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Tomato-Pesto Baked Feta Spaghetti Squash
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5 from 9 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 Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Entree
Cuisine: Mediterranean
Diet: Gluten Free, Vegetarian
Servings: 2
Author: Jamie Vespa MS, RD

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

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