Description
This Creamy Baked Feta Spaghetti Squash is a delicious, low-carb twist on the viral baked feta pasta. Sweet, tender spaghetti squash is roasted and tossed with creamy, tangy feta cheese, burst cherry tomatoes, roasted red peppers, and fragrant garlic. The result is a rich, flavorful dish that feels indulgent while being packed with nutrients and fiber. It’s perfect for a light yet satisfying meal that is gluten-free, low-carb, and full of Mediterranean flavors.
Ingredients
Scale
- 1 medium spaghetti squash
- 3 tablespoons extra virgin olive oil, divided
- ¼ teaspoon salt (more to taste)
- Dash of black pepper
- 1 pint cherry tomatoes (about 1½ cups)
- ½ cup roasted red peppers, chopped
- 4 cloves garlic, minced
- 1 block feta cheese (4–8 ounces, depending on preference)
- 1 teaspoon Italian seasoning
- ¼ cup fresh basil, chopped (optional, for garnish)
Instructions
- Prepare the spaghetti squash: Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with 1 tablespoon of olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 40-50 minutes until tender.
- Bake the feta and vegetables: In a separate baking dish, place the feta in the center. Surround it with cherry tomatoes, chopped roasted red peppers, and minced garlic. Drizzle with the remaining olive oil and sprinkle with Italian seasoning. Bake for 25-30 minutes until the tomatoes have burst and the feta is soft.
- Combine everything: Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Transfer to the baking dish with the baked feta and mix everything together until creamy and well combined.
- Serve and garnish: Taste and adjust seasoning, then sprinkle with fresh basil before serving.
Notes
- Choose a high-quality feta cheese for the best creamy texture.
- Bake the squash cut-side down to help it roast evenly and prevent excess moisture.
- For a spicier version, add red pepper flakes or a drizzle of hot honey.
- Store leftovers in the fridge for up to 3 days and reheat in a skillet or oven.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean