Baked Feta Spaghetti Squash: Easy and Irresistible Recipe

You know those chilly weeknights when you want something warm, creamy, and soul-huggingbut not too heavy? This baked feta spaghetti squash checks every cozy box. Inspired by TikTok and Pinterest trends, this recipe has earned its popularityand for good reason. It’s a simple, satisfying dish ready in under an hour, and it looks elegantly impressive while being surprisingly easy to make.

This dish is all about melty feta, juicy roasted tomatoes, fragrant garlic, and roasted squash strands that twirl like real pasta. Think of it as a Mediterranean-inspired twist on healthy mac and cheese. It’s pantry-friendly, flavorful, and nourishingperfect for cozy moments or impromptu weeknight dinners.

I first made a version of this years ago after harvesting spaghetti squash from my granddad’s gardenwe didn’t waste a thing back then. After rounds of tweaking, I’ve perfected the balance of salt and squash. The secret trick with the roasted feta? Absolute game-changer. Let me show you how!

Why You’ll Love This Recipe

• Cozy and Nostalgic: This recipe delivers warm, rich comfort food vibes with a lighter twistand an extra dose of vegetables.
• Healthy and Satisfying: Spaghetti squash is naturally low in carbs and high in fiber. When paired with roasted tomatoes and creamy feta, it becomes nutritionally balanced and indulgent.
• Beginner-Friendly: Requires just a few basic tools and no fancy techniquesideal for home cooks of all levels.
• Customizable: Easily modify toppings or mix-ins to include fresh basil, parmesan, or even sautéed spinach.

Key Ingredients and Tools

This dish relies on a few fresh and pantry staplesyou don’t need anything fancy to create big flavor. Here’s what you’ll need:

• Tools: A sharp kitchen knife, cutting board, large baking dish, spoon for scooping seeds, and fork for shredding squash strands.

How It Works: Step-by-Step

Let’s break this recipe down into easy-to-follow steps so your baked feta spaghetti squash turns out delicious every time:

1. Prep the Squash: Carefully slice the spaghetti squash in half lengthwise. Scoop out seeds and stringy pulp using a spoon. Drizzle the cut sides with 1 tablespoon of olive oil each and season with salt and pepper. Place squash cut-side down in a large baking dish or on a parchment-lined baking sheet.
2. Roast the Veggies: In the same dish (or a separate small baking dish if needed), combine cherry tomatoes, chopped roasted red peppers, 2–3 cloves of minced garlic, and 1 teaspoon of Italian seasoning. Toss with 1 tablespoon olive oil. Nestle a block of feta cheese in the center of the mixture. Roast everything at 400°F (200°C) for 45–50 minutes, until the squash flesh shreds easily and tomatoes are blistered.
3. Create the Sauce: Once roasted, scrape the squash strands with a fork, keeping them inside the shell or transferring to the tomato-feta mix. Use a spoon or spatula to gently combine the squash, tomatoes, red peppers, garlic, and melted feta into a creamy, flavorful sauce.
4. Finish and Serve: Top generously with freshly chopped basil and add cracked black pepper or red chili flakes if desired. Serve warm.

Pro Tip: Timing Chart

Troubleshooting and Tweaks

First time working with spaghetti squash or baking a block of feta? These quick troubleshooting tips have you covered:

• Soggy Squash: If the squash strands are mushy, it’s likely under-roasted. Bake for an additional 5–10 minutes until fork-tender and stringy.
• Feta Too Dry: Always use a full-fat feta block, nested in tomatoes, and avoid overbaking to keep the texture creamy.
• More Flavor: Brighten the dish with a squeeze of lemon juice or a drizzle of balsamic glaze before serving.
• More Protein: Add a handful of white beans, grilled chicken, or chickpeas to bulk up the dish for heartier appetites.

Storage and Serving Tips

This baked feta spaghetti squash stores and reheats like a dreamgreat for meal prep or easy leftovers.

• Reheat: Warm in the microwave in 30-second increments, or reheat gently in a nonstick skillet over low heat until warmed through.
• Serving Idea: Serve with a crisp side salad, a poached egg for extra richness, or crusty whole grain bread for a Mediterranean-inspired supper.

Expert Insight: Elevating Flavor with Baked Feta Spaghetti Squash

Using baked feta in spaghetti squash dishes not only adds creamy texture but also infuses a tangy richness that beautifully balances the squash’s subtle sweetness. Roasting the cheese alongside tomatoes and garlic enhances complexity and brings out umami, creating a comforting, crave-worthy bite in every forkful.

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Perfecting My Baked Feta Spaghetti Squash Recipe

After several rounds of trial and errorlike over-roasting the squash or undersalting the fetaI finally perfected this baked feta spaghetti squash recipe. Finding the right balance of textures and flavor took time, but now it’s a crave-worthy comfort meal that’s still healthy and impressively simple. One of my favorite go-tos for cozy dinners!

FAQs ( Easy Baked Feta Spaghetti Squash w/Tomato & Peppers )

Conclusion

This baked feta spaghetti squash is the kind of feel-good, veggie-filled meal that brings flavor, comfort, and convenience to your table. With sweet roasted squash, tangy feta, and herby tomatoesall baked to perfectionit’s a nourishing and impressive dish ready in under an hour.

Customize with your favorite herbs, sprinkle on some parmesan, or tuck in sautéed greens for variety. Leftovers are even better the next day, making it both a dinner win and a lunch savior. Try it soonyour spoon (or fork) will thank you.

And if your family passed down a version of this, I’d love to hear it. Let’s keep comfort cooking aliveone cozy squash recipe at a time.

Olivia Farnsworth

Baked Feta Spaghetti Squash: Easy and Irresistible Recipe

This baked feta spaghetti squash is an easy and irresistible recipe perfect for fall squash recipes healthy enthusiasts. With melty feta, cherry tomatoes, and roasted red peppers, this spaghetti squash recipe ideas dish creates a creamy, flavorful sauce that’s both spaghetti squash healthy and satisfying. Discover what to serve with spaghetti squash in this delicious Italian-inspired dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Calories: 280

Ingredients Method Notes

Ingredients

  

• 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)

Method

 

1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle 1 tablespoon of olive oil over the cut sides of the squash and season with kosher salt and black pepper.
4. Place the squash halves cut-side down on a baking dish and roast for 40 minutes, or until tender.
5. While the squash roasts, in a mixing bowl combine cherry tomatoes, roasted red peppers, minced garlic, remaining 2 tablespoons olive oil, Italian seasoning, kosher salt, and pepper.
6. After 40 minutes, remove the squash from the oven and carefully flip cut-side up.
7. Nestle the block of feta cheese in the center of the squash halves.
8. Spoon the tomato and pepper mixture around and over the feta.
9. Return the dish to the oven and bake for an additional 10 minutes, or until the feta is soft and slightly golden.
10. Remove from oven and use a fork to scrape the flesh of the spaghetti squash, mixing it gently with the melted feta and tomato mixture to create a creamy sauce.
11. Sprinkle chopped fresh basil on top before serving.

Notes

• For a lighter sauce use 4 oz of feta cheese; for a richer sauce use 6-8 oz. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.