Feta Spaghetti Squash Recipe

If there’s a dish I find myself craving again and again when I want something fresh, cozy, and unintimidating, it’s Feta Spaghetti Squash. This recipe is the dream marriage of creamy, salty feta and naturally sweet, roasty spaghetti squash, brightened up with juicy tomatoes and fragrant basil. It’s an oh-so-satisfying, veggie-forward meal that’s easy enough for a weeknight, but has that restaurant-worthy “you made this?!” moment at the table. Whether you’re looking for a way to eat more veggies or you simply adore Mediterranean flavors, Feta Spaghetti Squash deserves a regular rotation in your kitchen.

Ingredients You’ll Need

The ingredient list for Feta Spaghetti Squash is delightfully short, which means every component really shines. Each item brings something vital to the party: creamy textures, sweet and tangy pops of flavor, and vibrant color that makes the dish as beautiful as it tastes.

• Spaghetti squash: When roasted, its golden strands mimic noodles, soaking up all the flavors and adding subtle sweetness.
• Feta cheese (block): Use a block for ultimate creaminess and tangy depth; it melts and browns beautifully.
• Cherry tomatoes: Their acidity and juiciness balance the saltiness of the feta and richness of the squash.
• Garlic: Just two cloves give a subtle, savory punch that brings the whole dish to life.
• Salt and pepper: Essential for drawing out all those flavors (season thoughtfully with feta’s saltiness in mind).
• Olive oil: Adds silkiness, helps everything roast perfectly, and enhances richness.
• Fresh basil: Bright and herby, it lifts the entire dish with color and a burst of freshness.

How to Make Feta Spaghetti Squash

Step 1: Preheat and Prep

Start by preheating your oven to 400°F. Line a baking sheet with parchment paper; this keeps cleanup easy and prevents sticking. This initial step means you’re set up for a smooth, stress-free roast.

Step 2: Prepare the Squash

Carefully slice your spaghetti squash in half lengthwise. Scoop out all the seeds with a spoon and discard them (or save them for roasting, if you like!). Placing the cut sides up allows the heat to caramelize the flesh and makes it easier to fill with our flavorful toppings.

Step 3: Assemble the Feta Spaghetti Squash

This is where the magic happens! Take your block of feta and break it into two, nestling a chunk right in the hollow of each squash half. Scatter the halved cherry tomatoes over everything, then sprinkle minced garlic, drizzle olive oil, and add a generous crack of salt and black pepper. Every bite will be bursting with flavor.

Step 4: Roast to Perfection

Pop the baking sheet into your preheated oven and let it roast for 45 to 50 minutes. You’re looking for the feta to get golden and melty and the squash to become fork-tender—this is the moment when all your ingredients come together!

Step 5: Shred and Mix

Once roasted, use a fork to gently pull the spaghetti squash flesh into strands. The squash naturally separates into noodle-like ribbons! Give everything a good stir, mixing the soft feta, garlicky oil, and roasted tomatoes throughout the strands so every bite is luscious and full of flavor. Finish with a big sprinkle of fresh basil right on top.

How to Serve Feta Spaghetti Squash

Garnishes

This dish loves color and contrast, so don’t hold back! Extra fresh basil, a squeeze of lemon, or a dusting of cracked pepper add brightness. If you’re feeling adventurous, a sprinkle of chili flakes can bring welcome heat.

Side Dishes

Feta Spaghetti Squash is hearty enough to stand alone, but it absolutely shines alongside a crisp green salad, warm pita bread, or olives. For extra protein, grilled chicken or chickpeas round out the meal.

Creative Ways to Present

For a dramatic touch, serve Feta Spaghetti Squash in its shell for a rustic, hands-on vibe. You can also scoop the mixture into individual ramekins and broil for a bubbly golden top, or serve over cooked greens for a nutrient-powerhouse bowl.

Make Ahead and Storage

Storing Leftovers

Let any extra Feta Spaghetti Squash cool to room temperature before transferring to an airtight container. Stored this way, it keeps well in the refrigerator for up to 3 to 4 days, making it a fantastic meal prep option.

Freezing

While this dish can be frozen, the texture of both the squash and the feta will be a bit softer after thawing. If you do freeze, use a freezer-safe container and enjoy within a month for best flavor and texture.

Reheating

Warm leftovers gently in the microwave or in a skillet over low heat, stirring occasionally. If it seems a little dry after reheating, drizzle with a bit more olive oil or add a splash of water to revive its luscious creaminess.

FAQs

Can I make Feta Spaghetti Squash vegan?

Absolutely! Simply swap out the feta for a plant-based version. There are some fantastic vegan feta brands out there that melt nicely and still pack that tangy punch.

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

It’s done when a fork easily pierces the flesh and it pulls into spaghetti-like strands without resistance. The squash should look golden around the edges and smell wonderfully sweet and savory.

What other herbs can I use instead of basil?

Try fresh parsley, oregano, or dill for a different flavor profile. Each brings its own unique twist, so feel free to experiment depending on what you have on hand!

Can I use crumbled feta instead of a block?

You can, but the block variety creates creamier pockets and browns a little better in the oven. If you only have crumbled feta, pile it into the squash hollows and proceed as usual—it’ll still be delicious.

Is this recipe good for meal prep?

Yes! Feta Spaghetti Squash holds up beautifully for a few days, making it perfect for grab-and-go lunches or quick dinners. Just remember to store extras in an airtight container for maximal freshness.

Final Thoughts

If you’re searching for a vibrant, fuss-free dish that’s equal parts wholesome and downright craveable, Feta Spaghetti Squash is your new go-to. I can’t wait for you to dig in—let this be the recipe that brings more color, flavor, and joy to your table!

Print