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Close-up of baked feta and tomato spaghetti squash on a white marble surface, showcasing vibrant colors and textures.

Baked Feta and Tomato Spaghetti Squash

A delicious and healthy vegetarian dish featuring roasted spaghetti squash topped with a flavorful feta and tomato mixture.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium spaghetti squash
  • 1 cup cherry tomatoes, halved
  • 1 block (8 oz) feta cheese
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
Garnish
  • as needed Fresh basil for garnish

Method
 

  1. Preheat oven to 400°F (200°C). Cut squash in half, scoop seeds, and season with olive oil, salt, and pepper.
  2. Roast squash cut-side down for 30-40 minutes until tender. Meanwhile, mix cherry tomatoes, feta, garlic, oregano, olive oil, salt, and pepper.
  3. After 15 minutes, add the tomato-feta mixture to the oven and bake for 20 minutes until blistered and soft.
  4. Remove squash, let cool slightly, then scrape flesh into strands with a fork.
  5. Combine squash strands with roasted tomato and feta mixture. Garnish with fresh basil and serve.

Notes

This dish is best enjoyed warm and can be customized with additional herbs or a drizzle of balsamic vinegar.