Tomato Feta Baked Spaghetti Squash
Tomato Feta Baked Spaghetti Squash is a heartwarming dish that beautifully combines the sweetness of roasted spaghetti squash with tangy cherry tomatoes and creamy feta cheese. This easy-to-make recipe not only delivers on flavor but also makes for an impressive presentation, perfect for family dinners or gatherings. Enjoy a healthy, low-carb alternative to pasta that’s packed with deliciousness and sure to please everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 medium spaghetti squash (about 3 lbs)
- 2 cups cherry tomatoes, halved
- 1 cup crumbled feta cheese
- 2 tbsp extra virgin olive oil, plus more for drizzling
- ¼ cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle olive oil inside each half and season with salt and pepper.
- Place the squash halves cut-side down in the baking dish and roast for about 40-45 minutes until tender.
- While roasting, mix cherry tomatoes, feta cheese, basil, salt, pepper, and olive oil in a bowl until well combined.
- After roasting, use a fork to scrape the spaghetti strands into a mixing bowl. Add the tomato-feta mixture and stir gently.
- Spoon the mixture back into the squash halves and return them to the oven for another 10-15 minutes to meld flavors.
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 280
- Sugar: 4g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg
Keywords: For extra flavor, sauté garlic before mixing it with tomatoes. Customize by adding vegetables like spinach or swapping feta for goat cheese. Store leftovers in an airtight container in the fridge for up to three days.