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Baked Feta Spaghetti Squash overhead view.

Easy Baked Feta Spaghetti Squash w/Tomato & Peppers

Mallory
This Baked Feta Spaghetti Squash recipe is SO delicious and easy to make. It only takes 5-10 minutes to prep and uses minimal ingredients. The melty feta cheese and cherry tomatoes make a flavorful creamy sauce. It's my favorite way to serve spaghetti squash and I hope you enjoy it as much as I do! 😊
5 from 3 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Course Dinner
Cuisine Italian
Servings 4 servings

Equipment

Ingredients
  

  • 1 medium spaghetti squash
  • 3 tablespoon extra virgin olive oil, divided
  • ¼ teaspoon salt more to taste
  • dash black pepper
  • 1 pint cherry tomatoes 8 oz or about 1½ cups
  • ½ cup roasted red peppers, chopped
  • 4 cloves garlic, minced
  • 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
 

  • Preheat the oven to 400℉ (200°C). Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds. The skin is thick so be careful while cutting it.
  • Place the halves of squash cut side up on a baking dish or casserole dish. A rimmed baking sheet will work too. Coat it in olive oil and salt and pepper. Add a half the feta block cheese in the center of each spaghetti squash half.
  • In a small bowl, combine the cherry tomatoes, remaining olive oil, minced garlic, roasted red peppers, Italian seasoning, and salt and pepper. Stir to combine.
  • Divide the mixture evenly in each of the spaghetti squash halves on top of the feta cheese. Roast in the oven for 50-60 minutes in the preheated oven, until the squash is fork tender.
  • Allow the spaghetti squash to cool for at least 10 minutes. Then use a fork to scrape out about half of the spaghetti-like strands into the baking dish along with the filling. There will be some extra liquid but don't worry! It will absorb as you mix it with the spaghetti squash and feta. Mix everything really well until the feta gets melty and creamy, and then scoop the mixture back into the spaghetti squash boats. 
  •  Top it with basil and more feta (optional). 

Video

Notes

Expert Tips
  • To make the spaghetti squash easier to cut, microwave it for a few minutes before cutting it.
  • If you prefer longer spaghetti-like strands, cut the spaghetti squash widthwise instead.
  • Let the squash cool a bit before mixing everything together.
  • Use fresh ingredients if possible. Fresh cherry tomatoes and garlic really make a big difference!
  • For authentic feta cheese look for “Greek feta” and not “feta-style” on the label.
  • If you are sensitive to salt, rinse the block of feta before adding it to the spaghetti squash. 
Storage
  • Refrigerator - store leftovers in an airtight container in the fridge for up to 3-4 days.
  • Reheat - reheat leftovers in the microwave or in a skillet on low or medium heat.
Dietitian Tip
While healthy means something different to everyone, this is a nutrient-rich option. The spaghetti squash provides dietary fiber for a healthy gut. It also provides antioxidants, vitamin C, beta carotene, and pantothenic acid (vitamin B5) which helps your body utilize carbs, protein, and fats. Feta cheese contains protein, calcium, probiotics and fats that can keep you full longer. The cherry tomatoes and red peppers provide vitamin C and antioxidants while the extra virgin olive oil contains heart healthy fatty acids that also support brain health and hormone health.  
Add a whole grain and protein to make this a complete meal! 
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊 
Keyword gluten free, plant-based
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