Roasted Spaghetti Squash with Tomatoes

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the squash in half lengthwise and scoop out the seeds.
3. Rub the flesh with 2 tbsp (30ml) olive oil, salt, and pepper.
4. Place the squash cut-side down on the baking sheet and roast for 35–45 minutes until a fork slides into the skin and flesh with zero resistance.
5. Let the squash cool for 5 minutes, then use a fork to scrape the flesh into long strands.
6. Heat 1 tbsp (15ml) olive oil in a large skillet over medium-high heat; add cherry tomatoes and sauté for 2–3 minutes until skins blister.
7. Lower heat to medium and stir in minced garlic and red pepper flakes for 60 seconds until fragrant.
8. Toss in the baby spinach and stir for 1–2 minutes until just wilted.
9. Transfer roasted squash strands into the skillet and fold gently with tongs.
10. Remove from heat and stir in lemon juice and crumbled feta; season with final salt and pepper before plating.