If you love fuss-free dinners that burst with flavor and showcase seasonal ingredients, you will absolutely adore this Baked Feta Spaghetti Squash Recipe. It’s a radiant blend of tender spaghetti squash strands mingled with juicy cherry tomatoes, salty feta, and fragrant herbs, all baked to perfection. This dish is perfect for a cozy weeknight meal yet elegant enough to impress guests, offering a nutritious, vibrant twist on classic comfort food.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to making this delightful Baked Feta Spaghetti Squash Recipe shine. Each component plays a crucial role—whether it’s adding creaminess, brightness, or texture to the dish, these ingredients work beautifully together to deliver incredible taste and color.
- 1 spaghetti squash: The star of the dish, providing a light, noodle-like base that’s both gluten-free and satisfying.
- 1 tablespoon olive oil: Adds richness and helps roast the squash and toppings perfectly.
- 1 shallot (thinly sliced): Brings a subtle sweetness and gentle onion flavor that balances the feta.
- 1 pint cherry tomatoes: These burst with juicy sweetness and create a vibrant contrast in color and texture.
- 4 ounces feta cheese: Provides a tangy, creamy punch that melts slightly while baking.
- 1/2 teaspoon Italian seasoning: A fragrant blend of herbs that brings savory warmth to the dish.
- 1/2 teaspoon sea salt: Enhances all the flavors, ensuring nothing tastes flat.
- 1/4 teaspoon ground black pepper: Adds gentle heat and complexity.
- 1/4 teaspoon garlic powder: Infuses a mellow garlic hint without overpowering the other ingredients.
- 1 cup baby spinach (roughly chopped): Adds a fresh, leafy contrast and vibrant green burst.
- 1/4 cup fresh basil (roughly chopped): Lifts the dish with aromatic sweetness and herbaceous notes.
How to Make Baked Feta Spaghetti Squash Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400 degrees Fahrenheit. This ensures a perfect roasting environment for both the squash and the delightful toppings you’re about to add.
Step 2: Halve and Scoop
Slice your spaghetti squash lengthwise into two halves. Use a spoon to carefully scoop out the seeds and any stringy bits from the center, creating a clean cavity for your toppings.
Step 3: Oil the Squash
Place the squash halves, cut side up, on a parchment-lined baking sheet. Brush each half generously with half of your olive oil to promote caramelization and prevent sticking while baking.
Step 4: Layer the Toppings
Divide the thinly sliced shallots, cherry tomatoes, feta cheese, Italian seasoning, sea salt, black pepper, and garlic powder evenly between the two squash cavities. This mix will bake into a mouthwatering filling.
Step 5: Bake to Perfection
Pop the baking sheet into your preheated oven and bake for 30 to 35 minutes. You’ll know it’s ready when the tomatoes soften and start to burst, signaling a juicy, roasted goodness.
Step 6: Add Fresh Greens and Create ‘Noodles’
Remove the squash from the oven and let it cool for a few minutes. Add the baby spinach and fresh basil to each half, then gently stir everything together. Use a fork to pull strands of the cooked squash flesh, turning them into light, curly “noodles.”
Step 7: Serve Immediately
Serve your beautiful Baked Feta Spaghetti Squash Recipe right away to enjoy the medley of warm, melty, fresh flavors at their best.
How to Serve Baked Feta Spaghetti Squash Recipe
Garnishes
Top with a drizzle of extra virgin olive oil, a sprinkle of red chili flakes for some heat, or a few shavings of Parmesan for an extra cheesy touch. Fresh basil leaves or a squeeze of lemon juice also brighten every bite wonderfully.
Side Dishes
This dish pairs beautifully with a crisp green salad or crusty whole-grain bread to soak up any delicious juices. For a more substantial meal, consider serving alongside grilled chicken or a simple roasted vegetable medley.
Creative Ways to Present
Try serving the squash strands scooped onto individual plates or nestling them inside hollowed-out squash shells for a stunning, rustic look. You can also scoop the mix onto toasted bruschetta slices for a unique appetizer.
