Baked feta spaghetti squash
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If you’re looking for a delicious vegetarian dinner, look no further than my Baked Feta Spaghetti Squash recipe. This dish combines the creamy goodness of feta cheese, the fresh burst of cherry tomatoes, and the savory taste of pesto, all nestled in the center of a tender spaghetti squash.
Much like the previous years viral baked feta pasta recipe, the combination of creamy feta cheese, fresh cherry tomatoes is a great dinner option. If you found that you loved that dish, this version will taste similar but lighter without the extra filling pasta.
Feta Squash Ingredients:
- 1 spaghetti squash
- Olive oil
- Salt and pepper
- 4 ounces feta cheese, cut in half
- 1 package (8 oz) cherry or grape tomatoes
- 3 tablespoons pesto
- 1 tablespoon minced garlic
- Red pepper flakes
- Everything bagel seasoning
- Chopped fresh parsley (optional, for serving)
If you love eating yellow spaghetti squash, my spaghetti squash cream cheese recipe with spinach is another great choice.
Baked Feta Spaghetti Squash Recipe
How to make feta squash in the oven.
Preheat the oven: Begin by preheating your oven to 400°F (200°C). This ensures that your squash will bake evenly.
Prepare the squash: Slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Discard the seeds. Drizzle each cut side of the squash with olive oil and spread it evenly using a pastry brush. Season with salt and pepper.
Arrange for baking: Place each half of the squash cut side up on a baking sheet. Place a piece of feta cheese into each squash cavity.
Mix the toppings: In a mixing bowl, combine the cherry tomatoes, pesto, 2 tablespoons of olive oil, and a sprinkle of red pepper flakes. Mix well to coat the tomatoes with the flavorful pesto.
Fill the squash: Spoon half of the tomato mixture into each squash cavity on top of the feta cheese. Drizzle with a bit more olive oil.
Bake: Place the baking sheet in the preheated oven and bake for 50-65 minutes, or until the squash is tender when pierced with a fork. The feta will become golden and the tomatoes will burst.
Serve: Remove the squash from the oven. I like to top it with everything bagel seasoning and red pepper flakes as well as chopped fresh parsley. Using a fork, you can shred the squash into spaghetti-like strands, mixing it with the tomatoes and cheese. Serve while still hot.
Tips and FAQs when Cooking Squash:
Should spaghetti squash be crunchy when cooked? When cooked properly, spaghetti squash should be tender but still slightly firm, similar to al dente pasta. If it’s too crunchy, it may need more baking time.
What is the easiest and tastiest way to cook spaghetti squash? Personally I love baking spaghetti squash. It allows the squash to develop a sweet, caramelized flavor.
Why is my baked spaghetti squash watery? If your squash is watery, its probably been overcooked. I also suggest seasoning with salt to help draw out excess moisture.
Serving Information:
- Servings: This recipe makes 4 servings – if you cut each squash half in half.
- Calories: Approximately 220 calories per serving.
Hearty, rich, and very satisfying, this spaghetti squash recipe has become one of my go-to’s when I want to skip the meat but still want to feel full and happy. Serve with a little garlic bread or combine with sweet strawberry salad as a complementary side dish option.
Baked Feta Spaghetti Squash
Equipment
- Baking Sheet
Ingredients
- 1 spaghetti squash
- Olive oil
- Salt and pepper
- 4 oz. feta cheese cut in half
- 8 oz. cherry or grape tomatoes
- 3 tablespoons pesto
- 1 tablespoon minced garlic
- Red pepper flakes
- Everything bagel seasoning
- Chopped fresh parsley optional, for serving
Instructions
- Begin by preheating your oven to 400°F (200°C).
- Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Discard the seeds. Drizzle each cut side of the squash with olive oil and spread it evenly using a pastry brush. Season generously with salt and pepper. If squash is too hard to cut easily, see notes on my recommendations for an even cut.
- Place each half of the squash cut side up on a baking sheet. Place a piece of feta cheese into each squash cavity.
- In a mixing bowl, combine the cherry tomatoes, pesto, 2 tablespoons of olive oil, and a sprinkle of red pepper flakes. Mix well to coat the tomatoes with the pesto.
- Spoon half of the tomato mixture into each squash cavity on top of the feta cheese. Drizzle with a bit more olive oil over the top.
- Place the baking sheet in the preheated oven and bake for 50-65 minutes, or until the squash is tender when pierced with a fork. The feta will become golden and the tomatoes will burst. The timing will really depend on the size of the squash and heat from your oven.
- Remove the squash from the oven and (optionally) top with everything bagel seasoning, chopped fresh parsley or more red pepper flakes. Using a fork, shred the squash into spaghetti-like strands, mixing it with the tomatoes and cheese. Serve hot.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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Simply amazing!! Making for my daughter/husband this weekend. So so good