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Easy Feta Spaghetti Squash

A cozy, easy-to-make dish featuring roasted spaghetti squash filled with melted feta, sweet cherry tomatoes, and garlic, garnished with fresh basil—a healthy, veggie-forward comfort food perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 spaghetti squash medium-sized, cut in half lengthwise and seeds removed
  • 1 block feta cheese for melting inside squash halves
  • 2 cups cherry tomatoes halved
  • 3 cloves garlic minced
  • 2 tbsp olive oil for drizzling
  • salt and black pepper to taste
  • 1 bunch fresh basil for garnish

Equipment

  • Baking Sheet
  • Sharp Knife
  • Fork

Method
 

  1. Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Step 2: Cut the spaghetti squash in half lengthwise and scoop out the seeds. If needed, soften by microwaving for 1-2 minutes before cutting.
  3. Step 3: Place a block of feta cheese in the center of each squash half and surround with halved cherry tomatoes.
  4. Step 4: Sprinkle minced garlic evenly over the feta and tomatoes, then drizzle with olive oil. Season lightly with salt and black pepper.
  5. Step 5: Press the tomatoes gently to release their juices, then bake for 45-50 minutes until the squash is tender and the feta is golden and bubbly.
  6. Step 6: Use a fork to rake out the spaghetti squash strands and gently mix with the roasted feta and tomatoes.
  7. Step 7: Garnish with fresh basil and serve immediately.

Notes

This dish is versatile: try goat cheese or ricotta instead of feta, add veggies like bell peppers or zucchini, or top with toasted nuts. Store leftovers in an airtight container in the fridge for 3-4 days and reheat gently. Add fresh basil after reheating for best flavor.