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Baked Feta Spaghetti Squash Recipe

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4.1 from 41 reviews

This Baked Feta Spaghetti Squash recipe features tender roasted spaghetti squash filled with a flavorful mixture of cherry tomatoes, pesto, garlic, and creamy feta cheese. Baked to perfection, this dish blends fresh ingredients and bold flavors, making a light yet satisfying meal perfect for two.

Ingredients

Spaghetti Squash Base

  • 1 medium spaghetti squash, halved lengthwise and seeded
  • 3 Tbsp. extra-virgin olive oil, divided
  • Kosher salt and black pepper to taste

Tomato and Pesto Mixture

  • 8 oz. cherry tomatoes (about 1 1/2 cups)
  • 3 Tbsp. pesto
  • 2 garlic cloves, minced
  • Pinch of chili flakes

Cheese and Garnish

  • 2 (2-oz.) wedges feta cheese (from a block of feta)
  • Fresh chopped basil for garnish

Instructions

  1. Preheat and prepare squash: Preheat your oven to 400ºF. Place the spaghetti squash halves cut-side up on a rimmed baking sheet. Scoop out the seeds and stringy insides thoroughly. Brush the cut side of each squash half with 1 tablespoon of olive oil and season with kosher salt and black pepper evenly.
  2. Mix tomato-pesto filling: In a medium bowl, combine the cherry tomatoes, pesto, minced garlic, chili flakes, the remaining 2 tablespoons of olive oil, and a pinch of salt. Stir gently to coat the tomatoes in the flavorful mixture.
  3. Assemble squash boats: Place one wedge of feta cheese inside each prepared spaghetti squash half. Then, spoon the tomato-pesto mixture over the feta cheese, dividing it equally between both halves.
  4. Bake the squash: Bake in the preheated oven for approximately 55 minutes, or until the spaghetti squash flesh is tender when pierced with a fork and the tomatoes have burst.
  5. Mix and serve: Remove the squash from the oven. Using a fork, scrape the strands of spaghetti squash into the feta and tomato mixture inside the squash boats. Stir gently until everything is combined. If the squash boats are overflowing and mixing is difficult, transfer the contents to a large bowl, mix well, then return to the squash shells. Garnish with fresh chopped basil and additional cracked black pepper before serving.

Notes

  • For a smoother mixing process, you can transfer the mixture into a large bowl as instructed.
  • Adjust the amount of chili flakes to control the spiciness according to your taste.
  • Be sure to use a ripe, firm spaghetti squash for best results.
  • This recipe is naturally gluten-free and vegetarian-friendly.
  • Leftovers can be stored in an airtight container in the refrigerator for 2-3 days and reheated gently.

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