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BAKED FETA SPAGHETTI SQUASH centered hero view, clean and uncluttered
Yesica Andrews

Baked Feta Spaghetti Squash: Easy and Irresistible Recipe

This baked feta spaghetti squash is an easy and irresistible recipe perfect for fall squash recipes healthy enthusiasts. With melty feta, cherry tomatoes, and roasted red peppers, this spaghetti squash recipe ideas dish creates a creamy, flavorful sauce that's both spaghetti squash healthy and satisfying. Discover what to serve with spaghetti squash in this delicious Italian-inspired dinner.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 medium spaghetti squash
  • 3 tablespoon extra virgin olive oil, divided
  • ¼ teaspoon kosher salt (more to taste)
  • pinch black pepper
  • 1 pint cherry tomatoes (8 oz or about 1½ cups)
  • ½ cup roasted red peppers, chopped
  • 4 cloves garlic, minced
  • ½-1 block feta cheese (4-8 oz, if you like a lighter sauce use 4. If you prefer a richer sauce, use 6-8)
  • 1 teaspoon Italian seasoning
  • ¼ cup fresh basil, chopped (optional for topping)

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle 1 tablespoon of olive oil over the cut sides of the squash and season with kosher salt and black pepper.
  4. Place the squash halves cut-side down on a baking dish and roast for 40 minutes, or until tender.
  5. While the squash roasts, in a mixing bowl combine cherry tomatoes, roasted red peppers, minced garlic, remaining 2 tablespoons olive oil, Italian seasoning, kosher salt, and pepper.
  6. After 40 minutes, remove the squash from the oven and carefully flip cut-side up.
  7. Nestle the block of feta cheese in the center of the squash halves.
  8. Spoon the tomato and pepper mixture around and over the feta.
  9. Return the dish to the oven and bake for an additional 10 minutes, or until the feta is soft and slightly golden.
  10. Remove from oven and use a fork to scrape the flesh of the spaghetti squash, mixing it gently with the melted feta and tomato mixture to create a creamy sauce.
  11. Sprinkle chopped fresh basil on top before serving.

Notes

  • For a lighter sauce use 4 oz of feta cheese; for a richer sauce use 6-8 oz. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.