Remember when fall meant casseroles bubbling over and the smell of garlic hitting olive oil? That’s the vibe of this baked feta spaghetti squash. It’s cheesy, light, and all over those cozy-dinner boards online right now. And yesit actually lives up to the hype.
This easy recipe melts creamy feta with jammy roasted tomatoes and fork-twirled squash strands. Zucchini’s in there too, keeping it veggie-rich and pantry-simple. Think caprese meets Sunday supper. Full details in the blog!
We used to fight over the crispy cheese edges in my grandma’s spaghetti pie. I channeled that same energy herewith less mess. Tested this five times. Trust me: the oven does the heavy lifting. You just need a fork and the secret drizzle at the end.
Why You’ll Love This Recipe
It’s effortless: The oven does most of the work, so you can kick back while everything roasts to perfection.
Big flavors, minimal effort: Jammy roasted tomatoes, creamy feta, and spaghetti squash come together to create a rich, comforting dish with just a few key ingredients.
Customizable: Whether you like your sauce lighter or richer, this recipe adapts beautifully to what you love.
Perfect for fall: This cozy recipe highlights spaghetti squash, making it a go-to for fall squash recipes that are both healthy and hearty.
Ingredient Breakdown & Substitutions
This dish keeps things simple with a handful of easy-to-find ingredients, but here’s how everything works together and how you can tweak it:
Spaghetti squash: The star of the dish. It’s sweet, nutty, and perfectly tender when roasted.
Feta cheese: Choose how rich you want your sauce to be. More feta = creamier sauce.
Cherry tomatoes: These burst into sweet, tangy perfection when roasted, creating the base of your sauce.
Roasted red peppers: Adds a smoky depth that complements the feta.
Garlic and Italian seasoning: The dynamic duo of flavordon’t skip these!
Basil: Totally optional, but a handful of fresh basil takes this dish to the next level.
Ingredient
Substitution
Feta
Try crumbled goat cheese for a similar creamy vibe.
Roasted red peppers
Use fresh red bell peppers, roasted in the oven, if that’s what you have.
Roast the spaghetti squash: Preheat your oven to 400°F. Slice the squash in half (carefully!) and scoop out the seeds. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 40–50 minutes until it’s tender enough to fork into strands.
Prep the sauce: In a baking dish, toss cherry tomatoes, roasted red peppers, minced garlic, and the remaining olive oil. Season with Italian seasoning.
Add the feta: Nestle the block of feta into the center of the dish with the tomatoes. Roast everything for 25 minutesor until the tomatoes get soft and bubbly.
Combine: Use a fork to shred the spaghetti squash into strands. Toss the squash with the roasted feta mixture until creamy and evenly coated.
Garnish and serve: Sprinkle fresh basil over the top, if using, and serve straight from the dish!
Step
Timing
Tools
Roast squash
40–50 minutes
Baking sheet
Prep sauce
5 minutes
Knife, cutting board
Roast feta & tomatoes
25 minutes
Baking dish
Combine & serve
5 minutes
Fork
Tips, Tweaks, and Troubleshooting
Want it saucier? Use a full block of feta and crush some of the roasted tomatoes as you mix.
Shortcut the squash: Microwave the squash for 5 minutes before roasting to cut down cooking time.
Sweet spot for seasoning: Taste test at the end! A pinch of extra salt can make all the difference with squash.
Pro Tip: If your spaghetti squash is watery, let it sit for a few minutes after roasting and dab off any liquid with a paper towel before mixing in the sauce.
Serving and Storage
This baked feta spaghetti squash is so versatile! Here’s how you can enjoy it and keep leftovers fresh:
What to serve with spaghetti squash: It’s perfect solo, but you can pair it with some crusty bread or a simple green salad to round things out.
Storing leftovers: Cool to room temp, store in an airtight container, and refrigerate for up to 4 days.
Reheating: Warm in the microwave or a low oven. Stir gently to keep everything creamy.
Storage Method
How Long?
Refrigerator
Up to 4 days
Freezer
Not recommended (texture gets mushy)
Expert Insight: Elevating Comfort with Baked Feta Spaghetti Squash
Baked feta spaghetti squash is a clever way to blend creamy, tangy cheese with the naturally mild sweetness of squash. This technique enhances texture and flavor while keeping the dish light and nutrient-rich, making it a delicious yet health-conscious alternative to traditional pasta dishes.
