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BAKED FETA SPAGHETTI SQUASH

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This baked feta spaghetti squash recipe is easy and delicious with a creamy feta and tomato sauce. Perfect for fall squash recipes healthy ideas and spaghetti squash healthy meals. Discover what to serve with spaghetti squash for a satisfying dinner.

Ingredients

Scale
  • 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
  • ½ cup roasted red peppers chopped
  • 4 cloves garlic minced
  • ½–1 block feta cheese 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

  1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  2. Drizzle 2 tablespoons olive oil and sprinkle kosher salt and black pepper over the cut sides. Place cut side down on a baking dish.
  3. Roast the spaghetti squash for about 40-50 minutes until tender and easily shredded with a fork.
  4. Meanwhile, in a bowl combine cherry tomatoes, roasted red peppers, minced garlic, remaining 1 tablespoon olive oil, Italian seasoning, and a pinch of salt and pepper.
  5. Once the squash is roasted, flip cut sides up. Place the feta block in the center of each half and pour the tomato mixture around it.
  6. Return to the oven and bake for an additional 15-20 minutes until the feta is soft and the tomatoes are blistered.
  7. Use a fork to shred the spaghetti squash flesh, mixing it with the melted feta and roasted tomatoes to create a creamy sauce.
  8. Top with fresh chopped basil if desired and serve warm.

Notes

  • For a richer sauce use more feta
  • Fresh basil adds bright flavor but is optional

Nutrition

Find it online: https://www.amgroyal.com/baked-feta-spaghetti-squash/