Instructions

1. Preheat oven to 450F degrees.
2. Line a baking sheet with foil.
3. Lightly butter a 8×8 baking pan; set aside.
4. Cut spaghetti squash in half length wise and remove seeds. Place spaghetti squash cut side up on baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle generously with kosher salt and pepper. Roast in preheated oven for 40-50 minutes until squash is cooked and tender.
5. While squash roasts, add the other 2 tablespoons of olive oil and butter to a large sauté pan over medium heat. When butter is melted, add shallots. Sauté for 3-4 minutes until soft. Add diced tomatoes and sauté for 5-6 minutes more just until tomatoes are soft and starting to break down. Add garlic, oregano, and a healthy pinch of salt and pepper. Cook for one minute and then remove from heat.
6. When squash is done, scraped the spaghetti squash into a prepared 8×8 baking pan. Add the tomato mixture over the top. Top with crumbled feta. Place back onto the oven for 5 minutes until feta is brown and melty. Remove from oven and devour!