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
Scale
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.
