Baked Spaghetti Squash with Feta and Tomatoes is light yet deeply satisfying. Simple to assemble, it becomes rich and creamy as the feta softens and melds with roasted tomatoes, garlic, and a touch of pesto. This vegetarian main offers a comforting, healthy alternative to traditional pasta dishes.
Baked Spaghetti Squash With Feta and Tomatoes
This recipe is inspired by the popular baked feta method that transforms crumbly feta into a creamy, spreadable centerpiece. Instead of tossing that creamy feta with pasta, we bake the tomato-and-feta mixture inside roasted spaghetti squash halves. The squash shreds into noodle-like strands, soaking up the tangy, savory flavors—especially when finished with fresh basil and a sprinkle of Parmesan.
The addition of pesto lifts the overall flavor, adding herbaceous depth without overpowering the tomato and feta. The result is a satisfying, lower-carb meal that still feels indulgent.
Why You’ll Love This Recipe
- Effortless to prepare. Combine the filling, stuff it into each squash half, and bake—minimal hands-on time.
- Light but satisfying. Spaghetti squash replaces pasta for a lower-carb option that still delivers big flavor thanks to feta, pesto, and garlic.
- Clean, wholesome ingredients. The recipe uses simple pantry staples and fresh produce, making it easy to serve to family or guests.
Key Ingredients You Will Need
- Spaghetti squash – Choose one that is deep yellow, firm, and heavy for its size.
- Olive oil – Or avocado oil, used to roast and coat the squash and tomatoes.
- Cherry tomatoes – Halved so they burst and release their juices as they roast.
- Garlic – Fresh minced garlic balances the tang of the feta and the sweetness of the tomatoes.
- Pesto – Homemade or store-bought adds herbaceous richness and pairs beautifully with feta.
- Feta cheese – Block feta bakes into the creamiest texture, though crumbles will also work.
How to Make Baked Feta Spaghetti Squash
- Preheat and prep. Preheat the oven to 400°F (205°C). For easier cutting, microwave the whole squash on high for 1 minute, then transfer to a cutting board and slice it lengthwise. Scoop out the seeds.
- Season the squash. Place the squash halves cut-side up on a baking sheet, brush with olive oil, and season with salt and pepper.
- Make the filling. In a bowl, combine halved cherry tomatoes, olive oil, minced garlic, and pesto. Stir, then divide the tomato mixture between the two squash halves and top with feta (either crumbled or pieces from a block).
- Bake. Roast for 40–50 minutes, or until the squash flesh is fork-tender. Cooking time can vary with squash size; add up to 15 more minutes if needed.
- Finish and serve. Remove from the oven, sprinkle minced fresh basil over each half, and use a fork to scrape the flesh into long strands. Finish with a little grated Parmesan and serve warm.
Frequently Asked Questions
What’s the best feta to use? A block of feta produces the creamiest texture when baked, but crumbled feta works as well.
How long does spaghetti squash take to roast? At 400°F, plan for about 40–50 minutes. Exact time depends on squash size and oven variations.
How do you know when it’s done? Test with a fork: if the tines slide in and out easily, the squash is tender and ready.
Recipe Tips
- Microwaving the intact squash for one minute makes it much easier to cut in half.
- Roasted squash stores well in the refrigerator for up to 5 days; use in salads, bowls, or to reheat with the filling.
- If you prefer a creamier texture, use block feta instead of crumbles.
Storage Instructions
- Storing leftovers: Keep roasted squash and any filling in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat larger portions in a 350°F oven until warmed through. Smaller portions can be reheated briefly in the microwave.
More You’ll Love
This baked feta tomato spaghetti squash is a bright, flavorful meal that doesn’t compromise on richness. It pairs well with a simple green salad or crusty bread for those who want a little extra carb on the side.
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, halved
- 1 tablespoon olive oil
- 2 teaspoons garlic, minced
- 4 teaspoons pesto
- 4 ounces feta cheese (approximately)
Garnish
- 2 tablespoons fresh basil, minced
- 2 tablespoons Parmesan cheese
Instructions
- Preheat the oven to 400°F (205°C).
- Place the whole spaghetti squash in the microwave for 1 minute to soften slightly, then cut it in half lengthwise and scoop out the seeds.
- Brush each half with olive oil and season with salt and pepper. Place cut-side up on a baking sheet.
- In a bowl, toss the halved cherry tomatoes with olive oil, minced garlic, and pesto.
- Divide the tomato mixture and feta between the two squash halves, spreading the filling in the cavities.
- Bake for 40–50 minutes, or until the squash is fork-tender. If needed, bake up to 15 minutes longer depending on squash size.
- Remove from the oven, sprinkle with minced basil, and use a fork to scrape the squash flesh into long strands. Finish with Parmesan and serve.
Notes
Storing leftovers: Store roasted squash and filling in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: Reheat larger portions in a 350°F oven; smaller portions can be reheated in the microwave.
Feta substitution: If you prefer, use 1/2 cup crumbled feta instead of a 4-ounce block.
Nutrition (per serving, estimated)
Calories: 310 kcal | Carbohydrates: 9 g | Protein: 9 g | Fat: 27 g | Saturated Fat: 8 g | Sodium: 615 mg
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
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