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This feta spaghetti squash is my new obsession! It’s all about taking creamy, tangy feta cheese and pairing it with the natural sweetness of spaghetti squash and the juiciness of cherry tomatoes. As it bakes, the cheese melts into a creamy sauce, while the tomatoes add a pop of freshness. The squash itself becomes tender and easily shreds into pasta-like strands. Finished with a sprinkle of fresh basil, this Baked Feta Spaghetti Squash is a low-carb take on an oldie but goodie, baked feta pasta!
Table of Contents
- Recipe At a Glance
- Ingredients to Make Baked Feta Spaghetti Squash
- Popular Substitutions & Additions
- How to Make Spaghetti Squash Feta Pasta
- Tips for Making the Best Spaghetti Squash With Feta
- What to Serve With Baked Feta Spaghetti Squash
- How to Store & Reheat Spaghetti Squash with Feta
- Frequently Asked Questions
- More Squash Recipes:
- Feta Spaghetti Squash Recipe
I got the idea to make this Feta Spaghetti Squash from Grilled Cheese Social and it has gone viral on social media with over 12 million views within two weeks of sharing. What I love about this recipe is that it’s a one and done type of recipe meaning everything gets baked together without multiple steps involved and the end result is so satisfying and delcious!
Recipe At a Glance
Cuisine Inspiration: Mediterranean-inspired
Primary Cooking Method: Baking
Dietary Info: Low-Carb, Vegetarian
Key Flavor: Salty, Tangy Feta and Slight Sweet Roasted Squash & Tomatoes
Skill Level: Easy
Summary
- Healthy Twist on a Trend: This recipe takes the viral baked feta pasta trend and gives it a nutritious makeover with low-carb spaghetti squash, making it ideal for those on who still want to indulge.
- Rich in Flavor: Despite being a healthier option, it doesn’t compromise on taste. The creamy feta cheese and roasted cherry tomatoes create a rich, flavorful sauce that pairs really well with the squash.
- Easy and Convenient: This dish is incredibly easy to prepare with minimal hands-on time. It’s perfect for busy weeknights or when you want a delicious meal without much fuss. Plus, you only need a few ingredients!
- Customizable: You can easily add your twist to this dish – throw in some spinach, olives, or even grilled chicken for added protein. It’s versatile and caters to a variety of tastes and preferences.
Ingredients to Make Baked Feta Spaghetti Squash
- Spaghetti Squash: The base of this dish, spaghetti squash is a fantastic low-carb substitute for pasta. When cooked, it shreds into spaghetti-like strands.
- Feta Cheese: A block of feta cheese forms the creamy, tangy center of this dish. As it bakes, it melts into a delicious sauce.
- Cherry Tomatoes: These add a burst of juicy flavor and sweetness, complementing the creamy feta perfectly.
- Garlic: A couple of cloves of minced garlic infuse the dish with a subtle, aromatic flavor.
- Seasonings: Salt and black pepper are used to enhance the overall taste.
- Olive Oil: Used to roast the ingredients, adding richness and depth to the flavors.
- Fresh Basil: Chopped basil adds a fresh, herby finish to the dish.
Popular Substitutions & Additions
- 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 artichoke hearts can be great additions to this dish, adding more nutrients and flavors.
- Herbs and Spices: While basil is classic, feel free to experiment with other herbs like parsley, oregano, or dill. Adding red pepper flakes can introduce a spicy kick.
- Tomato Variations: If cherry tomatoes aren’t handy, diced regular tomatoes or even a few spoonfuls of sun-dried tomatoes can work as a substitute.
How to Make Spaghetti Squash Feta Pasta
- Cut spaghetti squash in half lengthwise, discard the seeds, and place cut side up on the prepared baking sheet.
- Break the feta block in half and place a half in the middle of the squash.
- Add the cherry tomatoes on top, along with the garlic and olive oil. Season with salt and pepper.
- Bake until the feta cheese looks melty and golden brown on the edges and the spaghetti squash is fork tender.
- Take a fork and loosen the strands of cooked spaghetti squash around the edges.
- Stir it all together.
Tips for Making the Best Spaghetti Squash With Feta
- 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.
- Season well: Don’t skimp on the seasonings. The right amount of salt and pepper enhances the natural flavors of the squash and complements the feta cheese. Just be careful not to over-salt!
- Quality of Feta: Use a good-quality block of feta cheese for the best flavor and texture. Crumbled feta tends to be drier, but a block will melt into a creamy, delicious sauce.
- Serve Immediately: This dish is best enjoyed fresh out of the oven when the cheese is wonderfully melty, and the squash is at its best texture.
What to Serve With Baked Feta Spaghetti Squash
While this feta spaghetti squash is amazing on it’s own, sometimes I like to serve it as a side! Below you’ll find a complete dinner that pairs perfectly with this recipe when using as a side, and as a bonus most of it can all be cooked in the oven along with it!
- Oven Baked Chicken Breast
- Oven Roasted Brussels Sprouts
- Skillet Dinner Rolls
- No Bake Cheesecake Cups
How to Store & Reheat Spaghetti Squash with Feta
For storing your leftover Spaghetti Squash with Feta, let it cool down and then place it in an airtight container in the fridge.
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.
How long will spaghetti squash with feta last in the fridge? In the fridge, it should stay fresh and tasty for about 3 to 4 days, as long as it’s stored properly in an airtight container.
Can I freeze spaghetti squash with feta? It’s not a good idea to freeze Spaghetti Squash. Freezing and then thawing this dish can really mess with the texture, turning the squash watery and mushy, and the feta might not fare well either, likely becoming grainy. For the best taste and texture, enjoy it fresh or from the fridge.
Frequently Asked Questions
Spaghetti squash can release moisture during cooking. To minimize this, ensure 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.
Feta cheese doesn’t melt into a liquid form like some other cheeses. It softens and becomes creamy when heated. If it’s not softening, check to ensure your oven is at the correct temperature.
Avoid overcooking it. Start checking the squash around the 30-minute mark and every few minutes thereafter. Remember, it will continue to cook a bit even after you remove it from the oven.
Give this Baked Feta Spaghetti Squash a try for those nights when you want something comforting yet light. It’s a dish that’s sure to surprise you with its bold blend of flavors, making healthy eating both easy and delicious.
More Squash Recipes:
- Spaghetti Squash Lasagna
- Spaghetti Squash Shrimp Scampi
- Creamy Butternut Squash Pasta
- Butternut Squash Noodles
- Butternut Squash Risotto
If you try this feel good Feta Spaghetti Squash recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
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Feta Spaghetti Squash
Ingredients
- 1 large spaghetti squash split in half, seeds removed
- 1 8-ounce block feta cheese
- 1 cup cherry tomatoes halved
- 2 cloves garlic minced
- Salt and pepper to taste
- 4 tablespoons olive oil
- ¼ cup chopped basil
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 garlic and olive oil. Season with 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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
This was totally delicious and we- my dog and I ate it all in 2 days. The flavors kept making me want to eat more!! Thank you!!!
I tried this recipe for the first time and I really liked it ,soo good 😀
So nice to hear!
one of my favorite recipes!
Thanks so much!