How do I know when the spaghetti squash is done?

The outside should give slightly when you press it, and a fork should easily pierce through the skin. Don't worry if it takes longer than 40 minutes – larger squashes need more time.

Can I use crumbled feta instead of a block?

You can, but you'll lose that beautiful melted center effect that makes this dish so special. If that's what you have, use about 6 ounces and scatter it among the tomatoes.

What if I can't find cherry tomatoes?

Regular tomatoes work too – just cut them into bite-sized pieces. They'll take a bit longer to break down, but the flavor will be just as delicious.

Is this recipe gluten-free?

Absolutely! It's naturally gluten-free, making it perfect for anyone avoiding gluten while still getting that satisfying "pasta" experience.

Baked Feta Spaghetti Squash

Name: Baked Feta Spaghetti Squash
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 large spaghetti squash (4 pound squash); 8 ounce brick of feta cheese; 2 pints cherry or grape tomatoes; 4 cloves garlic cloves; 1 tablespoon oil; 1 tablespoon Italian seasoning; 1 teaspoon salt; 1 teaspoon pepper; 1/4 cup fresh basil (sliced)

Description

A light and flavorful baked dish featuring roasted spaghetti squash tossed with creamy feta, blistered tomatoes, garlic, and fresh basil.

Ingredients

Scale

1 large spaghetti squash (4 pound squash)
8 ounce brick of feta cheese
2 pints cherry or grape tomatoes
4 cloves garlic cloves
1 tablespoon oil
1 tablespoon Italian seasoning
1 teaspoon salt
1 teaspoon pepper
1/4 cup fresh basil (sliced)

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Instructions

Preheat oven to 400°F.
Cut the spaghetti squash in half and scoop out the seeds.
Line a sheet pan with aluminum foil or parchment paper and place the squash cut side down on the pan. Place in the oven and cook the squash for 30 to 40 minutes until the squash gives when you squeeze on the outside.
In a 9 x 13 pan, place the brick of feta cheese in the middle, surround the cheese with the tomatoes and garlic. Drizzle the oil, Italian seasoning, salt, and pepper over everything and stir to coat.
Place the tomato pan in the oven with the spaghetti squash and cook for 30 minutes until the tomatoes start to blister open.
Peel the outer skins of the garlic and use a fork to mash everything together.
Using a fork, scrape the flesh of the spaghetti squash to create strands that look like noodles. Scoop the flesh into the pan with the tomatoes and stir until everything is well combined.
Stir in basil and enjoy.

Notes

For best flavor, use ripe cherry tomatoes and crumble the feta well to coat the squash evenly.

Nutrition

Serving Size: 1 serving
Calories: 130
Sugar: 5g
Sodium: 337mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 6g
Cholesterol: 25mg