Baked Feta Spaghetti Squash
This easy baked feta spaghetti squash is a rich, creamy, low carb dinner that only takes a few ingredients and is so delicious and satisfying!
Prep: 5 minutes
Cook: 1 hour
Servings: 2 large servings
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
Serving: 1stuffed halfCalories: 636kcalCarbohydrates: 50gProtein: 23gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 103mgPotassium: 1117mgFiber: 9gSugar: 20gVitamin A: 2670IUVitamin C: 65mgCalcium: 737mgIron: 4mg
