Feta Spaghetti Squash Recipe

Feta Spaghetti Squash is the ultimate weeknight comfort dish that tastes like a Mediterranean vacation and lands on your table with minimal fuss. Picture juicy cherry tomatoes, creamy feta, and sweet, noodle-like squash all roasted together in one dreamy, flavor-packed boat. If you’ve ever craved that perfectly salty, tangy bite with the familiar coziness of pasta, this is the recipe you need in your back pocket. Each forkful delivers a burst of color, a touch of brininess, and that lovable, tender “spaghetti” texture—all while sneaking in plenty of veggies.

Ingredients You’ll Need

There’s true magic in how a few everyday ingredients can transform into something so vibrant and irresistible. Each item in this Feta Spaghetti Squash recipe brings a burst of flavor or color, and every single one has its own little superpower—so let’s break them down!

• Spaghetti squash: Baking unlocks its signature noodle-like texture, making it the perfect gluten-free and veggie-packed base.
• Feta cheese: Choose a good-quality block or crumbles; its salty creaminess melts gorgeously into the squash for maximum flavor.
• Cherry tomatoes: Quartered for bursts of tangy sweetness and vibrant color in every bite.
• Garlic: Four cloves, minced, add warmth and savory depth—don’t hold back!
• Olive oil: Divided to roast, soften, and bring all the flavors into delicious harmony.
• Garlic powder: Doubles down on garlicky goodness and ensures every strand gets seasoned.
• Salt and pepper: Essential for highlighting all the bright flavors.
• Dried basil: For herby, aromatic notes that lift the feta and tomatoes beautifully.
• Fresh basil: Chopped and sprinkled at the end for a pop of freshness and color that takes this dish over the top.

How to Make Feta Spaghetti Squash

Step 1: Prep Your Baking Sheet and Oven

Get your kitchen off to the right start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This makes everything super easy to clean up and helps your squash roast to golden perfection without sticking.

Step 2: Cut and Clean Your Spaghetti Squash

Slice the spaghetti squash in half, lengthwise, and scoop out the seeds with a sturdy spoon. Don’t skip this step—it creates the ideal vessels for all those mouthwatering toppings!

Step 3: Brush With Seasoned Olive Oil

In a small bowl, whisk together 3 tablespoons olive oil, garlic powder, salt, and black pepper. Generously brush this fragrant mixture over the cut sides of the squash, ensuring every nook and cranny gets a little love. This seasoned coating is the secret to flavor-bomb “noodles.”

Step 4: Initial Roast

Place the squash halves cut side down on your prepared baking sheet. This helps steam and soften the flesh from the inside out. Roast for 15 minutes—just enough to begin tenderizing the squash and give you time to prep the dreamy feta and veggie filling.

Step 5: Add Feta, Tomatoes, and Garlic

Once the squash has had a head start, flip the halves cut side up. Nestle about 4 ounces of feta cheese into each center, then scatter the quartered cherry tomatoes and minced garlic over the top. Sprinkle with dried basil and finish with a final drizzle of the remaining olive oil, ensuring everything is primed for maximum roasting flavor.

Step 6: Roast Until Golden and Tender

Return your loaded squash boats to the oven for another 30 minutes—or until the flesh is easy to shred and the feta is turning golden at the edges. Your kitchen will smell tantalizing, and you’ll see bubbling, bronzed cheese mingling with juicy tomatoes.

Step 7: Fluff and Finish

Remove the squash from the oven. Using a fork, gently scrape the insides to create those signature spaghetti-like ribbons. Watch how the feta and tomatoes cascade into all the squashy strands! Finish with plenty of fresh chopped basil over the top, for that final fresh, herby lift. Serve warm and enjoy every twirly bite of your Feta Spaghetti Squash masterpiece.

How to Serve Feta Spaghetti Squash

Garnishes

Fresh chopped basil is the absolute star for garnish—its vibrant, green leaves not only add a pretty contrast but amplify the Mediterranean flavors. For extra flair, you could sprinkle a pinch of red pepper flakes for heat, or even a handful of toasted pine nuts for crunch. A splash of fruity olive oil right before serving can give your Feta Spaghetti Squash a mouthwatering gloss.

Side Dishes

This dish is divine as a main course with a crisp, lemony arugula salad or warm crusty bread for scooping up the creamy cheese and tomatoes. If you want to round out the meal, pair Feta Spaghetti Squash with roasted chicken, grilled shrimp, or a side of marinated olives to keep the Mediterranean theme going strong.

Creative Ways to Present

Serve your Feta Spaghetti Squash directly inside its golden “boats” for maximum wow factor—people love the built-in bowls! Or, fluff out all the strands and pile them high on a platter, swirling the cheese and tomatoes into a gorgeous, colorful mound. Leftovers also make an excellent lunch when tossed with baby spinach or spooned into an omelet.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Feta Spaghetti Squash (lucky you!), let it cool fully before spooning into an airtight container. Stored in the fridge, it will keep its deliciousness for up to 4 days. The flavors only get deeper and more irresistible as they mingle together.

Freezing

While spaghetti squash on its own freezes well, the feta cheese loses some creaminess after thawing. If you must freeze, separate out the squash strands and toppings first, and freeze in airtight containers for up to 2 months. Thaw overnight in the fridge for best texture.

Reheating

To reheat, pop leftovers in a microwave-safe dish and microwave in short bursts until steaming and hot. For a fresher flavor and a bit of color, reheat gently in the oven at 350°F, then toss with a little more olive oil and some extra basil before serving.

FAQs

Can I use crumbled feta instead of a block?

Absolutely—crumbled feta works just as well in this recipe. It will melt into the spaghetti squash and mix into those delicious ribbons, although a block might stay a little creamier in flavor-packed pockets.

Do I have to use cherry tomatoes?

Cherry tomatoes add a special pop of sweetness and color, but you can substitute with grape tomatoes, diced Roma, or even sun-dried tomatoes for a deeper flavor twist in your Feta Spaghetti Squash.

Is there a vegan way to make Feta Spaghetti Squash?

You can absolutely make this dish vegan by swapping the feta for your favorite plant-based feta alternative. There are some great brands that melt nicely and still give you that tangy, creamy bite.

How do I know when the spaghetti squash is cooked through?

When you can easily pierce the squash with a fork and the strands pull away softly and effortlessly, your Feta Spaghetti Squash is perfectly tender and ready for its big finish!

Can I prep anything ahead for busy nights?

Yes! You can roast the squash halves up to a day ahead and store them in the fridge. When ready to eat, simply stuff with feta, tomatoes, garlic, and return to the oven to warm through and finish roasting.

Final Thoughts

Get ready to fall hard for this flavorful, fuss-free Feta Spaghetti Squash recipe—it’s everything you crave in comfort food with a bright, Mediterranean twist. If you’re looking to shake up your dinner routine, this is the dish to try. I can’t wait for you to experience the magic for yourself!

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