Baked Feta Spaghetti Squash
This baked feta spaghetti squash roasts cherry tomatoes, garlic, and creamy feta right inside the squash halves for an easy, low-carb weeknight dinner ready in about an hour.
Servings: 4
Calories: 287kcal
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
- 4 cloves garlic minced
- ½-1 block feta cheese divided into two pieces(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)
Instructions
- Preheat the oven to 400℉ (200°C).
- Prepare spaghetti squash: Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds. Place the halves of squash cut side up on a baking dish or casserole dish. A rimmed baking sheet will work too. Coat it in olive oil and salt and pepper. Add a block of feta cheese in the center of each spaghetti squash half.
- Prepare feta mixture: In a small bowl, combine the cherry tomatoes, remaining olive oil, minced garlic, Italian seasoning, and salt and pepper. Stir to combine. Divide the mixture evenly in each of the spaghetti squash halves on top of the feta cheese.
- Bake: Roast in the oven for 50-60 minutes in the preheated oven, until the squash is fork tender.
- Mix: Scrape spaghetti squash into strands with a fork. There will be some extra liquid but don't worry! It will absorb as you mix it with the spaghetti squash and feta. Mix everything really well until the feta gets melty and creamy.
- Serve: Top it with basil, more feta or more seasoning if needed(optional). Enjoy!
Notes
- For extra protein, stir in cooked shredded chicken, turkey sausage, or white beans.
- Use crumbled feta if you don’t have a block
- Make it dairy-free by swapping feta for a vegan feta-style cheese.
Nutrition
Calories: 287kcal