Imagine a dish that transforms the humble spaghetti squash into a culinary masterpiece that's not just healthy, but absolutely irresistible! This Baked Feta Spaghetti Squash is your ticket to a restaurant-quality meal that looks impressive, tastes incredible, and takes less than an hour to prepare. With creamy roasted feta, burst-in-your-mouth cherry tomatoes, and tender squash strands, this recipe is about to become your new obsession – trust us, one bite and you'll be hooked!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1 block of feta cheese
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
- Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Use a spoon to scoop out the seeds and inner stringy pulp, creating a clean cavity in each squash half.
- Drizzle the inside of each squash half with 1 tablespoon of olive oil. Season generously with salt and freshly ground black pepper. Ensure the entire surface is evenly coated.
- Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and easily pierced with a fork.
- While the squash is roasting, prepare the feta and tomatoes. Place the entire block of feta cheese in the center of a separate baking dish. Surround the feta with cherry tomatoes.
- Drizzle the remaining olive oil over the feta and tomatoes. Season with a pinch of salt and pepper. Roast in the same oven for the last 15-20 minutes until the tomatoes are slightly blistered and the feta is soft.
- Once the spaghetti squash is cooked, remove it from the oven and let it cool for 5 minutes. Using a fork, gently scrape the inside of the squash to create spaghetti-like strands.
- Transfer the squash strands to a serving platter. Top with the roasted feta block and blistered cherry tomatoes.
- Crush the feta and mix it with the squash and tomatoes. Garnish with fresh chopped basil leaves just before serving.
- Serve immediately while warm, ensuring each portion gets a mix of squash, feta, and roasted tomatoes. Optionally, add an extra drizzle of olive oil if desired.
Tips
- Choose a ripe spaghetti squash: Look for a squash with a deep, uniform yellow color and no soft spots.
- Cutting tip: Microwave the squash for 2-3 minutes before cutting to make it easier to slice safely.
- For extra flavor, try adding minced garlic or red pepper flakes when seasoning the squash and feta.
- Don't skip letting the squash rest after roasting – this helps create those perfect spaghetti-like strands.
- Use high-quality feta cheese for the best flavor and creamiest texture.
- If you prefer a more golden top, broil the feta and tomatoes for the last 2-3 minutes of cooking.
- Make it your own by adding protein like grilled chicken or shrimp to create a complete meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 12g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 40mg
