Feta Spaghetti Squash
This baked feta spaghetti squash is a lighter twist on the viral feta pasta! The roasted squash strands mix with creamy baked feta, garlic, and tomatoes for a cozy, low-carb dinner full of flavor.
Servings: 2 servings
Equipment
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.
Video
Notes
My Top Tip: Microwave the squash for 5 minutes before cutting it. It makes it so much easier to cut in half and it's safer too!
Storage: 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.
Nutrition
Serving: 0.5spaghetti squash | Calories: 716kcal | Carbohydrates: 42g | Protein: 20g | Fat: 55g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Cholesterol: 101mg | Sodium: 1399mg | Potassium: 775mg | Fiber: 8g | Sugar: 15g | Vitamin A: 1581IU | Vitamin C: 29mg | Calcium: 689mg | Iron: 3mg
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