Tomato-Pesto Baked Feta Spaghetti Squash

Transitioning from WFPB to low carb because my A1C is too high. I don’t want to take meds so I’m willing to cook my way to health!

1 medium spaghetti squash, halved lengthwise and seeded

Extra-virgin olive oil

Kosher salt and black pepper to taste

8 oz. cherry tomatoes (about 1 ½ cups)

3 Tbsp. pesto

2 garlic cloves, minced

Pinch of crushed red pepper flakes

2 (2-oz.) wedges of feta cheese

Chopped fresh basil for garnish

Note: Ingredients may have been altered from the original.

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