Description
A lighter twist on the viral baked feta pasta made with tender roasted spaghetti squash instead of traditional pasta.
Ingredients
Scale
- 1 medium spaghetti squash (halved lengthwise and seeded)
- 3 tbsp extra virgin olive oil
- kosher salt and black pepper (to taste)
- 1/2 tsp each of garlic powder, onion powder, smoked paprika
- 1 cup cherry tomatoes
- 2–3 garlic cloves (minced)
- pinch of chili flakes (optional for heat)
- 4 oz feta cheese (divided into 2 blocks)
- fresh basil (sliced for garnish)
Instructions
- Preheat oven to 400 F. Wash spaghetti squash, cut in half, and use a spoon to scrape out and discard seeds. If needed, poke a few holes in squash and place in the microwave for 3-5 minutes prior to cutting it in half lengthwise.
- Place the halved and seeded spaghetti squash cut-side up on a rimmed baking sheet. Drizzle with olive oil and season generously with salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Divide the cherry tomatoes between the two squash halves. Sprinkle with minced garlic and chili flakes, then drizzle with a little more olive oil.
- Nestle a wedge of feta into the center of each squash half and season with freshly cracked black pepper.
- Transfer to the oven and bake for 35–45 minutes, or until the squash is fork-tender, the tomatoes are blistered, and the feta is soft and lightly golden.
- Remove from the oven and let cool slightly. Using a fork, scrape the inside of the squash to create spaghetti-like strands, mixing everything together directly in the squash shells. The feta will melt into the tomatoes and olive oil, creating a creamy, sauce-like coating.
- Garnish with fresh chopped basil. Serve warm, directly in the squash boats or transfer to a serving bowl.
Notes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 squash half
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 25mg
Keywords: baked feta, spaghetti squash, vegetarian recipe