This post initially appeared in December as a guest blog on Rantings of an Amateur Chef.  I am reposting it here in case you missed it there.

In my garden I grew both large and small spaghetti squashes.  While the large ones go into main dishes, small spaghetti squash are useful for side dishes when it is just three of us in the house.  When I made my honey orange roasted chicken, I decided to make a spaghetti squash as a side with mediterranean flavors to compliment the chicken.  A little honey to brighten the squash and feta to add some sharpness.

Spaghetti Squash with Honey and Feta

1 small spaghetti squash, about 1 – 1 1/2 lbs (from the garden)

Olive oil

Kosher salt and freshly ground black pepper

2 Tbsp honey (local)

2 to 3 ounces feta, crumbled

Preheat the oven to 350F.

Cut the squash in half lengthwise, scoop out the seeds.  Brush with olive oil, season with salt and pepper.

Place face down in a baking dish.

Bake for 30 minutes, til a knife inserted into the skin goes in easily. Remove from the oven.

Allow to cool a little.  Use a fork to remove the “strands” into a bowl.

Add the honey, mix in well.

Heat the squash in the microwave for 1 minute.  Stir in the feta.  Serve immediately and enjoy!

Serves 2 – 3 as a side dish.

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