Baked Feta Spaghetti Squash
This Baked Feta Spaghetti Squash Recipe is the perfect low-carb alternative to pasta noodles, and my new favorite way to add fresh flavors to the dinner table. With fresh herbs, melty feta cheese, and al dente spaghetti squash, you’ll be enjoying this delicious low carb version in no time!
While I do love traditional pasta, it’s just not an option when eating keto or low carb. This is why spaghetti squash recipes are the best! They’re a great way to still give you that pasta noodle texture, without all the extra carbs. I love that this dish has minimal ingredients but is loaded with maximum flavor.
The squash noodles add a unique twist and really pair perfectly with the feta mixture and fresh basil. Trust me—the end result of this feta pasta recipe will have you wanting a second serving!
For more dishes made with spaghetti squash, see this Spaghetti Squash Lasagna and this Baked Spaghetti Squash!
Ingredients
- Spaghetti squash – The star of the show. This needs to be cooked before being added.
- Feta cheese – Perfect for adding a salty flavor. The feta block melts and makes a creamy sauce.
- Grape tomatoes – Gives a nice burst of flavor and is a good contrast to the spaghetti squash.
- Olive oil – Helps add moisture to the dish.
- Black pepper – Good for flavor.
- Fresh basil – Chop and add as a topping once baked.
See recipe card for quantities.
How to Make Baked Feta Spaghetti Squash
Preheat the oven to 400 degrees. Spray an 8X8 casserole dish with cooking spray.
Step One: Add the tomatoes, feta cheese, and black pepper to the dish.
Step Two: Drizzle the top with the olive oil. Put the pan in the oven and bake for 40 minutes. Bake until the feta cheese is melting and the tomatoes are starting to soften.
Step Three: Add the cooked spaghetti squash to the casserole dish.
Step Four: Stir. The feta cheese will melt to cover the squash.
Step Five: Top with fresh basil and serve.
Top Tip💡
This recipe has no added salt. Feta cheese is naturally salty. You can substitute cheese with less salt if you need a lower-sodium dish.
Substitutions
- Goat cheese – You could use this instead of the block of feta cheese.
Variations
- Protein source – If you wanted to add an new, or additional protein source, you could add some diced cooked chicken to the dish. Chicken sausage would also be delicious.
- Red peppers – Cut up and add red bell peppers for a pop of flavor and color.
- Pasta – The original recipe for this uses pasta. Feel free to try a low carb pasta. Chickpea pasta would be a delicious option.
- Seasonings – Adding minced garlic, red pepper flakes, or even some balsamic glaze are all fun flavor options.
- Boats – Make spaghetti squash boats by baking the squash in the shell. Once it is par-cooked add the remaining ingredients.
See this Baked Feta Chicken for a simple and delicious weeknight meal.
Equipment
All you need to make this low carb spaghetti squash version, is a baking dish and a wooden spoon to stir.
Storage
Storing leftovers of this delicious baked feta spaghetti squash is a breeze. Let the mixture cool to room temperature, store it in an airtight container, and keep it in the fridge. When you’re ready to eat next, just reheat in the microwave until heated through.
I don’t recommend freezing this recipe as it will change the texture of the spaghetti squash and also the added feta cheese. This casserole dish is best served and eaten fresh.
Common Questions
It’s important to cook the spaghetti squash before adding it to the rest of the dish.
I think that the best way to cook squash is in the Instant Pot. I cut it into quarters, remove the seeds, add the rack and a cup of water, and cook on high pressure for 2 minutes. Release the pressure after 5 minutes. This makes perfectly al dente squash.
You can also use the oven. Slice the squash in half and then bake it until it is fork tender. You want to be able to use a fork to shred the squash and pull out all the “meat”.
I haven’t tried this recipe using any type of sauce. I would guess that using a tomato sauce or a pesto sauce would be fine, but it will change the calorie and carb count of the dish.
You can! I prefer to use fresh tomatoes because I feel that the texture of fresh goes better with the tender texture of the squash noodles and the creamy cheese, but it’s totally up to you. If using sundried tomatoes, rehydrate them (if needed) and add at the end.
Want to Save This Recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
By submitting this form, you consent to receive emails from Joy Filled Eats
Baked Feta Spaghetti Squash
Ingredients
- 4 cups spaghetti squash cooked
- 1 block feta cheese (7-8 oz)
- 1 pint grape tomatoes
- ¼ cup olive oil
- ¼ tsp black pepper
- ¼ cup fresh basil chopped
Instructions
- Preheat oven to 400.
- Spray an 8×8 casserole dish with cooking spray. Add the feta, tomatoes, and black pepper to the baking dish. Drizzle with the olive oil.
- Bake for 40 minutes until tomatoes are softened and feta is melting.
- Add the cooked spaghetti squash to the casserole dish and mix well. Sprinkle with the fresh basil.
Notes
Nutrition
Like what you see? Follow me on Facebook and Instagram! Love this recipe? Leave a comment & a 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
I love this dish it is so easy to make.
As a vegetarian I am always looking for healthy dishes for dinner. I love spaghetti squash and feta cheese so this was perfect for me.
Love this recipe!
I love spaghetti squash and I love finding new ways to use it. I used fresh tomatoes from our garden and the flavor was delish. This is a keeper!
Love this spaghetti alternative
The recipe is an excellent substitute for noodles and is very tasty. It is also not difficult.
This is a family favorite! So yummy!
I have never been a big fan of spaghetti squash but this sure changed my mind. Big yum!
I love spaghetti squash – I think it’s better than pasta. I enjoyed this meal (but I switched out mozzarella for the feta (I’m not a feta fan0
I love this is the fall, using the last of our garden tomatoes!
Sounds delicious, always looking for new spaghetti squash variastions. I will be making this after my next shopping trip!
Thanks a million for this delicious recipe and all the details about substituting ingredients. Much appreciated! And the directions for cooking the squash in an instant pot thrills me! Such a great idea. Thanks once again for another awesome recipe 🩷.
Delicious healthy alternative