Baking the feta and tomatoes in the squash half results in a lovely sauce when everything is mixed together.
The balsamic glaze adds a nice bit of sweetness while playing up the acidity of the tomatoes.
Dried oregano works as a substitute for fresh, but reduce the quantity by half.
Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Serve alongside a side salad and crusty bread.
3tablespoonsextra-virgin olive oil, divided
1/4teaspooncrushed red pepper
1/4teaspoonground pepper
1/8teaspoonsalt
1(4-oz.)
Line a large rimmed baking sheet with parchment paper or foil.
Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Place squash halves, cut-sides up, on the prepared baking sheet.
Drizzle with 1 tablespoon oil; sprinkle with crushed red pepper, pepper and salt.
Drizzle each with 112 teaspoons oil.
Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Bake until the squash flesh is tender and the tomatoes burst, 50 to 55 minutes.
Drizzle in the remaining 1 tablespoon oil; stir to combine.
Return the mixture to the squash shells; cut each in half widthwise.
Transfer each to a plate; drizzle evenly with balsamic glaze and serve.
