Spaghetti squash has a super power: to be noodles without pasta! This Baked Feta Spaghetti Squash with tomatoes and pesto is rich, creamy, and low carb. It takes minutes to assemble, making it a perfect vegetable-forward weeknight dinner.
Email Me the Recipe!
From time to time, we'll send you the best of Well Plated. Already registered? Log in here.
Baked feta pasta: a trend here to stay.
A few years ago, baked feta pasta took over our kitchens.
In case you’re not on social media (and thus unfamiliar with this explosive trend), the original recipe calls for baking a block of feta cheese surrounded by cherry tomatoes until the feta is melty and the tomatoes are bursting. Stir the two together with pasta noodles, and it’s a quick dinner that delivers on both ease and deliciousness.
Funnily enough, I’ve had this 5 Ingredient Chicken Feta Pasta on my site for years (if only I’d used a feta block!).
Today’s baked feta spaghetti squash is a spin on the trend that ditches the noodles in place of fluffy spaghetti squash strands. If you’re looking to eat fewer carbs or incorporate more vegetables, it does both! (Check out this Spaghetti Squash Carbonara too).
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Spaghetti Squash. This mild and versatile vegetable is a fabulous way to have the pasta experience without the carbs. See How to Cook Spaghetti Squash for a deep dive.
- Feta. It’s the only thing you need to create a savory, creamy pasta sauce.
- Pesto. My twist to give this baked feta pasta without pasta more flavor. You can use homemade Basil Pesto, or keep it easy with your favorite store brand.
- Cherry Tomatoes. Sweet, plump, and great-tasting year-round, especially when baked.
How to Make Baked Feta Spaghetti Squash
Prepare. Preheat your oven to 400°F and line a baking sheet with parchment paper. Halve the spaghetti squash and scoop out the seeds and pulp.
Assemble. Place the squash on the baking sheet and rub the cut sides with oil, salt, and pepper. Place half of a block of feta in each squash cavity. Stir together the tomatoes, pesto, garlic, and remaining oil and spoon this over the feta.
Cook. Bake the squash until the tomatoes are breaking down and the squash is tender, about 55 minutes to 1 hour 5 minutes.
Finish. Use a fork to fluff the squash flesh inward to separate the strands and stir together with the feta and tomatoes. Sprinkle with basil and ENJOY!
What to Serve With Baked Feta Spaghetti Squash
There’s a lot of richness in this recipe, so you’re going to want to keep your sides light!
- Salad. This Mediterranean Salad would work especially well!
- Vegetables. Use Sauteed Spinach as a side or add it to the squash as a bonus veggie.
- Bread. You can never go wrong with No Knead Focaccia!
More Spaghetti Squash Recipes
Baked Feta Spaghetti Squash
email me the recipe!
From time to time, we’ll send you the best of Well Plated. Already registered? Log in here.
Ingredients
- 1 medium spaghetti squash about 2 pounds
- 3 teaspoons extra virgin olive oil divided
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 8-ounce block feta cheese
- 1 pint cherry tomatoes about 2 cups
- 3 tablespoons Basil Pesto
- 1 clove garlic minced
- Chopped fresh basil for serving
Instructions
- Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise: Using a very sharp, sturdy chef's knife, trim off the base end of the spaghetti squash so you have a flat surface. Stand it upright and carefully cut it in half lengthwise from top to bottom. Scoop out the seeds and stringy insides.
- Place the halves cut-side up on the parchment. Drizzle each with 1/2 teaspoon oil and sprinkle with the salt and pepper. Rub lightly to evenly coat the insides of the squash.
- Slice the block of feta in half, and place one half in each squash cavity.
- In a small bowl, stir together the tomatoes, pesto, garlic, and remaining 2 teaspoons oil. Spoon over the feta.
- Bake the squash until the tomatoes are breaking down and the squash is fork-tender and its skin gives a little when pressed on the outside (be careful, it is hot!), about 55 minutes to 1 hour 5 minutes, depending upon your squash.
- With a fork, fluff the squash flesh inward to separate the strands and stir together with the feta and tomatoes (the feta will be nice and melty). Sprinkle with fresh basil.
Notes
- TO REHEAT: Rewarm leftovers in an oven at 350°F until hot and melty.
Nutrition
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.
Sign Me Up
