Baked Feta Spaghetti Squash
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.
Servings: 2
Ingredients
- 1 medium spaghetti squash halved lengthwise and seeded
- 3 tbsp extra virgin olive oil
- kosher salt and black pepper to taste
- 1/2 tsp each of garlic powder, onion powder, smoked paprika
- 1 cup cherry tomatoes
- 2-3 garlic cloves minced
- pinch of chili flakes optional for heat
- 4 oz feat cheese divided into 2 blocks
- fresh basil sliced for garnish
Instructions
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.
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.
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.
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.
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.
Finish and serve
- Garnish with fresh chopped basil. Serve warm, directly in the squash boats or transfer to a serving bowl.
Notes
- 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.