This delicious baked feta spaghetti squash with tomatoes and spinach is a wonderful meal! It's got the best flavors, and while it's low carb, it's a surprisingly filling meal.
This viral recipe is popular for a reason - it's super easy to make and a fun alternative to the baked feta pasta recipe! This satisfying meal will be your new favorite way to enjoy spaghetti squash.

Recipe Features
- Mediterranean-inspired flavors with lots of fresh ingredients!
- A lighter veggie main course that will be popular with the whole family.
- Simple ingredients that meld together to create great flavor!
Ingredients
- Spaghetti Squash - a fantastic type of winter squash that has unique strands that look like noodles. You'll use one large fresh squash.
- Cherry Tomatoes - fresh and full of juicy flavor, you'll roast the cherry tomatoes till they're just burst!
- Feta Cheese - creamy and salty, feta cheese adds the major base of flavor to this dish.
- Olive Oil - you can use olive oil, avocado oil, or vegetable oil to roast the squash.
- Baby Spinach - fresh spinach adds a healthy pop of color and flavor, you'll stir it in after cooking the squash till it's just wilted.
- Fresh Basil - used as a garnish, the basil adds a fantastic fresh flavor!
- Seasonings - you'll use Italian seasoning, sea salt, ground black pepper, and garlic powder to season the squash.
See the recipe card for quantities.

Instructions

- Step 1: Preheat oven to 400 degrees F. Half the spaghetti squash (lengthwise) and scoop out the seeds and stringy pieces.

- Step 2: Place the squash halves on a parchment lined sheet pan and brush with half the oil.

- Step 3: Place equal amounts of the shallot, cherry tomatoes, feta, Italian seasoning, salt, pepper, and garlic powder in each half of the squash.

- Step 4: Bake the squash in the oven for 30 to 35 minutes or until the tomatoes have begun to burst.

- Step 5: Remove the squash from the oven and allow them to cool for a few minutes. Add the spinach and basil to the squash halves and stir the ingredients together in each squash. Pull strands of the squash off the edges of each squash to create ‘noodles.’

- Step 6: Serve immediately.
Tips for Making this Recipe
- Preparation Tips - Halving a spaghetti squash can be difficult. Use a large, sharp knife and firmly grip one side while cutting. Don't try to cut through the stem, just leave it on one of the sides.
- Recommended Tools - I recommend using a rimmed sheet pan in case any juices spill over the side of the squash.
Make Ahead & Storage
- Storage - Save leftover squash in the refrigerator for up to 3 days in an airtight container or cover with plastic wrap.
- Reheat - You can reheat in the microwave, but reheating in the oven at 350 for 5 to 8 minutes keeps the squash from getting too watery.

tasty winter squash!
More Squash Recipes to Try
Check out more delicious ways to cook with squash!
If you try this recipe, leave a comment and a star rating below!

Baked Feta Spaghetti Squash
This delicious baked feta spaghetti squash with tomatoes and spinach is a wonderful meal!
Print
Pin
Rate
Servings: 2 servings
Ingredients
- 1 spaghetti squash
- 1 tablespoon olive oil
- 1 shallot thinly sliced
- 1 pint cherry tomatoes
- 4 ounces feta cheese
- ½ teaspoon Italian seasoning
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 cup baby spinach roughly chopped
- ¼ cup fresh basil roughly chopped
Instructions
- Preheat oven to 400 degrees F.
- Halve the spaghetti squash (lengthwise) and scoop out the seeds and stringy pieces.
- Place the squash halves on a parchment lined sheet pan and brush with half the oil.
- Place equal amounts of the shallot, cherry tomatoes, feta, Italian seasoning, salt, pepper, and garlic powder in each half of the squash.
- Bake the squash in the oven for 30 to 35 minutes or until the tomatoes have begun to burst.
- Remove the squash from the oven and allow them to cool for a few minutes. Add the spinach and basil to the squash halves and stir the ingredients together in each squash. Pull strands of squash off the edges of each squash to create ‘noodles’.
- Serve immediately.
Nutrition
Serving: 1g | Calories: 421kcal | Carbohydrates: 49g | Protein: 14g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 50mg | Sodium: 1350mg | Potassium: 1221mg | Fiber: 10g | Sugar: 20g | Vitamin A: 3551IU | Vitamin C: 70mg | Calcium: 451mg | Iron: 4mg
Leave a Reply