This Feta Spaghetti Squash recipe offers a healthy, low-carb alternative to traditional pasta. Made with spaghetti squash, feta cheese, cherry tomatoes, and garlic, it’s a simple, flavorful dish perfect for lunch, dinner, or as a side. This easy-to-make recipe is gluten-free and packed with essential nutrients, making it a great choice for those following a low-carb or vegetarian diet. The combination of roasted squash and creamy feta, topped with fresh basil, creates a delicious and nutritious meal that will leave you feeling full without the carbs.

Ingredients

1 large spaghetti squash, halved and seeds removed
1 (8-ounce) block feta cheese
1 cup cherry tomatoes, halved
2 cloves garlic, minced
Salt and pepper, to taste
4 tablespoons olive oil
¼ cup fresh basil, chopped

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash halves cut side up on the prepared baking sheet.
Break the feta cheese into two halves and place one half in the center of each squash half. Add the halved cherry tomatoes, minced garlic, and drizzle with olive oil. Season with salt and pepper to taste.
Bake in the preheated oven for about 45-50 minutes, or until the feta cheese is melty and golden at the edges, and the squash is fork-tender.
Once baked, use a fork to scrape the flesh of the squash into strands, resembling spaghetti. Stir everything together, then sprinkle with fresh basil.
Serve immediately and enjoy!

Why You’ll Love This Recipe

Healthy and Delicious: This feta spaghetti squash is a low-carb, gluten-free alternative to pasta, packed with nutrients.
Simple Ingredients: A few basic ingredients come together to create a flavorful, satisfying dish that’s easy to make.
Versatile: This dish can serve as a main course or a side dish, making it perfect for any meal.

Tips

Choosing the Right Spaghetti Squash: Look for squash that feels firm and heavy for its size. A larger squash will give you more strands, but smaller ones are sweeter.
Baking Time: If your squash is larger or smaller, adjust the baking time as needed. It should be fork-tender when done.
Feta Variations: You can experiment with flavored feta (like herb-infused or garlic feta) for an extra boost of flavor.

Variations and Substitutions

Add Protein: For extra protein, try adding cooked chicken, shrimp, or chickpeas to the dish.
Tomato Substitution: If you don’t have cherry tomatoes, try using sun-dried tomatoes or roasted bell peppers for a different flavor.
Dairy-Free Option: Swap feta for a dairy-free cheese or nutritional yeast if you prefer a vegan version.

FAQs

Can I make this recipe ahead of time?
It’s best to enjoy this dish fresh, as spaghetti squash can get a bit soggy when stored for too long. However, you can prepare the squash and toppings ahead of time and assemble it before baking.

How do I know when the squash is done?
The squash should be tender when pierced with a fork, and the strands should separate easily. If it’s not tender enough, continue baking for a few more minutes.

Serving and Suggestions

Pair with Protein: Serve with grilled chicken or salmon for a complete meal.
Add a Side Salad: Pair with a fresh salad or roasted vegetables for a balanced meal.
Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven for a quick meal.