Baked Feta Spaghetti Squash

5 from 6 votes
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Tomato-Pesto Baked Feta Spaghetti Squash calls for minimal ingredients, yet delivers such satisfying results. Easy, low carb, and the most delicious way to double down on your veggie intake!

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Baked feta spaghetti squash on a white plate with a fork resting on the right side.
Read more: Baked Feta Spaghetti Squash

By now, you’re probably familiar with the popular Baked Feta Pasta trend.

And while I LOVE me some pasta (see my go-to One Pan Pasta), swapping the pasta for spaghetti squash creates a lighter, yet super satisfying veggie main.

Spaghetti squash is low calorie, low carb, and a great source of fiber. Two of my favorite ways to use it are in this Chicken Alfredo Spaghetti Squash and Shrimp Scampi Spaghetti Squash.

This dish leans on simple, high impact ingredients like sweet cherry tomatoes, store-bought pesto, and of course, creamy feta cheese.

Prep time is minimal (15 minutes max) and the results will convert even the biggest veggie skeptics.

How to Make Baked Feta Spaghetti Squash:

If you’re a feta lover like me, this dish will quickly become a staple. (PS – every feta fanatic also needs my crispy Lemon Feta Potatoes!)

You can easily add protein to this dish by serving it with chicken sausage (our go-to), beef or Chickpea Meatballs, or sautéed shrimp.

The Ingredients:

Recipe ingredients arranged in separate bowls on a wooden board with labels.
  • Spaghetti Squash: Baked spaghetti squash creates luscious strands of spaghetti-like “noodles” that are naturally low carb and nutrient rich. They’re a fantastic substitute for classic pasta if you’re trying to lighten up or reduce the carb load of a dish.
  • Cherry Tomatoes: Available year-round, cherry tomatoes add a burst of sweetness and acidity.
  • Pesto: Use your favorite jarred or homemade pesto recipe! My go-to is DeLallo brand, which tastes just as fresh as homemade.
  • Feta: Look for a block of feta rather than crumbles. This way, you can place a wedge right into each squash boat.
  • Garlic: Fresh is best! I use 2 gloves, which is roughly 1 Tablespoon minced.
  • Olive Oil: Extra-virgin olive oil is rich in polyphenols, which offer anti-inflammatory benefits.
  • Basil: For a fresh garnish.

For a complete list of ingredients and quantities, see the recipe card below.

The Directions:

Step 1: Prepare Spaghetti Squash by slicing each squash in half lengthwise. Scoop out the seeds and stringy insides, and coat the flesh with olive oil, salt, and pepper.

Step 2: Prepare Tomato Mixture by combining tomatoes, pesto, garlic, chili flakes, and olive oil in a bowl.

A spaghetti squash being sliced in half and coated in oil and salt and pepper, and tomatoes being mixed with pesto in a clear bowl.

Step 3: Add Feta to Squash Boats.

Step 4: Divide Tomato-Pesto Mixture even into each boat on top of the feta.

Wedges of feta cheese and a tomato-pesto mixture being added to squash boats.

Step 5: Bake until the squash easily separates into strands, and the tomatoes burst, about 55 minutes.

Tomato-Pesto Baked Feta Spaghetti Squash arranged on a blue baking sheet after being baked.

Step 5: Mix everything together, and garnish with fresh basil.

Recipe Variations:

  • Use a Different Cheese: If you’re not a fan of feta, you can use goat cheese, cream cheese, or Boursin cheese.
  • Make Spicy: Add a teaspoon of Calabrian chiles or a generous pinch of red pepper flakes to the tomato mixture.
  • Make Vegan: Use your favorite brand of vegan feta, such as Violife brand.
  • Add Protein: Cook chicken sausage separately and add it to the feta spaghetti squash boats after mixing all the fillings together. Alternatively, you can serve alongside shrimp, chicken, or meatballs.
  • Omit Pesto: If you’re not a pesto fan, just add 1 teaspoon of Italian seasoning to the tomato mixture for extra flavor.
Spaghetti squash being mixed with feta and tomato mixture until it's creamy and combined.

How to Store and Reheat:

  • Store: Empty the components of each squash boat into a Tupperware container and refrigerate for up to 3 days.
  • Reheat: You can rewarm leftovers in the microwave or in a skillet over medium heat.
  • Freeze: Spaghetti squash freezes and rewarms surprisingly well. Once leftovers are completely cool, transfer to a zip-top freezer bag and freeze for up to 3 months. Let thaw in the refrigerator overtop before gently rewarming in a skillet.

