Ingredients
- 1 medium spaghetti squash, halved lengthwise and seeded (ca. 1.2 kg)
- 2-3 tablespoons extra-virgin olive oil, divided
- sea salt and freshly ground pepper, to taste
- 100 g Greek feta cheese, block cut in half
- 250-300 g cherry tomatoes
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- Pinch of chili flakes
- Fresh basil leaves, to garnish
Equipment
- Easy Baked Spaghetti Squash recipe with feta and tomatoes! A flavourful, healthy, low-carb dinner. Enjoy this vegetarian meal any night of the week.
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prep the Spaghetti Squash: Halve the squash lengthwise and scoop out the seeds. Brush the flesh of each half with 2 tablespoons of olive oil (1 tbsp per half). Season generously with sea salt and freshly ground pepper. Place the squash halves cut-side up on the prepared baking sheet.
- Assemble the Filling: In a medium bowl, combine the cherry tomatoes, minced garlic, chili flakes, oregano, and 1 tablespoon of olive oil. Place half of the feta block into the hollow of each squash half, then spoon the tomato mixture evenly over the feta. Drizzle with a little more olive oil.
- Bake to Perfection: Bake for 55–65 minutes, or until the squash is fork-tender and the tomatoes are bursting. The exact timing may vary depending on the size of your squash.
- Serve and Garnish: Using a fork, gently scrape the squash flesh to separate it into strands and mix everything together in the squash halves. Garnish with fresh basil leaves and serve warm. Enjoy!
Nutrition
Notes
- Check for Doneness: Your squash is perfectly roasted when the strands pull away easily from the skin. Test it by poking the flesh with a fork—if it’s still firm, give it another 10–15 minutes in the oven until tender.
- Make It Your Own: Not into feta? Swap it out for goat cheese or cream cheese for a creamy twist. Want to add some protein? Mix in cooked Italian sausage or shredded rotisserie chicken for a heartier meal.