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Easy Feta Spaghetti Squash

Warm, comforting roasted spaghetti squash filled with creamy feta, juicy cherry tomatoes, and fresh basil—an effortless, cozy dinner that’s both light and flavorful.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean-Inspired
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 medium spaghetti squash
  • 1 block feta cheese
  • 2 cups cherry tomatoes
  • 3 cloves garlic minced
  • 2 tbsp olive oil for roasting and drizzling
  • salt and black pepper to taste
  • 1 bunch fresh basil for garnish

Equipment

  • Oven
  • Baking Sheet
  • Sharp Knife
  • Fork
  • Parchment Paper

Method
 

  1. Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Step 2: Halve the spaghetti squash lengthwise and scoop out the seeds. Stabilize with a knife if needed before cutting.
  3. Step 3: Place a block of feta cheese in the center of each squash half, then arrange halved cherry tomatoes around the feta.
  4. Step 4: Sprinkle minced garlic over the feta and tomatoes, then drizzle olive oil all over.
  5. Step 5: Season generously with salt and black pepper.
  6. Step 6: Press the tomatoes down slightly to release juices during roasting.
  7. Step 7: Bake for 45-50 minutes until the squash is tender and the toppings are nicely roasted.
  8. Step 8: Use a fork to rake out the spaghetti squash strands and mix them with the roasted feta and tomatoes.
  9. Step 9: Garnish with fresh basil before serving.

Notes

Try swapping feta for goat cheese or mozzarella for different flavors. Add veggies like zucchini or bell peppers for a Mediterranean twist. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently to avoid drying out.