    Recipe Tips and Tricks:

    Spaghetti squash has thick walls, which can be difficult to cut through. Break out your sharpest chef’s knife and a sturdy cutting board that won’t slip. Pro tip: Place your cutting board on top of a damp paper towel to help secure it in place.

    You’ll know your squash is done roasting when the strands separate easily from the skin. To check, remove the pan from the oven and probe the squash flesh with the prongs of a fork. If there is still some resistance, continue roasting for another 10 to 15 minutes.

    Baked feta spaghetti squash boat styled on a white speckled plate.

    More Spaghetti Squash Recipes:

    If you give this Baked Feta Spaghetti Squash a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

    5 from 6 votes

    Baked Feta Spaghetti Squash

    Tomato-Pesto Baked Feta Spaghetti Squash calls for minimal ingredients, yet delivers such satisfying results. Easy, low carb, and the most delicious way to double down on your veggie intake!
    Prep Time: 15 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 10 minutes
    Servings: 2

    Equipment

    • Chefs knife and cutting board
    • Mixing bowl
    • Baking sheet

    Ingredients  

    • 1 medium spaghetti squash, halved lengthwise and seeded
    • 3 Tbsp. extra-virgin olive oil, divided
    • Kosher salt and black pepper to taste
    • 8 oz. cherry tomatoes (about 1 1/2 cups)
    • 3 Tbsp. pesto
    • 2 garlic cloves, minced
    • Pinch of chili flakes
    • 2 (2-oz.) wedges feta cheese (from a block of feta)
    • Fresh chopped basil for garnish
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    Instructions 

    • Preheat oven to 400ºF. Place the squash halves on a rimmed baking sheet. Brush the cut side of each squash half with 1 Tbsp. olive oil, and season with salt and pepper.
    • In a medium bowl, combine tomatoes, pesto, garlic, chili flakes, remaining 2 Tbsp. olive oil, and a pinch of salt.
      Place a wedge of feta cheese inside each squash half, followed by the tomato-pesto mixture, divided equally between each half.
    • Bake until the squash flesh is tender and the tomatoes burst, about 55 minutes. Use a fork to scrape the squash strands into the feta and tomato mixture, and continue mixing until everything is combined. (If your squash boats are overflowing and it's hard to mix, transfer everything to a large bowl to mix, and then place back into squash boat.) Garnish with fresh basil and extra cracked black pepper.

    Notes

      • If you’re not a fan of feta, you can use goat cheese, cream cheese, or Boursin cheese.
      • For a protein boost, cook chicken sausage separately and add it to the squash boats after mixing all the fillings together. Alternatively, you can serve alongside shrimp, chicken, or meatballs.
      • Store: Empty the components of each squash boat into a Tupperware container and refrigerate for up to 3 days.
      • Reheat: You can rewarm leftovers in the microwave or in a skillet over medium heat.
      • Freeze: Spaghetti squash freezes and rewarms surprisingly well. Once leftovers are completely cool, transfer to a zip-top freezer bag and freeze for up to 3 months. Let thaw in the refrigerator overtop before gently rewarming in a skillet.

    Nutrition

    Serving: 1squash half | Calories: 498kcal | Carbohydrates: 26.5g | Protein: 15g | Fat: 36g | Saturated Fat: 10g | Sodium: 920mg | Fiber: 5g | Sugar: 12g

    I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

    If you love this recipe, please leave a star rating and review below!
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    Recipe Rating




    8 Comments

    1. Kyle says:

      5 stars
      I love the new website layout. This dish was so good. There best spaghetti squash I ever had.

    2. Jenny says:

      5 stars
      So good! Very little effort for a very tasty and satisfying meal. Next time I’ll try my hardest to cut the squash so that the halves sit as level as possible (man, it’s tough!). The contents of one of my halves spilled a bit which smoked a little on the baking sheet. Will definitely make this again!

    3. Alex says:

      5 stars
      Turned out amazing and delicious. Very easy!

      1. Jamie Vespa says:

        So glad you enjoyed it!! Thank you for taking the time to leave a review!

    4. Hannah says:

      Wow so so good.
      After making and eating this, I’m thinking to myself- I don’t need pasta anymore!

      I substituted feta for goat cheese and added more red pepper chili flakes. I also went heavy on the pesto marinade and used the residual to marinate shrimp. Shrimp + the squash was PERFECTION!

      Thank you!

    5. Audrey says:

      5 stars
      So delish and I love the minimal ingredients!

    6. Jennifer says:

      5 stars
      Love love love the easiness and the taste was delish. Actually way better than the original imo. Worked beautifully with Violife feta. Served with rosemary garlic focaccia bread. Yum yum!! Thanks Jamie

    7. Emily says:

      5 stars
      This was PHENOMENAL. Fantastic flavors for so little effort.