Creamy Spaghetti Squash Noodles Recipe

Ingredients

• 1 medium spaghetti squash
• ¼ cup feta cheese, crumbled
• 3 tablespoons heavy cream
• ½ lemon juice
• Small bunch of fresh basil, chopped

• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon butter (optional)

1. Preheat oven to 375°F. Slice the spaghetti squash in half lengthwise and use a spoon to scrape out the seeds. Coat the inside of each half with a little olive oil, place on a baking tray (skin side up), and bake for about 40 minutes. At this point, you should easily be able to pierce the squash. Allow to cool slightly.
2. Use a fork to gently pull the inside flesh into strands. Transfer the strands into a serving bowl and discard the remaining squash.
3. In a small bowl, whisk together the heavy cream, lemon juice, and chopped basil. Mix until well combined.
4. Add the feta cheese to the squash noodles, season with salt and pepper, and mix well to combine.
5. Drizzle the squash noodles with the heavy cream mixture. Mix until the noodles are fully coated with the sauce.
6. Divide between two plates, top with a pat of butter, if desired, and serve.