Go Back
–+ servings
Close-up view of a dish featuring baked feta spaghetti squash with cherry tomatoes and fresh basil.
Print Pin

Baked Feta Spaghetti Squash

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 350
A delicious and healthy baked spaghetti squash topped with melty feta, cherry tomatoes, and basil pesto for a flavorful vegetarian meal.

Ingredients

Vegetables

  • 2 pounds spaghetti squash (about 2 pounds)
  • 3 teaspoons extra virgin olive oil (divided)
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 8-ounce block feta cheese
  • 1 pint cherry tomatoes (about 2 cups)
  • 3 tablespoons Basil Pesto
  • 1 clove garlic (minced)

For serving

  • to taste Chopped fresh basil (for sprinkling)

Instructions 

  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • Cut the squash in half lengthwise, remove seeds, and place cut-side up. Drizzle with 1 teaspoon oil, season with salt and pepper.
  • Slice feta in half, place one half in each squash cavity. Mix tomatoes, pesto, garlic, and remaining oil; spoon over feta.
  • Bake until tender and tomatoes break down, about 55-65 minutes. Fluff flesh with a fork, stir in feta and tomatoes, then top with basil.

Notes

Be careful when handling the hot squash and check for doneness by pressing the skin.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: healthy, pasta, Vegetarian

Nutrition

Calories: 350kcal | Carbohydrates: 40g | Protein: 12g | Fat: 20g | Sodium: 600mg