Creamy Baked Feta Spaghetti Squash Recipe (Print Version)

Creamy Baked Feta Spaghetti Squash is a cozy, low-carb meal. Learn my personal tips, tricks, and kitchen mishaps for this comforting dish!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean-inspired
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Main Ingredients

01 - 1 medium spaghetti squash (about 3 lbs)
02 - 8 oz block feta cheese (in brine, not crumbled)
03 - 2 cups cherry tomatoes

→ Flavor Boosters

04 - 1/4 cup extra virgin olive oil, plus more for squash
05 - 4 cloves garlic, minced
06 - 1/2 tsp red pepper flakes (or to taste)

→ Finishing Touches

07 - 1/4 cup fresh basil, chopped
08 - Salt and freshly ground black pepper to taste

# Instructions:

01 - First things first, let's get that spaghetti squash ready! Carefully cut the squash in half lengthwise. This can be a bit tricky, so be super careful with your knife. Scoop out the seeds and stringy bits; I use a sturdy spoon for this. Then, drizzle a little olive oil inside each half, sprinkle with salt and pepper. I always forget to season it well at this stage, but it's crucial for flavor! Place the halves cut-side down on a baking sheet. I usually line mine with parchment paper for easier cleanup, because who needs more dishes?
02 - Pop those squash halves into a preheated oven at 400°F (200°C) and let them roast for about 30-40 minutes. You'll know they're ready when the skin is tender enough to pierce easily with a fork, and maybe a little caramelized on the edges. While that's happening, your kitchen will start to smell wonderfully earthy and sweet. This is where the magic begins, honestly. Don't rush this step, a perfectly roasted squash makes all the difference.
03 - While the squash is doing its thing, grab a separate oven-safe dish – a small baking dish or an oven-safe skillet works perfectly. Place your block of feta cheese right in the center. Scatter the cherry tomatoes all around the feta. Drizzle generously with olive oil, sprinkle with minced garlic, red pepper flakes, salt, and pepper. I sometimes add a sprig of fresh thyme here if I have it, it just adds another layer. This assembly smells absolutely divine even before it hits the oven!
04 - Once your spaghetti squash is almost done, slide the feta and tomato dish into the oven alongside it. Bake for about 20-25 minutes, or until the feta is soft, slightly golden on top, and the tomatoes have burst open and are jammy. Oh, the aroma that fills your kitchen at this point! It's incredible. The edges of the feta might even get a little crispy, which is my favorite part. Keep an eye on it to prevent burning, we want melty goodness, not charcoal.
05 - Carefully remove the roasted spaghetti squash from the oven. Let it cool for a few minutes so you can handle it. Then, using a fork, gently scrape the flesh from the inside of each squash half. It should come out in beautiful, long, spaghetti-like strands. This is the coolest part, watching it transform! Try not to over-scrape, you just want the tender parts. I sometimes get a little messy here, but it’s all part of the fun of making this dish.
06 - Take the baked feta and tomato mixture out of the oven. Use a fork to gently mash the feta and burst tomatoes together, creating a creamy, tangy sauce. It's okay if it's a bit rustic; that's the charm! Add the spaghetti squash strands to the dish with the feta sauce. Toss everything together until the squash is well coated. Stir in your fresh basil. Taste and adjust seasoning if needed. Serve immediately. The vibrant colors and incredible smell make it such a satisfying meal, truly a delicious Baked Feta Spaghetti Squash!

# Notes:

01 - Personal cooking tip I've learned through experience: Always use a block of feta in brine; the pre-crumbled stuff just doesn't melt the same way for that creamy sauce.
02 - Storage advice that actually works from my kitchen trials: Leftovers are great for 3-4 days in the fridge, but reheat gently on the stovetop to keep the sauce from separating.
03 - Substitution I've tried that worked surprisingly well: Swapping cherry tomatoes for grape tomatoes or even diced Roma works if you're in a pinch, just adjust liquid.
04 - Serving suggestion that makes this dish extra special: Pair it with a crisp side salad and some crusty bread to sop up all that delicious sauce.

# Equipment Needed:

01 - Baking sheet
02 - oven-safe dish (small baking dish or skillet)
03 - sharp knife
04 - sturdy spoon
05 - fork

# Nutrition (Per Serving):

Calories: 350-400
Total Fat: 25-30g
Total Carbohydrate: 25-30g
Protein: 10-15g

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