about 5-6 min to soften– much easier to cut in ½.
After you take the Feta and Tomatoes out of the oven: smash down the tomatoes with a fork and mix in with the feta and oil. Add whatever “noodle” you like and combine. It mixes best when both tomato/feta and noodles are warm.
ENJOY:-)