Some trends are worth following, especially if Baked Feta & Tomato Spaghetti Squash is the end result. Inspired by the baked feta trend on social media, we amplified the nutrition and used fiber-rich spaghetti squash instead of pasta. The squash becomes the perfect roasting vessel for the filling—sweet, antioxidant-rich tomatoes, salty feta cheese, aromatic garlic and fresh herbs. After roasting, everything is mixed together to form the most delicious and creamy meal—you’ll be making this over and over again. A drizzle of balsamic glaze at the end gives just enough sweetness and acidity to balance the dish’s rich and fresh flavors. Keep reading for our expert tips, including how to prepare your spaghetti squash and what to serve with it.
Ingredients
Original recipe (1X) yields 4 servings
- 1 medium spaghetti squash, halved lengthwise and seeded (3- to 3½-lb.)
- 3 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon crushed red pepper
- ¼ teaspoon ground pepper
- ⅛ teaspoon salt
- 1 (4-oz.) block feta cheese, halved
- 8 ounces cherry tomatoes (about 1½ cups)
- 3 tablespoons chopped fresh basil, plus more for garnish
- 1 tablespoon minced garlic
- 1½ teaspoons chopped fresh oregano
- 1 tablespoon balsamic glaze
Directions
- Position rack in middle of oven; preheat to 400°F. Line a large rimmed baking sheet with parchment paper or foil.
- Place squash halves, cut-sides up, on the prepared baking sheet. Drizzle with 1 tablespoon oil; sprinkle with ¼ teaspoon crushed red pepper, ¼ teaspoon pepper and ⅛ teaspoon salt. Place 1 feta piece, ¾ cup tomatoes, 1½ tablespoons basil, 1½ teaspoons garlic and ¾ teaspoon oregano in each squash half. Drizzle each with 1½ teaspoons oil. Bake until the squash flesh is tender and the tomatoes burst, 50 to 55 minutes.
- Remove from oven. Using a fork and tongs, scrape the squash contents and the long strands of squash flesh into a medium bowl. Drizzle in the remaining 1 tablespoon oil; stir to combine. Return the mixture to the squash shells; cut each in half widthwise. Transfer each to a plate; drizzle evenly with balsamic glaze and serve.