Make Ahead and Storage
Storing Leftovers
Store any leftover Baked Feta Spaghetti Squash Recipe in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making for great next-day meals.
Freezing
While freezing is possible, the fresh greens may lose their texture. If you do freeze it, omit the spinach and basil beforehand and add them fresh when reheating. Freeze in a sealed container for up to 2 months.
Reheating
Reheat gently in a microwave or warm in a skillet over medium heat. Add a splash of water or olive oil if the squash seems dry. Stir in fresh herbs after reheating to revive the vibrant flavors.
FAQs
Can I use another type of cheese instead of feta?
Absolutely! While feta lends a unique tang and creaminess perfect for this recipe, you can substitute with goat cheese, ricotta, or even mozzarella for a milder flavor. Just keep the texture and saltiness in mind.
Is spaghetti squash really a good substitute for pasta?
Yes, spaghetti squash naturally separates into strands that resemble noodles, making it a fantastic low-carb, gluten-free pasta alternative. It absorbs flavors wonderfully and offers a light, slightly sweet taste.
Can I prepare parts of this dish ahead of time?
You can slice and scoop the squash earlier and keep it refrigerated, but it’s best to assemble and bake right before serving to preserve freshness. The toppings can be prepped in advance to save time.
How do I know when the squash is fully cooked?
The squash is done when the strands pull away easily with a fork and the cherry tomatoes have softened and burst, releasing their juices. The flesh should be tender but not mushy.
Can I add protein to make it more filling?
Definitely! Adding cooked chickpeas, grilled chicken, or sautéed shrimp makes for a more substantial meal. The Baked Feta Spaghetti Squash Recipe is very versatile and welcomes extra protein additions.
Final Thoughts
This Baked Feta Spaghetti Squash Recipe is such a joyous dish to make and savor. It brings together fresh ingredients in a way that’s both delicious and comforting, perfect for any occasion. I encourage you to try it out—you might just find a new favorite that feels like a hug on a plate!
Print
Baked Feta Spaghetti Squash Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 2 to 2.2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This Baked Feta Spaghetti Squash recipe is a flavorful and healthy twist on traditional pasta dishes, combining roasted spaghetti squash with bursting cherry tomatoes, creamy baked feta cheese, and fresh herbs. Easy to prepare and packed with Mediterranean-inspired flavors, it’s perfect for a light, gluten-free meal that feels indulgent without the extra calories.
Ingredients
Vegetables
- 1 spaghetti squash
- 1 shallot, thinly sliced
- 1 pint cherry tomatoes
- 1 cup baby spinach, roughly chopped
- 1/4 cup fresh basil, roughly chopped
Dairy
- 4 ounces feta cheese
Pantry Items
- 1 tablespoon olive oil
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit to ensure it’s hot and ready for roasting the spaghetti squash.
- Prepare the squash: Cut the spaghetti squash in half lengthwise and carefully scoop out all seeds and stringy bits from the centers to create clean cavities.
- Oil the squash halves: Place the squash halves cut-side up on a parchment-lined baking sheet, then brush the insides evenly with half of the olive oil to aid roasting and prevent sticking.
- Add toppings: Distribute the sliced shallots, cherry tomatoes, feta cheese, Italian seasoning, sea salt, ground black pepper, and garlic powder equally into each squash half to build rich layers of flavor.
- Bake the squash: Roast in the preheated oven for 30 to 35 minutes, or until the cherry tomatoes start to burst and the squash is tender.
- Mix in fresh greens: Remove the squash from the oven and let it cool briefly. Add the chopped baby spinach and fresh basil to each half, then stir gently to combine all the ingredients.
- Create the noodles and serve: Using a fork, pull the spaghetti squash strands away from the edges to mimic noodles. Serve immediately while warm for the freshest taste.
Notes
- You can substitute baby spinach with kale or arugula for a different flavor profile.
- To make this dish vegan, replace feta with a plant-based cheese alternative.
- For extra protein, add cooked chickpeas or grilled chicken.
- Leftover squash can be refrigerated in an airtight container for up to 3 days.
- Spaghetti squash can vary in size; adjust baking time accordingly if your squash is larger or smaller.
