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Close-up of a serving of baked feta spaghetti squash on a wooden board, showcasing its texture and ingredients.

Gluten-Free Baked Feta Spaghetti Squash Recipe

A delicious gluten-free dish combining roasted spaghetti squash with creamy feta and roasted cherry tomatoes, garnished with fresh basil.
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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
  

Spaghetti Squash
  • 1 medium spaghetti squash
Feta Cheese
  • 200 g feta cheese
Olive Oil
  • 2 tablespoons olive oil
Garlic
  • 2 cloves garlic, minced
Dried Oregano
  • 1 teaspoon dried oregano
Salt and Pepper
  • to taste Salt and pepper
Cherry Tomatoes
  • 1 cup cherry tomatoes, halved
Fresh Basil Leaves
  • for garnish Fresh basil leaves

Method
 

  1. Preheat oven to 400°F (200°C). Cut squash in half, scoop seeds, and roast for 30-40 mins.
  2. Mix feta, cherry tomatoes, garlic, oregano, and olive oil; season with salt and pepper.
  3. Bake feta mixture for 20 mins until golden and tomatoes are roasted.
  4. Scrape squash into strands, combine with feta and tomatoes, and garnish with basil.

Notes

Ensure to scrape the squash while warm for best texture.