Tomato-Pesto Baked Feta Spaghetti Squash is a simple yet incredibly satisfying dish. It’s easy to prepare, low in carbs, and a delicious way to increase your vegetable intake!
Why You’ll Love This Baked Feta Spaghetti Squash
Inspired by the popular Baked Feta Pasta trend, this version swaps pasta for spaghetti squash, creating a lighter and still very satisfying main dish. Spaghetti squash is low in calories and carbs while being a great source of fiber. I also enjoy using it in dishes like Chicken Alfredo Spaghetti Squash and Shrimp Scampi Spaghetti Squash. This recipe features sweet cherry tomatoes, store-bought pesto, and creamy feta cheese, making it a breeze to prepare with minimal effort (about 15 minutes of prep time). Even those skeptical of veggies will love it!
How to Make Baked Feta Spaghetti Squash
If you’re a fan of feta cheese, this dish will quickly become a favorite. You can easily add protein by serving it with chicken sausage, beef or chickpea meatballs, or sautéed shrimp.
Ingredients
- Spaghetti Squash: Provides naturally low-carb, spaghetti-like strands. It’s a great pasta substitute for a lighter dish.
- Cherry Tomatoes: Available year-round, they add sweetness and acidity.
- Pesto: Use your favorite jarred or homemade pesto.
- Feta: Use a block of feta, not crumbles, to place a wedge in each squash half.
- Garlic: Fresh is best; about 1 tablespoon minced from 2 cloves.
- Olive Oil: Extra-virgin olive oil adds a rich flavor and offers anti-inflammatory benefits.
- Basil: For a fresh garnish.
For a complete list of ingredients and quantities, see the recipe card below.
Directions
Step 1: Prepare Spaghetti Squash
Cut each squash in half lengthwise. Remove the seeds and stringy insides, then coat the flesh with olive oil, salt, and pepper.
Step 2: Prepare Tomato Mixture
Mix cherry tomatoes, pesto, garlic, chili flakes, and olive oil in a bowl.
Step 3: Add Feta
Place a block of feta in each squash half.
Step 4: Top with Tomato-Pesto Mixture
Divide the tomato-pesto mixture evenly over the feta in each squash half.
Step 5: Bake
Cook until the squash separates into strands and the tomatoes burst, about 55 minutes.
Step 6: Mix and Garnish
Stir everything together and garnish with fresh basil.
Recipe Variations
- Different Cheese: Swap feta with goat cheese, cream cheese, or Boursin cheese if you prefer.
- Spicy Version: Add a teaspoon of Calabrian chiles or a generous pinch of red pepper flakes to the tomato mixture.
- Vegan Option: Use vegan feta
- Add Protein: Add cooked chicken sausage, shrimp, chicken, or meatballs after mixing the filling.
- No Pesto: If you don’t like pesto, use 1 teaspoon of Italian seasoning in the tomato mixture for flavor.
How to Store and Reheat
- Store: Transfer the squash contents to an airtight container and refrigerate for up to 3 days.
- Reheat: Rewarm in the microwave or a skillet over medium heat.
- Freeze: Once cooled, place leftovers in a zip-top freezer bag and freeze for up to 3 months. Thaw in the fridge before reheating gently in a skillet.
Tips and Tricks
Cutting through spaghetti squash can be challenging due to its thick skin. Use your sharpest chef’s knife and a stable cutting board. For added stability, place the cutting board on a damp paper towel. The squash is done when the strands easily separate from the skin. If not, roast for an additional 10 to 15 minutes.
Equipment
- Chef knife and cutting board
- Mixing bowl
- Baking sheet
Ingredients
- 1 medium spaghetti squash, halved lengthwise and seeded
- 3 Tbsp. extra-virgin olive oil, divided
- Kosher salt and black pepper to taste
- 8 oz. cherry tomatoes (about 1 1/2 cups)
- 3 Tbsp. pesto
- 2 garlic cloves, minced
- Pinch of chili flakes
- 2 (2 oz.) wedges of feta cheese (from a block of feta)
- Fresh chopped basil for garnish
Instructions
- Preheat oven to 400ºF. Place the squash halves on a rimmed baking sheet. Brush the cut side of each squash half with 1 Tbsp. olive oil, and season with salt and pepper.
- In a medium bowl, combine tomatoes, pesto, garlic, and chili flakes, and add 2 Tbsp of remaining. olive oil, and a pinch of salt. Place a wedge of feta cheese inside each squash half, followed by the tomato-pesto mixture, divided equally between each half.
- Bake until the squash flesh is tender and the tomatoes burst about 55 minutes. Use a fork to scrape the squash strands into the feta and tomato mixture, and continue mixing until everything is combined. (If your squash boats are overflowing and it’s hard to mix, transfer everything to a large bowl to mix, and then place it back into the squash boat.) Garnish with fresh basil and extra cracked black pepper.
Notes
- If you’re not a fan of feta, you can use goat cheese, cream cheese, or Boursin cheese.
- For a protein boost, cook chicken sausage separately and add it to the squash boats after mixing all the fillings together. Alternatively, you can serve alongside shrimp, chicken, or meatballs.
- Store: Empty the components of each squash boat into a Tupperware container and refrigerate for up to 3 days.
- Reheat: You can rewarm leftovers in the microwave or in a skillet over medium heat.
- Freeze: Spaghetti squash freezes and rewarms surprisingly well. Once leftovers are completely cool, transfer to a zip-top freezer bag and freeze for up to 3 months. Let thaw in the refrigerator overtop before gently rewarming in a skillet.
NUTRITION INFORMATON: Serving: 1squash half | Calories: 498kcal | Carbohydrates: 26.5g | Protein: 15g | Fat: 36g | Saturated Fat: 10g | Sodium: 920mg | Fiber: 5g | Sugar: 12g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
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