Spaghetti Squash Pasta


1 small spaghetti squash 
6 tablespoons olive oil
1 onion, sliced
2 cloves garlic, chopped
¼ teaspoons red pepper flakes 
½ cup vegetable stock  
  1 pint grape tomatoes, sliced in half 
½ cup crumbled feta cheese
1 cup fresh mozzarella, cut into small cubes
¼ cup chopped fresh basil
salt and fresh ground pepper


  • Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil or parchment paper.
  • Slice the squash in half lengthwise and scoop out the seeds with a spoon. Drizzle the cut sides with 2 tablespoons of olive oil and season with salt and pepper. Place cut side down on prepared baking sheet and roast for 50 to 55 minutes or until it is soft to the touch. Remove from oven, turn cut side up and let cool for 10 minutes. Using a fork, scrape out the flesh into a bowl. Discard skin.
  • Heat 3 tablespoons of olive oil in a large skillet over low heat. Add onion, season with salt and pepper and cook for 20 minutes until lightly brown and caramelized, making sure to stir occasionally.
  • Turn heat up to medium, add remaining tablespoon of olive oil, garlic and red pepper flakes and cook for one minute. Add vegetable stock, tomatoes, season with salt and pepper and cook for 3 minutes until tomatoes soften. Gently stir in cheese, basil, spaghetti squash and cook for another minute or two until cheese just starts to melt.
  • Transfer to bowls and serve.