Roasted Spaghetti Squash with Feta & Tomato Chutney

Roasted Spaghetti Squash with Feta & Tomato Chutney

Ingredients

1 Spaghetti Squash

2 tbs Olive Oil

2 Clove Garlic, minced

1 tbs Cape Cod Saltworks Sea Salt

1 Block Feta Cheese

1 jar Lighthouse Keeper’s Tomato Chutney

Instructions

Preheat oven to 400F.

Cut spaghetti squash in half lengthwise, discard the seeds, and place cut side up on a baking sheet. Drizzle with olive oil, add garlic and sea salt over each half.

Break the feta block in half and place a half in the middle of the squash. 

Bake for 40 mins, add ½ the jar of tomato chutney over feta on each piece, and return to the oven for an additional 15 mins.

Remove from oven and use a fork to loosen the strands of cooked spaghetti squash around the edges and break up the feta. Stir it all together before serving.