Feta Spaghetti Squash Bake

This comforting Feta Spaghetti Squash Bake is the ultimate weeknight dinner when you want pasta satisfaction but need something lighter. Roasting the squash transforms it into tender noodle-like strands, which pair deliciously with melty feta and burst tomatoes for a meal that is as wholesome as it is satisfying.

I found this recipe on a busy weeknight and was amazed how it became both a family favorite and a go to when guests visit for a cozy dinner.

Ingredients

• Spaghetti squash: ripe with golden yellow skin for a stringy pasta like texture and mild sweetness
• Feta cheese blocks or crumbles: choose the block for creamier results or crumbles for more even melting
• Cherry tomatoes: look for firm sweet tomatoes for juicy bites throughout
• Fresh garlic: brings a warm punch be sure to use plump cloves for the best flavor
• Olive oil: choose extra virgin for a deeper richer taste
• Garlic powder: complements the fresh garlic gives an extra layer of flavor
• Salt and pepper: highlight the sweet squash and savory feta use freshly ground pepper for a little kick
• Dried basil: aromatic and subtle it ties all the ingredients together look for bright green dried leaves
• Fresh basil for topping: adds a burst of color and freshness choose leaves that are emerald and unwilted

Step-by-Step Instructions

Prep the Squash:

Carefully cut the spaghetti squash in half lengthwise using a sharp chef knife Rock it gently back and forth and scoop out all seeds with a spoon so the inside is clean and ready to fill

Season the Squash:

In a small bowl mix three tablespoons of olive oil with garlic powder salt and pepper Stir it well and use a brush to coat the inside of each squash half thoroughly This base layer seasons every noodle as the squash roasts

Roast the Squash:

Place the squash halves cut side down on a parchment lined baking sheet This traps the steam and starts to soften the flesh Roast at four hundred degrees for fifteen minutes so the squash begins to cook but does not get mushy

Add the Toppings:

Flip the squash halves cut side up Using tongs for safety nestle half your feta cheese into each center Scatter quartered cherry tomatoes and minced fresh garlic over the top Then sprinkle dried basil over everything and lightly drizzle with the last tablespoon of olive oil for shine and flavor

Final Roast:

Slide the squash back into the oven and roast thirty more minutes until the flesh pulls into tender ribbons and the feta turns lightly golden The tomatoes should start to caramelize and release their juices into the cheese

Finish and Serve:

Remove the squash from the oven and let rest briefly Using a fork gently pull the flesh into spaghetti like strands letting the toppings mix into the squash Scoop into bowls top generously with chopped fresh basil and enjoy while warm

Save

Feta is hands down my favorite piece of this dish Its salty tang melts into the tender squash and I love how excited my daughter gets to crack open the squash to see the cheesy middle

Storage Tips

Let leftovers cool completely before storing Spoon the squash and toppings into an airtight container and refrigerate for up to three days For longer storage freeze individual portions they reheat well in the oven or microwave though the texture is best when reheated slowly

Ingredient Substitutions

Try goat cheese or ricotta in place of feta for a creamier taste If cherry tomatoes are out of season use canned tomatoes drained well You can swap dried basil with dried oregano or Italian seasoning for a new herbal twist

Serving Suggestions

This bake plays really well as a main dish but also pairs with simple grilled chicken or fish For a classic meal serve with a leafy green salad and crusty bread or keep it gluten free with a side of roasted vegetables

Recipe FAQs

→ How do I prepare spaghetti squash for baking?

Slice the squash in half lengthwise and remove the seeds with a spoon. Brush the cut sides with olive oil and season before roasting cut side down.

→ Can I use crumbled feta instead of a block?

Yes, crumbled feta works just as well. Simply divide the cheese evenly between the squash halves before baking.

→ How will I know when the squash is cooked?

The squash is ready when the flesh is tender and can be easily scraped into noodle-like strands with a fork.

→ What flavors go well as toppings for this dish?

Fresh basil, cracked pepper, or a drizzle of extra olive oil enhance the flavors; you can also add roasted peppers or olives.

→ Is this dish suitable for meal prep?

Absolutely! The cooked squash keeps well in the fridge for up to 3 days and can be reheated in the oven or microwave.

→ Can I add extra protein to this meal?

Cooked shredded chicken or chickpeas can be added for extra protein, stirring them in before the final bake.