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To make Baked Feta Spaghetti Squash, you will need: - 1 medium spaghetti squash - 200g block of feta cheese - 1 cup cherry tomatoes, halved - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese for serving (optional) You can swap some ingredients if needed. Here are some ideas: - Feta cheese: Use goat cheese or ricotta for a different taste. - Cherry tomatoes: Any small tomato will work, or use diced larger tomatoes. - Olive oil: Canola or avocado oil can replace olive oil. - Red pepper flakes: Use fresh chili if you want more heat. - Fresh basil: Try parsley or arugula if you don't have basil. This dish is not just tasty; it's also healthy! Here’s a quick view of what you get per serving: - Calories: 250 - Protein: 10g - Fat: 18g - Carbohydrates: 15g - Fiber: 5g - Sugars: 3g This dish is low in carbs and high in flavor. It's perfect for a healthy meal! {{ingredient_image_1}} To start, you need to preheat your oven to 400°F (200°C). Next, grab your medium spaghetti squash and cut it in half lengthwise. Be careful and use a sharp knife. After cutting, scoop out the seeds inside. This part can be messy, so have a bowl ready for the seeds. Place the squash halves cut-side up on a baking sheet. Drizzle them with olive oil and sprinkle salt, pepper, and dried oregano on top. Now, it's time to add the star of the show: the feta cheese. Place the block of feta right in the middle of the baking sheet. Surround the feta with your halved cherry tomatoes and minced garlic. Drizzle everything again with a bit more olive oil. If you like heat, sprinkle some red pepper flakes on top. Bake this delicious mix in your preheated oven for 30-35 minutes. You want the squash to be tender and the feta to be soft and slightly brown. Once the baking time is up, carefully remove the baking sheet from the oven. The smell will be amazing! Using a fork, scrape the insides of the spaghetti squash to create strands. This is where the fun begins! Mix the roasted tomatoes, garlic, and crumbled feta together with those lovely squash strands. Ensure everything is well combined. This dish is now ready to serve. You can present it right in the squash shells. Add fresh basil leaves on top for a pop of color, and if you like, sprinkle some grated Parmesan cheese for extra flavor. Enjoy your healthy and flavorful baked feta spaghetti squash! To get the best spaghetti squash, pick one that feels heavy. A firm squash means better texture. Always cut it lengthwise to get long strands. Scoop the seeds out well for even cooking. Preheat your oven properly; this helps everything cook evenly. Drizzle enough olive oil to coat the squash but don’t drown it. Season well with salt and pepper for flavor. Bake until tender, around 30 to 35 minutes, but check it a bit earlier. To serve, use the squash shell as a bowl. This looks nice and keeps the dish warm. Mix in the roasted feta, tomatoes, and garlic well. Add fresh basil leaves on top for a pop of color and flavor. If you like, sprinkle some grated Parmesan on each serving. This adds a nice cheesy touch that many love. You can also serve it with a side salad for a complete meal. Baked feta spaghetti squash pairs well with a crisp green salad. A simple side of steamed broccoli works great too. If you want more protein, grilled chicken or shrimp is perfect. For a heartier meal, try serving it with crusty bread. This helps scoop up the delicious squash mix. You can also serve it with roasted vegetables for a colorful plate. Each option adds flavor and makes your meal even better. Pro Tips Choose a ripe squash: Look for spaghetti squash that is firm, with a smooth and vibrant yellow skin for the best flavor and texture. Adjust the feta: Use a flavored feta (like herb or chili) for an extra layer of taste that complements the dish beautifully. Customize your toppings: Feel free to add other roasted vegetables like zucchini or bell peppers for added nutrition and flavor. Make it creamy: Stir in a splash of heavy cream or a dollop of Greek yogurt after mixing for a creamier sauce-like consistency. {{image_2}} You can swap feta cheese for other types. Goat cheese adds a tangy taste. Cream cheese makes the dish creamy and smooth. If you want something sharper, try aged cheddar. Each cheese gives a unique flavor to your baked spaghetti squash. This dish is great for adding extra veggies. Bell peppers add sweetness and color. Zucchini brings a nice texture. Spinach or kale can boost nutrition. Just roast them along with the squash and cheese for a tasty mix. To make this dish vegan, use vegan feta or tofu. Tofu can soak up flavors well. You can also skip the cheese and add more roasted veggies. Nutritional yeast gives a cheesy flavor without dairy. This keeps the dish healthy and plant-based. To keep your baked feta spaghetti squash fresh, let it cool first. Once cool, transfer it to an airtight container. This dish can stay in the fridge for up to four days. If you want to store it longer, consider freezing it. Just make sure to use freezer-safe containers. It will last for about three months in the freezer. When you're ready to enjoy your leftovers, reheat them gently. You can use a microwave or an oven. For the microwave, place a portion in a bowl and heat for one to two minutes. Stir halfway through. If using an oven, preheat it to 350°F (175°C) and bake for about 10-15 minutes. Cover the dish with foil to prevent it from drying out. Meal prepping this dish can save you time. You can roast the spaghetti squash and feta in advance. Store the squash strands and feta separately. When you're ready to eat, just mix the two together. This makes it easy to enjoy a healthy meal anytime. You can also pack the leftovers into single servings for quick lunches. Yes, you can use other squash types. Zucchini or butternut squash work well. They have different textures, but they absorb flavors nicely. Just remember, cooking times may change based on the squash you choose. You will know the spaghetti squash is done when it is tender. You can poke it with a fork. If it goes in easily, it is ready. The skin should also feel soft. Yes, you can make this dish ahead of time. You can cook the squash and mix it with the feta and tomatoes. Store it in the fridge for up to three days. Just reheat it before serving to enjoy its full flavor. If you want a substitute for feta cheese, try goat cheese or ricotta. They both add creaminess. For a dairy-free option, use tofu or a vegan feta. These will change the taste, but they still work well. This blog post covers everything you need to know about spaghetti squash. We discussed the key ingredients, including substitutions and nutritional info. I walked you through each step of the cooking process, sharing tips for great results. We explored variations, like different cheeses and vegan options. Finally, I gave you storage tips to keep leftovers fresh. Spaghetti squash is a versatile dish you can make your own. Enjoy experimenting with flavors and sharing your creations!

Baked Feta Spaghetti Squash

A delicious and healthy dish featuring roasted spaghetti squash, feta cheese, and cherry tomatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 medium spaghetti squash
  • 200 g block of feta cheese
  • 1 cup cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • to taste salt and pepper
  • for garnish fresh basil leaves
  • for serving grated Parmesan cheese (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
  • Place the squash halves cut-side up on a baking sheet and drizzle with olive oil. Season with salt, pepper, and a sprinkle of oregano.
  • Place the block of feta cheese in the center of the baking sheet. Surround it with the halved cherry tomatoes and minced garlic. Drizzle everything with a little more olive oil and sprinkle the red pepper flakes over the top if using.
  • Bake in the preheated oven for about 30-35 minutes, until the squash is tender and the feta cheese is soft and starting to brown slightly.
  • Once done, remove the baking sheet from the oven. With a fork, scrape the insides of the spaghetti squash to create strands.
  • Mix the roasted tomatoes, garlic, and crumbled feta together with the squash strands until well combined.

Notes

Serve in the squash shells for a beautiful presentation.
Keyword feta cheese, spaghetti squash, vegetarian