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Finding the Right Balance with Baked Feta Spaghetti Squash
Perfecting this baked feta spaghetti squash recipe took a few roundssome batches ended up mushy, others a bit too dry. After learning how to roast the squash just right and balance the tangy feta with fresh herbs, I’m finally happy to share a version that’s both simple and full of flavor, tested by real kitchen chaos.
To cook baked feta spaghetti squash, first cut the squash in half and remove the seeds. Place the halves cut side up on a baking sheet, drizzle with olive oil, and roast at 400°F for about 40 minutes until tender. Then add feta cheese, tomatoes, and peppers on top and bake a few more minutes until the cheese softens. This method offers a delicious twist on traditional spaghetti squash recipe ideas that are both healthy and flavorful.
Can I make this recipe ahead of time?
Yes, you can prepare the baked feta spaghetti squash ahead of time by roasting the squash and mixing the toppings in advance. Store them separately in airtight containers in the fridge, then combine and warm up just before serving. This makes it a convenient fall squash recipe healthy families can enjoy on busy weeknights without compromising on taste.
What side dishes go well with baked feta spaghetti squash?
This baked feta spaghetti squash works beautifully with light proteins like grilled turkey or chicken, perfect if you are wondering what to eat with spaghetti squash. Roasted green beans or a fresh salad with a lemon vinaigrette also pair well, creating a balanced meal with plenty of fall squash recipe healthy options.
Can I substitute other veggies in this recipe?
Absolutely! While tomatoes and peppers give this dish its bright flavor, feel free to add or swap in zucchini, mushrooms, or spinach to make it your own. Incorporating ingredients from spaghetti squash zucchini recipes can add variety and keep your meals exciting without losing that healthy vibe.
How do I store leftover baked feta spaghetti squash?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven or microwave until hot. This way you keep enjoying the rich flavors of your baked feta spaghetti squash without wasting any of your delicious turkey spaghetti squash meal.
Wrapping Up Your Baked Feta Spaghetti Squash Adventure
Baked feta spaghetti squash is one of those effortless delights that hits all the right notescreamy, tangy, with just the right touch of roasted sweetness. It’s a simple weeknight hero that takes under an hour and brings everyone to the table smiling. You’ll love how the squash strands soak up that luscious feta-tomato goodness every single time.
Feel free to jazz it up with a handful of spinach or swap feta for creamy goat cheese if you’re feeling adventurous. Leftovers? Just pop them in the fridge and reheat gentlythe creamy magic holds up! A tip I picked up from a trusted kitchen pro: tossing in fresh herbs right before serving brightens everything up beautifully.
So, what’s your favorite twist on spag squash recipes? Snap a pic, share your secret swap, or just pass this along to someone who needs a little cozy kitchen magic. Trust me, this one’s gonna become a family regular before you know it!
This baked feta spaghetti squash recipe is easy and delicious with a creamy feta and tomato sauce. Perfect for fall squash recipes healthy ideas and spaghetti squash healthy meals. Discover what to serve with spaghetti squash for a satisfying dinner.
Ingredients
Scale
1 medium spaghetti squash
3 tablespoon extra virgin olive oil divided
¼ teaspoon kosher salt more to taste
pinch black pepper
1 pint cherry tomatoes 8 oz or about 1½ cups
½ cup roasted red peppers chopped
4 cloves garlic minced
½–1 block feta cheese 4-8 oz if you like a lighter sauce use 4 If you prefer a richer sauce use 6-8
1 teaspoon Italian seasoning
¼ cup fresh basil chopped optional for topping
Instructions
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle 2 tablespoons olive oil and sprinkle kosher salt and black pepper over the cut sides. Place cut side down on a baking dish.
Roast the spaghetti squash for about 40-50 minutes until tender and easily shredded with a fork.
Meanwhile, in a bowl combine cherry tomatoes, roasted red peppers, minced garlic, remaining 1 tablespoon olive oil, Italian seasoning, and a pinch of salt and pepper.
Once the squash is roasted, flip cut sides up. Place the feta block in the center of each half and pour the tomato mixture around it.
Return to the oven and bake for an additional 15-20 minutes until the feta is soft and the tomatoes are blistered.
Use a fork to shred the spaghetti squash flesh, mixing it with the melted feta and roasted tomatoes to create a creamy sauce.
Top with fresh chopped basil if desired and serve warm.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
