Description
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.
Notes
- For a richer sauce use more feta
- Fresh basil adds bright flavor but is optional
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg