Inspired by my travels through Greece, where cooking classes taught me that a handful of fresh herbs is never enough. The more fresh herbs, the better! Fresh herbs are more than just a garnish or a flavor enhancer, they’re some of the most antioxidant-rich foods available. You can use any fresh herbs in this recipe- parsley, cilantro, basil, or dill would work well.

This Greens & Feta Stuffed Spaghetti Squash brings the fresh flavors of the Mediterranean to your table. And it’s easy!

Ingredients:

• 1 medium spaghetti squash, halved lengthwise and seeded
• 1 TBSP olive oil
• 1/2 tsp crushed red pepper
• Salt and pepper
• 1 7-oz block feta cheese in brine, drained and cut in half
• 1/2 block firm tofu (about 7 oz), drained and patted dry with a paper towel, crumbled
• 4 cups fresh spinach, finely chopped
• 1/4 cup chopped fresh dill
• 1/2 cup chopped fresh basil
• 1 TBSP lemon juice
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 400 degrees F.
2. Place squash halve, cut side up in a glass pyrex casserole dish. Drizzle the squash flesh with olive oil and season with crushed red pepper, salt, and pepper.
3. Top each squash half with 1/2 block of feta and crumbled tofu.
4. Bake until the squash flesh is tender, approx 1 hour.
5. Remove the squash from the oven and preheat broiler.
6. Using a fork, carefully scrape the squash contents/squash strands into a bowl. Add spinach, lemon juice, and fresh herbs. Mix well.
7. Spoon the mixture into squash shells. Sprinkle with Parm.
8. Broil squash halves until the Parm is slightly browned, about 3 minutes. Garnish with more fresh herbs.

For more Mediterranean diet and recipe inspiration, check out my Mediterranean Masterclass.