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Greek Stuffed Spaghetti Squash

Greek Stuffed Spaghetti Squash with Herbed Breadcrumbs and Feta

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On the menu Dec 31 — Jan 6

Chef Andrea lives for spaghetti squash season, and it’s not hard to see why. In this Greek-inspired Encore Recipe, the squash is roasted and pulled into long pasta-like threads, then tossed with a creamy tomato sauce accented with garlic, smoky harissa, and feta cheese. Stuffed back into its shell and sprinkled with herbed breadcrumbs, spaghetti squash turns golden brown and gorgeous with a final trip to the oven. Saucy, cheesy, and just a little crunchy, this all-star meal is a serious crowd-pleaser.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 710
  • Protein 20g
  • Total Carb 75g
  • Total Fat 41g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby spinach
    • 3 ounces
    • baby spinach
  • spaghetti squash
    • 2 1/2 pounds
    • spaghetti squash
  • sun-dried tomatoes
    • 2 ounces
    • sun-dried tomatoes
  • oregano
    • 1/8 ounce
    • oregano
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 1 clove
    • garlic
  • harissa
    • 2 teaspoons
    • harissa
  • tomato purée
    • 1 cup
    • tomato purée
  • heavy cream
    • 8 ounces
    • heavy cream
  • panko breadcrumbs
    • 1/4 cup
    • panko breadcrumbs
  • grated Parmesan cheese
    • 1 ounce
    • grated Parmesan cheese
  • feta cheese
    • 2 ounces
    • feta cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • aluminum foil
  • 10" medium high-sided pan