Easy Baked Feta Spaghetti Squash with Tomatoes and Peppers
This Easy Baked Feta Spaghetti Squash is a low-carb, flavorful, and nutrient-packed meal inspired by the viral baked feta pasta! Instead of pasta, roasted spaghetti squash creates a light and satisfying base, while roasted tomatoes, bell peppers, and creamy feta cheese combine to make a rich and tangy sauce. This dish is easy, wholesome, and perfect for a healthy weeknight dinner.
Ingredients
For the Squash & Veggies:
1 large spaghetti squash (about 2–3 lbs)
2 cups cherry tomatoes, halved
1 red bell pepper, diced
1 yellow bell pepper, diced
4 cloves garlic, minced
1 block (8 oz) feta cheese
¼ cup olive oil
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional, for heat)
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
For Finishing:
¼ cup fresh basil, chopped
2 tablespoons lemon juice
¼ cup grated Parmesan (optional)
Instructions
Step 1: Prepare & Roast the Spaghetti Squash
1. Preheat oven to 400°F (200°C).
2. Cut spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the inside with 1 tablespoon olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet.
4. Roast for 35-40 minutes, or until the squash is tender and easily shredded with a fork.
Step 2: Bake the Feta & Vegetables
1. In a baking dish, add cherry tomatoes, bell peppers, garlic, oregano, red pepper flakes, and remaining olive oil. Toss to coat.
2. Place the block of feta in the center, surrounded by the veggies. Drizzle a bit of olive oil over the feta.
3. Roast for 25-30 minutes, until tomatoes burst and feta is golden and creamy.
Step 3: Combine Everything
1. Once roasted, use a fork to shred the spaghetti squash into “noodles”.
2. Mash the roasted feta and tomatoes together to create a creamy sauce.
3. Toss the squash “noodles” with the sauce, stirring until well coated.
Step 4: Serve & Garnish
Stir in fresh basil and lemon juice for brightness.
Sprinkle with Parmesan (if using) and serve warm!
Nutritional Information
Calories: 320
Protein: 10g
Carbohydrates: 28g
Fiber: 6g
Sugar: 10g
Fat: 20g
Saturated Fat: 7g
Sodium: 500mg
Calcium: 25% DV
Iron: 10% DV
(Values may vary based on ingredients used.)
Notes & Tips
Make It Vegan: Use dairy-free feta or substitute feta with mashed roasted cauliflower for a creamy effect
Make It Heartier: Add grilled chicken, shrimp, or chickpeas for extra protein.
Extra Flavor: Stir in pesto or balsamic glaze before serving.
Storage & Reheating:
Store leftovers in an airtight container for up to 3 days.
Reheat in a pan over low heat with a splash of olive oil.
Time Breakdown
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
This Baked Feta Spaghetti Squash is creamy, satisfying, and packed with roasted Mediterranean flavors, making it a perfect low-carb comfort meal. Enjoy!