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how to make Spaghetti Squash bake
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Spaghetti Squash with Tomatoes and Feta

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.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 2 people
Calories: 310kcal
Author: The Carefree Kitchen

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
US Customary - Metric

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!

Video

Notes

Storing leftovers: store roasted 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.
Cooking time: depending on the size of the spaghetti squash, you may need to cook for up to an additional 15 minutes.
You can substitute 1/2 cup of feta cheese crumbles for the 4 ounces of block feta cheese.

Nutrition

Calories: 310kcal | Carbohydrates: 9g | Protein: 9g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 38mg | Sodium: 615mg | Potassium: 298mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1052IU | Vitamin C: 27mg | Calcium: 285mg | Iron: 1mg