Creamy Baked Feta Spaghetti Squash Recipe with Tomatoes (Print Version)

Baked Feta Spaghetti Squash is your new favorite! Roasted feta, sweet tomatoes, and tender squash create an easy, comforting meal. A viral classic twist.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Base Ingredients

01 - 1 medium spaghetti squash
02 - 8 oz block feta cheese
03 - 2 pints cherry tomatoes

→ Flavor Boosters

04 - 4-5 garlic cloves, minced
05 - 1/4 cup extra virgin olive oil
06 - 1/2 teaspoon red pepper flakes (or more, to taste)

→ Seasoning & Finishing

07 - Salt, to taste
08 - Freshly ground black pepper, to taste
09 - 1/2 cup fresh basil leaves, chopped or torn

# Instructions:

01 - Okay, first things first, grab that spaghetti squash. Carefully slice it in half lengthwise – this can be a workout, to be real! Scoop out those seeds and stringy bits. Now, here's my crucial tip: poke a few holes in the skin with a fork. Honestly, I learned this the messy way. Drizzle the cut sides with a little olive oil, salt, and pepper. You'll smell that earthy squash aroma already.
02 - Place the squash halves cut-side down on a baking sheet. Pop them into a preheated oven at 400°F (200°C) for about 30-40 minutes. You want it tender enough that you can easily scrape out the "spaghetti" strands. I've definitely overcooked it to mush before, so keep an eye on it! The kitchen will start to smell wonderfully warm and toasty.
03 - While the squash is doing its thing, grab another baking dish. Toss your cherry tomatoes, minced garlic, a good glug of olive oil, red pepper flakes, salt, and pepper in there. Give it a good mix. Now, make a little space in the center and place your glorious block of feta right in the middle. This is where the magic for our Baked Feta Spaghetti Squash Recipe starts!
04 - Once the squash is about 15-20 minutes into its roasting, add the baking dish with the feta and tomatoes to the oven. Let everything roast together for the remaining 20-25 minutes. You're looking for the tomatoes to burst and soften, and the feta to get wonderfully creamy and slightly golden on top. The smells will be heavenly – sweet tomatoes and tangy feta, oh my!
05 - Take both dishes out of the oven. Carefully scrape the tender spaghetti squash strands from their shells using a fork – they'll look just like pasta, it's so satisfying! Transfer them to the baking dish with the roasted feta and tomatoes. This is where it all comes together!
06 - Now, here's the fun part. Using a fork, gently mash the roasted feta and burst tomatoes, mixing them thoroughly with the spaghetti squash. The feta will melt into a creamy sauce, coating every strand. Stir in your fresh basil leaves. Taste it, adjust seasoning if needed. Honestly, it's so vibrant and comforting, you'll want to dive right in! This Baked Feta Spaghetti Squash Recipe is a real winner.

# Notes:

01 - Don't skip poking holes in the squash, unless you enjoy oven explosions!
02 - Use a good quality feta block; the pre-crumbled stuff just doesn't melt the same.
03 - The cooking times are guidelines; ovens vary, so trust your nose and eyes for doneness.
04 - If your squash is tough to cut, microwave it whole for 2-3 minutes first to soften the skin a bit. Game-changer!

# Equipment Needed:

01 - Baking sheets
02 - large knife
03 - cutting board
04 - large baking dish
05 - fork

# Nutrition (Per Serving):

Calories: 350
Total Fat: 20g
Total Carbohydrate: 30g
Protein: 15g

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