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Feta Spaghetti Squash Recipe

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4 from 2 reviews

A delicious and healthy baked Feta Spaghetti Squash recipe featuring creamy feta cheese, juicy cherry tomatoes, and fragrant fresh basil, all roasted together to create a flavorful, low-carb, and vegetarian-friendly dinner that's perfect for a comforting meal.

Ingredients

Vegetables

  • 1 large spaghetti squash (split in half, seeds removed)
  • 1 cup cherry tomatoes (halved)
  • ¼ cup fresh basil (chopped)

Dairy

  • 1 8-ounce block feta cheese

Other

  • 4 tablespoons olive oil
  • 2 cloves garlic (minced)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Prepare Spaghetti Squash: Cut the spaghetti squash lengthwise into two halves. Remove and discard the seeds carefully using a spoon, then place the halves cut side up on the prepared baking sheet.
  3. Add Ingredients to Squash: Break the block of feta cheese into two halves and place one half in the center of each squash half. Distribute the halved cherry tomatoes evenly on top. Drizzle the olive oil over everything, then sprinkle the minced garlic, salt, and black pepper evenly over the squash and toppings.
  4. Bake: Place the baking sheet in the preheated oven and bake for about 45-50 minutes, or until the feta cheese is melted and golden around the edges and the spaghetti squash is tender enough to be easily pierced with a fork.
  5. Scrape and Mix: Remove the squash from the oven and use a fork to scrape the insides of each half; the flesh will come apart in spaghetti-like strands. Stir the feta, tomatoes, and squash strands together until combined.
  6. Garnish and Serve: Scatter the chopped fresh basil over the top for a refreshing burst of flavor. Serve immediately while warm and enjoy your wholesome meal.

Notes

  • Spaghetti squash cooking time may vary slightly based on size; adjust baking time accordingly.
  • For added flavor, consider topping with crushed red pepper flakes or a squeeze of lemon juice before serving.
  • To make it vegan, substitute feta cheese with a plant-based feta alternative.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

Find it online: https://cozyplatter.com/feta-spaghetti-squash-recipe/