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
Units
Scale
- 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