Baked Feta Spaghetti Squash

Baked Feta Spaghetti Squash features roasted cherry tomatoes, creamy baked feta, garlic, and olive oil for a mediterranean-inspired, veggie-forward dish that feels cozy yet fresh.

Think of it as a lighter twist on the viral baked feta pasta that took over social media, but made with tender roasted spaghetti squash instead of traditional pasta.

It’s light enough for a weeknight dinner but impressive enough to serve guests plus it’s naturally gluten-free and made in one pan!

WHAT IS SPAGHETTI SQUASH?

Spaghetti squash is a winter squash with a mild, slightly sweet flavor and a unique texture.

When roasted, the flesh naturally separates into long, tender strands that resemble spaghetti, which is exactly how it gets its name.

Unlike pasta, spaghetti squash is a vegetable, making it naturally gluten-free, lower in carbohydrates, and lighter overall.

It’s often used as a substitute for traditional noodles in baked dishes, casseroles, and Mediterranean-inspired recipes like this one.

In this baked feta spaghetti squash recipe, we roast the squash until tender, then use a fork to gently scrape it into strands.

Those strands act as the base of the dish, soaking up the creamy baked feta, roasted tomatoes, olive oil, and garlic.

WHAT INGREDIENTS DO I NEED TO MAKE BAKED FETA SPAGHETTI SQUASH?

Spaghetti squash – choose a medium size squash and pop it in the microwave for 3-5 minutes before cutting it lengthwise in half to soften it and make it a bit easier to cut.

Extra virgin olive oil – essential for roasting and flavor use a high-quality olive oil.

Cherry tomatoes – cherry or grape tomatoes are best because when roasted until blistered they burst and become jammy for natural sweetness.

Garlic – freshly minced garlic adds savory warmth.

Chili flakes – optional for a pinch for gentle heat.

Feta cheese – use block feta in brine, not crumbled, for the best creamy texture when baked.

Fresh basil – adds a fresh, aromatic finish and color for presentation.

Garlic powder, onion powder, and smoked paprika – used to season the spaghetti squash for more flavor.

Kosher salt & black pepper – enhances and balances all the flavors.

HOW TO MAKE BAKED FETA SPAGHETTI SQUASH

Step 1 – Prep the squash

Preheat oven to 400 F. Wash spaghetti squash, cut in half, and use a spoon to scrape out and discard seeds. If needed, poke a few holes in squash and place in the microwave for 3-5 minutes prior to cutting it in half lengthwise.

Step 2 – Season the squash

Place the halved and seeded spaghetti squash cut-side up on a rimmed baking sheet. Drizzle with olive oil and season generously with salt, black pepper, garlic powder, onion powder, and smoked paprika.

Step 3 – Fill the squash

Divide the cherry tomatoes between the two squash halves. Sprinkle with minced garlic and chili flakes, then drizzle with a little more olive oil.

Nestle a wedge of feta into the center of each squash half and season with freshly cracked black pepper.

Step 4 – Bake

Transfer to the oven and bake for 35–45 minutes, or until the squash is fork-tender, the tomatoes are blistered, and the feta is soft and lightly golden.

Step 5 – Shred and mix

Remove from the oven and let cool slightly. Using a fork, scrape the inside of the squash to create spaghetti-like strands, mixing everything together directly in the squash shells. The feta will melt into the tomatoes and olive oil, creating a creamy, sauce-like coating.

Step 6 – Finish and serve

Garnish with fresh chopped basil. Serve warm, directly in the squash boats or transfer to a serving bowl.

TIPS FOR THE BEST BAKED FETA SPAGHETTI SQUASH

• To cut easily cut squash: poke a few holes in squash and place in the microwave for 3-5 minutes prior to cutting it in half lengthwise.
• Use block feta in brine, not pre-crumbled, for the creamiest texture.
• Don’t overcook the squash, it should be fork tender but not mushy.
• Finish with fresh herbs for brightness.

WHAT TO SERVE WITH BAKED FETA SPAGHETTI SQUASH

This dish pairs well with:

• Grilled chicken or shrimp
• Ground beef, turkey, or sausage
• Simple arugula salad
• Lemon roasted potatoes
• Crusty bread (if not gluten-free)

RECIPE VARIATIONS AND SUBSTITUTIONS

One of the best things about baked feta spaghetti squash is how adaptable it is.

Here are a few easy ways to customize it:

Swap the cheese: use boursin cheese for a milder, less tanger flavor than feta. Or, try goat cheese, ricotta, or mozzarella.  

Add pesto: pesto can help cut the tang of the feta by dolloping over the feta before baking. Or try a sun-dried tomato pesto for a richer, more savory twist.

Add protein: turn this into a complete meal by adding cooked chicken, shrimp, or sausage. For a vegetarian protein boost, add chickpeas or white beans.

Make it dairy-free: use a dairy-free feta alternative or skip the cheese entirely and add extra pesto and toasted pine nuts for richness.

Add more vegetables: try baby spinach (stir in at the end so it wilts), zucchini or bell peppers (roast alongside the squash), or kalamata olives for a briny Mediterranean touch.

MAKE AHEAD, STORING AND FREEZING INSTRUCTIONS

Make ahead: Roast the squash and bake the feta/tomato mixture separately, up to 1 day in advance. Store separately and combine before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: Not recommended, as the squash becomes watery when thawed.

RECOMMENDED TOOLS

• Large sharp knife
• Rimmed baking sheet
• Garlic press

RECIPE FAQ’S

MORE RECIPES YOU’LL LOVE

• Eggplant parmesan stacks
• Greek stuffed peppers
• Mediterranean chicken bowls

STEP-BY-STEP TUTORIAL VIDEO

If you try this baked feta spaghetti squash, I’d love to hear how you served it. Leave a comment or tag me on Instagram @spoonfulofsi 🙂