Feta Baked Spaghetti Squash
September 20, 2025 · Dinner
Feta Baked Spaghetti Squash
Looking for a veggie-packed, low-carb pasta dish? This recipe is perfect for you! Our spin on the viral feta pasta bake, this squash dish is a lighter, but equally easy to prepare alternative!
Author: Jennifer Nicole Bianchini, MS, RD, LDN, IFNCP, RYT · Prep Time: 5 · Cook Time: 50 · Total Time: 60 minutes · Yield: 4 Servings
Ingredients
- 2 Spaghetti Squash (halved, with the seeds removed)
- 16 ounces Feta Cheese
- 4 cups Cherry Tomatoes (halved)
- 4 Garlic (minced)
- 1/4 cup Extra Virgin Olive Oil
- 1/2 cup Basil Leaves (chopped)
Instructions
- Preheat oven to 400°F degrees. Line a baking sheet with parchment paper or spray with cooking spray.
- Place the spaghetti squash, halved with the seeds removed, on the baking sheet, cut side up.
- Break the feta blocks in half, creating four portions of feta cheese.
- Place one portion of feta cheese in each spaghetti squash half, the add the cherry tomatoes, garlic, thyme, salt, and pepper. Drizzle with 1 tbsp olive oil.
- Place a sheet of aluminum foil over the squash, forming a tent. The foil doesn’t need to tightly cover the squash. The intent is to capture some of the steam to speed up the cooking process.
- Place the squash in the preheated oven and bake until the feta cheese is beginning to melt and the spaghetti squash is fork tender. It should take about 45-50 minutes.
- Using a fork, pull apart the squash into spaghetti-like strands. Mix everything all together, blending the spaghetti squash with the roasted cherry tomatoes and melty feta cheese. Top with chopped basil and serve.
Notes
To store, remove the squash mixture from the skins and pour into a container. Seal and keep in the fridge for up to 5 days.
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