Balsamic glaze adds extra acidity and sweetness to every bite.

A very sharp chefs knife is the best way to cut the spaghetti squash into even rounds.

Trim ends from spaghetti squash; cut the squash crosswise into 4 equal rounds, about 112 inches thick.

the ingredients to make the Spaghetti Squash Nests with Feta, Tomatoes & Balsamic Drizzle

Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Josh Hoggle

Scoop out and discard seeds.

Place the squash rounds on a large rimmed baking sheet.

Drizzle the squash rounds with 2 tablespoons of the mixture.

a step in making the Spaghetti Squash Nests with Feta, Tomatoes & Balsamic Drizzle

Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Josh Hoggle

Spread the tomato-feta mixture in an even layer around the squash.

Roast until the squash is fork-tender and the tomatoes are wrinkled, 35 to 40 minutes.

Divide the roasted tomato-feta mixture among the squash nests (about 14 cup each).

a step in making the Spaghetti Squash Nests with Feta, Tomatoes & Balsamic Drizzle

Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Josh Hoggle

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.

a recipe photo of the Spaghetti Squash Nests with Feta, Tomatoes & Balsamic Drizzle

Photographer: Robby Lozano, Food Stylist: Amanda Stanfield, Prop Stylist: Josh Hoggle