Baked Tomato and Feta Spaghetti Squash
Looking for a light, delicious, and veggie-packed meal? This Baked Tomato and Feta Spaghetti Squash recipe is a simple, flavor-packed option that’s perfect for any night of the week! It combines the creamy goodness of baked feta with sweet cherry tomatoes, fresh basil, and savory spaghetti squash, making a dish that’s both wholesome and satisfying.
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Best of all, it’s an easy, minimal-prep recipe that lets the oven do most of the work. Whether you’re cutting carbs or just in the mood for something new, this recipe is sure to become a favorite.
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Why You’ll Love Baked Tomato and Feta Spaghetti Squash
- Low-Carb & Nutrient-Dense: Spaghetti squash is an excellent alternative to pasta, bringing fiber and vitamins without the carbs.
- Easy to Make: Just a few simple ingredients and a quick bake time make this recipe ideal for any skill level.
- Fresh and Flavorful: The combo of feta, cherry tomatoes, and basil creates a vibrant dish with creamy, tangy, and slightly sweet notes.
- Versatile for Any Occasion: Great as a main dish for a light dinner or a hearty side for gatherings.
What You Need To Make Baked Tomato and Feta Spaghetti Squash
Here’s a list of ingredients you’ll need. For specific amounts, please refer to the recipe card:
- Spaghetti squash
- Feta cheese (a block works best)
- Olive oil
- Salt & pepper
- Cherry tomatoes, quartered
- Garlic (roasted or minced)
- Basil (fresh or squeeze, though fresh is recommended)
- Balsamic glaze
- Parmesan cheese
How To Make Baked Tomato and Feta Spaghetti Squash
1
Prep the Squash: Start by microwaving the spaghetti squash for about 4 minutes to make it easier to cut. Once softened, slice it lengthwise and scoop out all the seeds. Drizzle the insides with olive oil, then season with salt and pepper.
2
Add Feta and Tomatoes: Place half of the feta block and half of the cherry tomatoes in each half of the squash. The feta will soften and mix beautifully with the squash as it bakes.
3
Bake: Place the squash halves on a baking sheet, cut side up, and bake at 400°F for about 30 minutes. The squash should be tender, and the tomatoes and feta should be roasted to perfection.
4
Finish and Serve: Once baked, scrape the inside of the squash with a fork to create spaghetti-like strands, mixing the feta and tomatoes as you go. Add fresh basil, drizzle with balsamic glaze, and sprinkle a bit of Parmesan cheese over the top. Serve warm and enjoy!
Commonly Asked Questions
What type of feta cheese works best for this recipe?
A block of feta is best, as it bakes evenly and melds into the squash. Crumbled feta may work in a pinch, but a solid block gives the creamiest results.
Can I make this dish vegan?
Yes! Substitute the feta with a vegan cheese that melts well, or try a cashew cream for a dairy-free option.
How can I prepare the squash for easier cutting?
Microwaving the spaghetti squash for 3-5 minutes softens it, making it easier to slice lengthwise. Be sure to prick it with a fork a few times first to let steam escape.
Is balsamic glaze necessary?
While optional, balsamic glaze adds a touch of sweetness and depth that complements the salty feta and acidic tomatoes perfectly. It’s highly recommended!
What other herbs work well in this dish?
If you don’t have basil, try fresh oregano or parsley. They both add a lovely herby flavor that complements the other ingredients.
Baked Tomato and Feta Spaghetti Squash
Ingredients
- 1 spaghetti squash
- 1 block of feta cheese Athenos Feta recommended
- Olive oil
- Salt & pepper to taste
- 1 pint of cherry tomatoes quartered
- Roasted or minced garlic
- Fresh or squeeze basil fresh preferred
- Balsamic glaze
- Parmesan cheese
Instructions
- Start by microwaving the spaghetti squash for about 4 minutes to soften it. Once softened, cut it lengthwise and remove all seeds. Drizzle the inside with olive oil, then season with salt and pepper.
- Place half of the block of feta cheese and half of the quartered cherry tomatoes in each half of the squash. Bake at 400°F for about 30 minutes or until the squash is tender (keep in mind that oven times may vary).
- When done, use a fork to scrape up the squash, mixing the feta and tomatoes into the “noodles” of the squash. Add fresh basil, drizzle with balsamic glaze, and top with Parmesan cheese before serving. Enjoy!
