Tomato feta baked spaghetti squash is the kind of dish that transforms simple ingredients into something extraordinary. Roasted squash strands soak up the tangy sweetness of cherry tomatoes and the creaminess of feta, creating a meal that feels indulgent yet light. It’s a colorful, low-carb dinner that’s as beautiful on the plate as it is delicious.
I’ve always loved recipes that balance comfort with nutrition, and this one delivers both. If you enjoy cozy casseroles like my spaghetti squash meatball casserole, you’ll love this Mediterranean-inspired twist. It’s weeknight-friendly, packed with flavor, and sure to win over even the pickiest eaters.
Why You’ll Love This Tomato Feta Baked Spaghetti Squash
- Quick and easy to prepare, making it perfect for busy weeknights.
- Low-carb and healthy, ideal for those watching their diet.
- One-dish meal means less cleanup—who doesn’t love that?
- Rich in flavor with roasted tomatoes and creamy feta, it’s a crowd-pleaser.
- Versatile enough to customize with your favorite veggies or spices.
Tomato Feta Baked Spaghetti Squash
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A delicious and healthy baked spaghetti squash dish featuring roasted tomatoes and feta cheese, perfect for a low-carb meal.
Ingredients
- 1 large spaghetti squash, or two small ones
- 2 cups grape tomatoes
- 8 ounces baby bella mushrooms, halved or quartered
- 1/4 cup fresh chopped basil
- 4 cloves garlic, roughly chopped
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 8 ounces feta cheese
- 1/2 lemon, juice
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut side up on a baking sheet.
- In a bowl, combine grape tomatoes, mushrooms, basil, garlic, olive oil, salt, and pepper.
- Fill the center of each squash half with the tomato mixture and crumble feta cheese on top.
- Squeeze lemon juice over the filled squash.
- Bake in the preheated oven for 40-50 minutes, or until the squash is tender.
- Once cooked, use a fork to scrape the flesh of the squash into strands and mix with the filling.
- Serve warm and enjoy!
Notes
- For a spicier kick, add red pepper flakes to the tomato mixture.
- This dish can be made ahead of time and reheated.
- Feel free to substitute other vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Ingredients for Tomato Feta Baked Spaghetti Squash
Gathering the right ingredients is the first step to creating this delightful dish. Here’s what you’ll need:
- Spaghetti Squash: This is the star of the show! It’s a low-carb alternative to pasta, with a mild flavor that pairs beautifully with the filling.
- Grape Tomatoes: These little gems add sweetness and juiciness. You can also use cherry tomatoes if that’s what you have on hand.
- Baby Bella Mushrooms: Their earthy flavor enhances the dish. Feel free to swap them for any mushrooms you prefer, like button or portobello.
- Fresh Basil: This herb brings a burst of freshness. If you don’t have fresh basil, dried basil can work in a pinch.
- Garlic: Roughly chopped garlic adds depth and aroma. You can use garlic powder if you’re in a hurry.
- Olive Oil: A drizzle of olive oil helps to roast the veggies and adds richness. Avocado oil is a great substitute if you prefer.
- Black Pepper and Salt: These basic seasonings enhance the flavors. Adjust them to your taste!
- Feta Cheese: Crumbled feta adds a creamy, tangy element. If you’re not a fan, goat cheese or ricotta can be used instead.
- Lemon Juice: A squeeze of lemon brightens the dish. You can use lime juice for a different twist.
For exact measurements, check the bottom of the article where you can find a printable version of the recipe!
How to Make Tomato Feta Baked Spaghetti Squash
Step 1: Preheat the Oven
First things first, preheat your oven to 400°F (200°C). Preheating is crucial because it ensures even cooking. You want that perfect golden-brown finish on your veggies and feta. Trust me, it makes a world of difference in flavor and texture!
Step 2: Prepare the Spaghetti Squash
Now, let’s tackle the spaghetti squash. Carefully cut it in half lengthwise using a sharp knife. Be cautious—squash can be tough! Scoop out the seeds with a spoon, creating a hollow space for the filling. This step is essential for achieving that delightful spaghetti-like texture later on.
Step 3: Mix the Filling
In a large bowl, combine the grape tomatoes, baby bella mushrooms, fresh basil, and garlic. Drizzle in the olive oil, then sprinkle with salt and black pepper. Mix everything well, allowing the flavors to meld together. The vibrant colors and aromas will have your mouth watering in anticipation!
