Baked Spaghetti Squash with Tomatoes and Feta somehow manages to be both light and super satisfying. Easy to prepare, this dish is rich and creamy with massive flavor.
It’s the perfect vegetarian dinner that only takes a few minutes to throw together. Looking for more on how to cook squash? Try this Oven-Roasted Squash, Air Fryer Squash, or Roast Butternut Squash.
Spaghetti Squash With Tomatoes and Feta
Remember that baked feta pasta TikTok trend? Well, here’s another one! It’s delicious for so many reasons, but the main one for me is that after it bakes, feta cheese transforms. Suddenly feta cheese is rich and creamy with a slightly mellower, but still very savory, flavor.
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This recipe is a play on that original, replacing the pasta with spaghetti squash. All of the main flavors are there—rich, savory baked feta cheese, tangy roasted tomatoes, and plenty of garlic. But I also added a little pesto to the party, and then baked it all inside a spaghetti squash.
Spaghetti squash has a similar texture to cooked noodles, making it a great healthy alternative to pasta. Finish it all off with a little fresh basil and Parmesan cheese and enjoy!
Why You’ll Love This Recipe
- Easy to prepare. Just like the pasta version, all you really need to do is combine the ingredients, put them into the center of each squash half, and bake.
- It’s light but super satisfying! Because you’re replacing the pasta with a vegetable, this recipe is low carb and really healthy. With that being said, it’s still loaded up with feta cheese, pesto, and garlic!
- Made with healthy, clean ingredients. This is a recipe you can feel very good about feeding to your family. It also only uses a handful of ingredients.
Key Ingredients You Will Need
- Spaghetti Squash: you want to choose a spaghetti squash that is deep yellow with very little green. It should also be free of bruises, firm, and feel heavy for its size.
- Olive Oil: you can use olive oil or avocado oil to roast the squash. It should coat all sides in a thin layer.
- Cherry Tomatoes: I recommend cutting the tomatoes in half. They will burst sooner and release all of their juices. I’ve found that if I leave them whole, sometimes a few won’t cook as evenly as when I cut them in half.
- Garlic: the garlic is a key flavor here, balancing out the tangy feta and tomatoes with the rich feta cheese.
- Pesto: you can make your own homemade pesto or use your favorite kind from the grocery store.
- Feta Cheese: there really isn’t a great substitute for feta cheese in this recipe. The flavor and texture that it takes on as it bakes is perfectly creamy and rich. You can either use crumbles or about half of a full 8 ounce block.
How to Make Baked Feta Spaghetti Squash
- Prepare the squash. Cut the squash in half lengthwise, then scoop out the seeds. Transfer to a baking sheet, brush all sides of the squash with olive oil, and season with salt and pepper.
- Make the filling. Combine the cherry tomatoes, olive oil, minced garlic, and pesto. Stir to combine. Divide the feta cheese crumbles and tomato mixture between the two spaghetti squash halves.
- Bake. Bake in your preheated oven for 40-50 minutes, or until the spaghetti squash is fork tender.
- Serve. Remove from the oven, add the minced fresh basil and use a fork to scrape the flesh of the squash into long strands. Finish with a sprinkle of Parmesan cheese.
Recipe Tips
- To make the squash easier to cut in half, place it in the microwave and heat on high for about 1 minute.
- You can prepare roasted squash ahead of time—it will be good in the fridge for up to 5 days!
- Block feta will be the creamiest, but you can also use crumbled feta.
Storage Instructions
- Storing leftovers: store roasted butternut squash in an airtight container in the fridge for up to 5 days, or frozen for up to 2 months. To thaw, transfer to the fridge overnight.
- Reheating: for larger pieces, reheat in a preheated 350 degree oven until warmed through. For smaller portions, you can reheat in the microwave.
More You’ll Love
This baked feta tomato spaghetti squash is a light yet satisfying meal that doesn’t skimp on big flavor. It’s filled with feta cheese, cherry tomatoes, garlic, and pesto.
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Spaghetti Squash with Tomatoes and Feta
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Tomato and Feta Filling
- 1½ cups cherry tomatoes, cut in half
- 1 tablespoon olive oil
- 2 teaspoons garlic, minced
- 4 teaspoons pesto
- 4 ounces feta cheese
Garnish
- 2 tablespoons fresh basil, minced
- 2 tablespoons Parmesan cheese
Instructions
- Preheat the oven to 400°F.
- Place the spaghetti squash in the microwave and heat on high for 1 minute, then transfer to a cutting board. Using a sharp knife, cut the squash in half lengthwise.
- Use a spoon to scoop out the seeds, then transfer to a baking sheet. Brush all sides of the squash with olive oil, and season with salt and pepper.
- In a small bowl, combine the cherry tomatoes, olive oil, minced garlic, and pesto. Stir to combine. Divide the feta cheese crumbles and tomato mixture between the two spaghetti squash halves.
- Bake in your preheated oven for 40-50 minutes, or until the spaghetti squash is fork tender.
- Remove from the oven, add the minced fresh basil and use a fork to scrape the flesh of the squash into long strands. Finish with a sprinkle of Parmesan cheese. Enjoy!
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Nutrition
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Easter, Easy Weeknight Meals, Fall Recipes, Gluten-Free, Healthy, Main Dish, Spring Recipes, Vegetarian,
