Spaghetti Squash with Feta, Burst Tomatoes, and Basil
- Mar 31
- 2 min read
This Spaghetti Squash with Feta, Burst Tomatoes, and Basil is a simple, cozy dish that feels a little special with very little effort. As it roasts, the squash turns tender while the feta becomes creamy and the tomatoes burst with sweetness. Finished with fresh basil, it’s a light, flavorful meal that’s perfect any night of the week.
Ingredients:
1 large spaghetti squash split in half, seeds removed
1+ cups feta cheese, crumbled (I like more)
1 cup cherry tomatoes halved
4 tablespoons olive oil
2 cloves garlic minced
Dried Oregano, to taste
¼ teaspoon salt
¼ teaspoon black pepper
1/2 cup marinara sauce (optional)
¼ cup fresh basil chopped
Instructions:
Preheat oven to 400°F degrees. Line a baking sheet with parchment paper.
Cut spaghetti squash in half lengthwise, scoop out the seeds and discard. Place cut side up in the prepared baking sheet.
Break the feta block in half and crumble each half in the middle of each squash half. Add the cherry tomatoes (or chopped tomatoes) on top, along with the olive oil, garlic, dried oregano, salt and pepper.
optional: I like to add a 3-4 tablespoons of marinara sauce on top of the tomatoes too.
Bake until the feta cheese looks melty and golden brown on the edges and the spaghetti squash is fork tender, about 45-50 minutes.
Use a fork to pull the inside of the squash apart, which will come out in strands that look like spaghetti. Stir it all together and scatter it with fresh basil. Enjoy immediately.
Notes:
· My Top Tip: Microwave the squash for 5 minutes before cutting it. It makes it so much easier to cut in half and it’s safer too!
· Storage: Let it cool down and then place it in an airtight container in the fridge for up to 3 to 4 days. When you’re ready to reheat, pop it in the oven at 350°F or gently warm it in the microwave on a lower power setting to keep the squash and cheese in good condition.
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