With just a few ingredients, Baked Spaghetti Squash with Feta and Tomatoes delivers big on flavour. It’s easy, low-carb, and the tastiest way to pack more vegetables into your meal! This dish combines creamy feta, sweet roasted spaghetti squash, and juicy burst cherry tomatoes, this dish proves that simple can be sensational.
Simple Go-To Spaghetti Squash Recipe
If you’re new to spaghetti squash, this recipe is the perfect introduction. Its mild, slightly sweet flavour and pasta-like strands make it incredibly versatile. Try it with a simple marinara sauce, tossed with olive oil and garlic, or baked with feta and tomatoes like this recipe. No matter how you prepare it, spaghetti squash is an easy, delicious way to enjoy more veggies.
A Fresh Twist on a Viral Trend
Inspired by the viral baked feta pasta, this Baked Spaghetti Squash with Feta and Tomatoes gives the trend a lighter, veggie-packed spin. Baking feta and cherry tomatoes right in the squash halves creates a luscious, creamy sauce that perfectly coats the tender, spaghetti-like strands of squash.
Ingredients for Baked Spaghetti Squash
Let’s talk about what you need to create this easy and delicious dish.
- Spaghetti Squash: Roasting it brings out its natural sweetness and gives it that signature spaghetti-like texture.
- Block of Feta Cheese: Use high-quality Greek feta for a creamy, tangy melt—skip the crumbled kind for best results.
- Cherry Tomatoes: These roast to perfection, adding a juicy pop of flavour.
- Garlic, Olive Oil, and Seasonings: Garlic, oregano, chili flakes, and olive oil create a Mediterranean-inspired flavour base.
- Fresh Basil: A final touch of brightness to tie it all together.
Pro Tip: For perfectly cooked squash, roast it until fork-tender but not mushy.
Where to Find Spaghetti Squash
Spaghetti squash is a true fall gem. Its mild flavor and pasta-like strands make it a perfect, low-calorie alternative to traditional noodles, and it’s a great way to lighten up your favorite comfort foods.
Look for spaghetti squash at your local farmers’ market or in the produce section of a well-stocked grocery store. With its yellow, melon-like exterior, it’s easy to spot when you know what to look for. Peak season runs from September to early January, so this is the perfect time to give this versatile squash a try!
How to Make Baked Spaghetti Squash in 3 Easy Steps
Making this baked spaghetti squash recipe is so simple—you’ve got this!
- Prep and Roast: Preheat the oven to 400°F. Cut the squash in half, scoop out the seeds, and drizzle with olive oil. Season with salt and pepper, then pop it on a baking sheet cut-side up.
- Assemble the Good Stuff: Place a block of feta in each squash half. Toss in some cherry tomatoes, minced garlic, oregano, chili flakes, and a little more olive oil.
- Bake and Serve: Roast until the squash is tender and the tomatoes are bursting, about an hour. Fluff the squash into strands, stir everything together, and finish with fresh basil.
For exact measurements and baking tips, check the full recipe card below!
Tips for the Best Baked Spaghetti Squash
Keep these quick tips in mind for a flawless Baked Spaghetti Squash with Feta and Tomatoes every time:
- Perfectly Tender Squash: Roast the squash until fork-tender—soft enough to shred but not mushy. Let it cool slightly before fluffing the strands.
- Season Generously: Salt and pepper bring out the best in the squash and balance the feta. Just don’t overdo it since feta is naturally salty.
- Use High-Quality Feta: A block of Greek feta melts into a rich, creamy sauce. Crumbled feta is too dry and doesn’t give the same luxurious texture.
- Enjoy It Fresh: Serve right out of the oven while the cheese is perfectly melty and the squash is warm and tender.
Simple steps, big flavour—this recipe is all about keeping it easy and delicious!
5 Reasons You’ll Love This Baked Spaghetti Squash Recipe
If you’re still deciding, here’s why this Baked Spaghetti Squash with Feta and Tomatoes deserves a spot on your table tonight:
- Incredibly Simple: With minimal prep and just a handful of ingredients, this recipe comes together effortlessly while the oven does the heavy lifting.
- Bursting with Flavour: Creamy feta, sweet roasted tomatoes, and tender spaghetti squash combine for a dish that’s comforting yet vibrant.
- Nutritious and Low-Carb: Packed with veggies and naturally low in carbs, this dish is as wholesome as it is satisfying.
- A Crowd-Pleaser: Whether it’s a casual family dinner or a cozy date night, this beautifully simple recipe is guaranteed to impress.
- Versatile and Mediterranean-Inspired: The bold flavours of feta, garlic, and basil transport you straight to the Mediterranean, while the recipe leaves room for customisation to suit your taste.
With all this going for it, what’s not to love?
If you loved this Baked Spaghetti Squash with Feta and Tomatoes, you’ll want to try these equally delicious recipes. Check out my Spaghetti Squash with Salsiccia Ragù or this comforting Stuffed Butternut Squash with Salsiccia recipe!.
Baked Spaghetti Squash with Feta and Tomatoes
Ingredients
- 1 medium spaghetti squash, halved lengthwise and seeded (ca. 1.2 kg)
- 2-3 tablespoons extra-virgin olive oil, divided
- sea salt and freshly ground pepper, to taste
- 100 g Greek feta cheese, block cut in half
- 250-300 g cherry tomatoes
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- Pinch of chili flakes
- Fresh basil leaves, to garnish
Method
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Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Prep the Spaghetti Squash: Halve the squash lengthwise and scoop out the seeds. Brush the flesh of each half with 2 tablespoons of olive oil (1 tbsp per half). Season generously with sea salt and freshly ground pepper. Place the squash halves cut-side up on the prepared baking sheet.
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Assemble the Filling: In a medium bowl, combine the cherry tomatoes, minced garlic, chili flakes, oregano, and 1 tablespoon of olive oil. Place half of the feta block into the hollow of each squash half, then spoon the tomato mixture evenly over the feta. Drizzle with a little more olive oil.
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Bake to Perfection: Bake for 55–65 minutes, or until the squash is fork-tender and the tomatoes are bursting. The exact timing may vary depending on the size of your squash.
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Serve and Garnish: Using a fork, gently scrape the squash flesh to separate it into strands and mix everything together in the squash halves. Garnish with fresh basil leaves and serve warm. Enjoy!
Notes
- Check for Doneness: Your squash is perfectly roasted when the strands pull away easily from the skin. Test it by poking the flesh with a fork—if it’s still firm, give it another 10–15 minutes in the oven until tender.
- Make It Your Own: Not into feta? Swap it out for goat cheese or cream cheese for a creamy twist. Want to add some protein? Mix in cooked Italian sausage or shredded rotisserie chicken for a heartier meal.
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