1 spaghetti squash
1/3 cup plus more if needed vegan pesto
Italian herbs to taste
1/2 cup sun dried tomatoes
1 cup cherry tomatoes cut in half
1 block Violife vegan feta cheese
Salt and pepper to taste
Pierce a few holes in the squash with a knife. Place squash on baking sheet and bake at 350 for about 40 minutes or until tender enough to pierce with a knife.
When soft, remove from the oven and set a side to cool.
When cool enough to touch, cut in half, remove seeds and place in bowl.
Toss with pesto, cherry tomatoes, and sun dried tomatoes. Season with Italian herb, salt and pepper. If the squash seems dry, add more pesto.
Place in cast iron pan and place feta block on top.
Place in oven until feta is melted.
Remove from oven and toss until feta is evenly mixed into spaghetti.