Step 4: Fill the Squash
Next, it’s time to fill those squash halves! Spoon the tomato mixture generously into each half, making sure to pack it in. Crumble the feta cheese on top, letting it nestle into the filling. This is where the magic happens, as the feta melts and mingles with the veggies during baking.
Step 5: Bake the Dish
Place the filled squash halves on a baking sheet and pop them into the oven. Bake for 40-50 minutes, or until the squash is tender. To check for doneness, poke it with a fork; it should easily pierce through. Your kitchen will smell heavenly!
Step 6: Serve and Enjoy
Once baked, remove the squash from the oven. Use a fork to scrape the flesh into strands, mixing it with the filling. Serve warm, and enjoy this delicious Tomato Feta Baked Spaghetti Squash. It’s a dish that’s sure to impress!
Tips for Success
- Use a sharp knife to cut the spaghetti squash safely and easily.
- Don’t skip preheating the oven; it’s key for even cooking.
- Feel free to experiment with different veggies based on what you have.
- For extra flavor, let the filling sit for a few minutes before stuffing.
- Store leftovers in an airtight container for up to three days.
Equipment Needed
- Sharp Knife: Essential for cutting the spaghetti squash. A serrated knife works well too.
- Baking Sheet: A standard baking sheet will do. You can use a casserole dish if preferred.
- Mixing Bowl: Any large bowl will suffice for mixing the filling ingredients.
- Spoon: A sturdy spoon is perfect for scooping out the seeds and filling the squash.
Variations To Try
- Spicy Kick: Add red pepper flakes to the filling for a zesty twist that’ll wake up your taste buds.
- Protein Boost: Mix in cooked chicken or turkey for a heartier meal that’s still low-carb.
- Cheesy Delight: Swap feta for mozzarella or add a blend of cheeses for a gooey, melty topping.
- Herb Infusion: Experiment with different herbs like thyme or oregano to change up the flavor profile.
- Veggie Medley: Incorporate other vegetables like zucchini, bell peppers, or spinach for added nutrition and color.
Serving Suggestions
- Side Salad: Pair with a fresh green salad drizzled with balsamic vinaigrette for a refreshing contrast.
- Crusty Bread: Serve with warm, crusty bread to soak up the delicious juices.
- Wine Pairing: A crisp white wine, like Sauvignon Blanc, complements the flavors beautifully.
- Presentation: Garnish with extra basil leaves for a pop of color and freshness.
FAQs about Tomato Feta Baked Spaghetti Squash
Can I make this Tomato Feta Baked Spaghetti Squash ahead of time?
Absolutely! You can prepare the filling and stuff the squash a day in advance. Just cover it and store it in the fridge. When you’re ready to bake, pop it in the oven straight from the fridge, adding a few extra minutes to the cooking time.
What can I serve with this low-carb spaghetti squash dinner?
This dish pairs wonderfully with a light side salad or some crusty bread. You could also serve it alongside grilled chicken or fish for a complete meal. The options are endless!
Can I use other types of cheese instead of feta?
Of course! If feta isn’t your favorite, feel free to swap it for mozzarella, goat cheese, or even ricotta. Each cheese will bring its own unique flavor to the dish, making it a fun experiment!
Is this recipe suitable for meal prep?
Yes, it’s perfect for meal prep! You can make a batch and store individual portions in airtight containers. Just reheat in the microwave or oven when you’re ready to enjoy a healthy vegetarian squash bake.
How do I know when the spaghetti squash is done baking?
The squash is done when it’s tender and easily pierced with a fork. You’ll want to check it around the 40-minute mark. If it’s still firm, give it a few more minutes. Trust me, the aroma will guide you!
Conclusion
This tomato feta baked spaghetti squash proves that healthy food doesn’t have to be boring. The golden roasted squash paired with juicy tomatoes and creamy feta creates a dish that’s both comforting and vibrant. It’s the perfect option when you want a satisfying dinner without heavy pasta.
For more spaghetti squash ideas, try the protein-packed low carb cheesy chicken spaghetti or my hearty keto spaghetti squash with beef. Each one is simple, wholesome, and made with ingredients you can find easily.
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