Feta Spaghetti Squash Bake (Print)
Roasted squash with creamy feta and cherry tomatoes delivers a satisfying, gluten-free, low-carb dinner.
# What You'll Need:
→ Main Ingredients
01 -
1 spaghetti squash, halved lengthwise, seeds removed
02 -
8 oz feta cheese
03 -
1/2 cup cherry tomatoes, quartered
04 -
4 cloves garlic, minced
05 -
4 tbsp olive oil, divided
06 -
1 tsp garlic powder
07 -
Salt and pepper, to taste
08 -
1 tsp dried basil
09 -
Fresh basil, chopped, for serving
# How to Make It:
01 -
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 -
Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
03 -
In a small bowl, combine 3 tablespoons of olive oil, garlic powder, salt, and black pepper. Brush this mixture generously over the cut sides of the squash halves.
04 -
Place the squash halves cut side down on the prepared baking sheet. Bake for 15 minutes to start softening the flesh.
05 -
Carefully flip the squash halves cut side up. Place about 4 ounces of feta cheese into the center of each squash. Evenly scatter the quartered cherry tomatoes and minced garlic over the tops, then sprinkle with dried basil. Drizzle the remaining 1 tablespoon of olive oil over everything.
06 -
Return to the oven and bake for 30 more minutes, or until the squash is tender and the feta is lightly golden.
07 -
Remove from the oven. Use a fork to gently scrape the inside of each squash half to create noodle-like ribbons. Top with fresh chopped basil and serve warm.