Feta Spaghetti Squash
Updated Oct 06, 2025
This baked feta spaghetti squash is a great low-carb twist on baked feta pasta! Enjoy this easy vegetarian on a weeknight with easy clean-up!
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A Low-Carb Baked FEta “Pasta”
This feta spaghetti squash is my new obsession! It’s a low-carb take on an oldie but goodie, baked feta pasta that combines feta cheese, tomatoes, salt, pepper, garlic and olive oil inside a spaghetti squash instead of with pasta. I love that is has all the flavor of baked feta pasta with that it’s loaded with veggies that look like spaghetti!
I got the idea to make this Feta Spaghetti Squash from Grilled Cheese Social and it has gone viral on social media with over 15 million views. If you haven’t tried it yet, I think you’ll love it too because it’s a one and done type of recipe meaning everything gets baked together without multiple steps involved and the end result is so good!
Happy Cooking!
– Yumna
Feta Spaghetti Squash Ingredients
- Spaghetti Squash: Go for a small squash that would feed about two people.
- Feta Cheese: Depending on the size of your spaghetti squash, use between 2 and 4 ounces of feta cheese. Use the block, not the crumbles because they may overcook otherwise. Make sure to use a good-quality block of feta cheese for the best flavor and texture.
- Cherry Tomatoes: Yo can cut them in half so they fit around the feta easier if they are too big. If cherry tomatoes aren’t handy, diced regular tomatoes or even a few spoonfuls of sun-dried tomatoes can work as a substitute.
- Garlic: A couple minced cloves, but you can swap for ½ teaspoon garlic powder.
- Seasonings: Just salt and pepper, but you can also add dried basil.
- Olive Oil: For drizzling on top of the tomatoes and feta.
How to Make Feta Spaghetti Squash
Feta Spaghetti Squash
Video
Ingredients
- 1 large spaghetti squash split in half, seeds removed
- 1 8-ounce block feta cheese
- 1 cup cherry tomatoes halved
- 4 tablespoons olive oil
- 2 cloves garlic minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh basil chopped
Instructions
- Preheat oven to 400°F degrees. Line a baking sheet with parchment paper.
- Cut spaghetti squash in half lengthwise, scoop out the seeds and discard. Place cut side up in the prepared baking sheet.
- Break the feta block in half and place each half in the middle of each squash half. Add the cherry tomatoes on top, along with the olive oil, garlic, salt and pepper.
- Bake until the feta cheese looks melty and golden brown on the edges and the spaghetti squash is fork tender, about 45-50 minutes.
- Use a fork to pull the inside of the squash apart, which will come out in strands that look like spaghetti. Stir it all together and scatter it with fresh basil. Enjoy immediately.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Cheese Variations: If feta isn’t your thing or you’re looking for a different flavor profile, try using goat cheese, ricotta, or even cream cheese for a different taste and texture.
- Protein Boost: To add protein, consider mixing in cooked chicken, shrimp, or even chickpeas for a vegetarian option.
- Vegetable Additions: Roasted red peppers, spinach, mushrooms, or zucchini can be great additions to this dish, adding more nutrients and flavors.
Recipe Tips
- Microwave the squash before cutting. Just pop it in for 5 minutes to soften it and it makes it so much easier to cut in half.
- Properly cook the spaghetti squash: For perfectly cooked spaghetti squash, roast it until it’s just fork-tender. Overcooking can make it mushy. Let it cool slightly before shredding into strands.
- Serve Immediately: This dish is best enjoyed fresh out of the oven when the cheese is melty, and the squash is at its best texture.
FAQs
For storing your leftover Spaghetti Squash with Feta, let it cool down and then place it in an airtight container in the fridge for up to 3 to 4 days.
When you’re ready to reheat, pop it in the oven at 350°F or gently warm it in the microwave on a lower power setting to keep the squash and cheese in good condition.
It’s not a good idea to freeze Spaghetti Squash. Freezing and then thawing it can really mess with the texture, turning the squash watery and mushy, and the feta might not fare well either, likely becoming grainy.
Spaghetti squash can release moisture during cooking. To minimize this, make sure you bake the squash cut side up and don’t overcook it. Letting it rest for a few minutes after baking can also help the excess moisture evaporate.
Comments
Will this work with crumbled feta? Thank you
Yes, definitely!
I’m planning on making this this week. Can I prep it the night before and keep it refrigerated until I’m ready to cook it?
I haven’t tried prepping this recipe ahead of time but I think it would store all right overnight! Please let me know how it turns out if you end up trying it!!
Why does it say there are 42 carbs in 1/2 of this? There are not many carbs in the squash or the feta cheese! I am confused.
Hi Marie, 1 cup of spaghetti squash is about 10 grams of carbohydrates and a large spaghetti squash can yield 6-8 cups. Most of the carbs in this recipe come from spaghetti squash!
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