This meal is a game-changer for weeknight dinners. It’s bursting with flavor, thanks to creamy baked feta, roasted cherry tomatoes, and tender spaghetti squash that perfectly mimics pasta—only lighter and more nutrient-packed. It’s an easy, satisfying dish that will leave you wanting seconds!
Why You’ll Love This Recipe?
- Healthy yet indulgent: Creamy feta meets low-carb spaghetti squash for a guilt-free treat
- Minimal effort, big payoff: Simple ingredients, easy prep, and maximum flavor
- Versatile and customizable: Adjust the seasonings or add protein to make it your own
- Perfect for meal prep: Makes great leftovers and reheats beautifully
Ingredients
- Spaghetti squash
- Cherry tomatoes
- Feta cheese block
- Olive oil
- Garlic
Find the full list of ingredients and measurements below in the recipe card!
Directions
- Preheat your oven to 400°F.
- Slice the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle the cut sides with olive oil. Place them face-down on a baking sheet and roast for about 30-40 minutes, until tender.
- In a baking dish, add the cherry tomatoes and a whole block of feta cheese. Drizzle with olive oil, add minced garlic, and season with salt, pepper, and red pepper flakes. Bake for 30 minutes until the tomatoes burst and the feta becomes creamy.
- Use a fork to scrape out the spaghetti squash “noodles” into a bowl.
- Combine the squash with the baked feta and tomatoes, mixing everything until the sauce coats the squash evenly. Serve warm and enjoy!
Expert Tips and Tricks
- Roast the squash face-down to lock in moisture and ensure even cooking.
- Don’t overbake the squash; it should be tender but not mushy.
- Use a high-quality feta block for the creamiest results. Crumbled feta won’t have the same texture.
- Add fresh basil or parsley on top for a pop of color and freshness.
Recipe Variations and Possible Substitutions
- Swap the feta with goat cheese for a tangier flavor.
- Add grilled chicken, shrimp, or chickpeas for extra protein.
- Use grape tomatoes if cherry tomatoes aren’t available.
- Sprinkle some Parmesan on top for added cheesiness.
Serving and Pairing Suggestions
This dish shines on its own, but you can pair it with:
- A crisp arugula salad with lemon vinaigrette for a fresh side.
- Garlic bread for those who want a bit of crunch.
- A chilled white wine like Sauvignon Blanc or Pinot Grigio.
Storage and Reheating Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave for 1-2 minutes, stirring midway, or in a skillet over medium heat for a fresher texture.
- Avoid freezing, as the spaghetti squash may become watery when thawed.
FAQs
Can I use another cheese besides feta?
Yes, goat cheese or ricotta work well as substitutes.
How do I know when the spaghetti squash is cooked?
It’s ready when you can easily scrape out the “noodles” with a fork.
Can I make this recipe vegan?
Absolutely! Replace the feta with a dairy-free alternative like vegan cream cheese or cashew ricotta.
What other vegetables can I add?
Try roasting zucchini, eggplant, or bell peppers alongside the tomatoes for added flavor and texture.
Conclusion
This Flavor-Packed Baked Feta & Tomato Spaghetti Squash Meal is everything you want in a recipe—simple, delicious, and wholesome. Whether you’re hosting a cozy dinner or meal prepping for the week, this dish delivers big on flavor with minimal fuss. Once you try it, you’ll want to make it again and again!
Print
Flavor-Packed Baked Feta & Tomato Spaghetti Squash Meal
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This baked feta and tomato spaghetti squash meal is a low-carb twist on the viral baked feta pasta! Roasted spaghetti squash serves as the perfect base for creamy feta, sweet cherry tomatoes, and a burst of Mediterranean flavors.
Ingredients
- 1 medium spaghetti squash (about 2.5 lbs)
- 2 cups cherry tomatoes
- 6 oz block of feta cheese
- 3 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise, scoop out seeds, and drizzle the insides with 1 tbsp olive oil. Season with salt and pepper. Place cut side down on the baking sheet and roast for 30-40 minutes, until tender.
- In a baking dish, combine cherry tomatoes, minced garlic, oregano, red pepper flakes, and 2 tbsp olive oil. Add the feta block to the center and toss everything lightly to coat. Roast in the oven for 25-30 minutes until tomatoes burst and feta is golden.
- Once the squash is done, use a fork to scrape out the spaghetti-like strands and transfer to a large bowl.
- Mix the roasted feta and tomato mixture until creamy, then pour over the spaghetti squash strands. Toss to combine.
- Serve warm, garnished with fresh basil leaves.
Notes
- For added protein, top with grilled chicken or chickpeas.
- Experiment with other herbs like thyme or rosemary for a unique twist.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 220
- Sugar: 7g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg