Feta Spaghetti Squash


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Greek Spaghetti Squash with feta and tomatoes

We love spaghetti squash in our house!  If you’ve never made it before, it’s such a great veggie!  Once cooked, the squash turns into spaghetti-like strands.   Fun to eat, the kids love it and its just yummy!  We top ours so many different ways, but it is great even just with a touch of butter, salt & pepper!

You can cook your spaghetti squash in the oven but I usually do it in the microwave.  The key to getting it right in the microwave is to be sure not to add to much water.  I add 1/4 cup water for 1/2 a squash and 1/3 cup water if I am cooking both halves.  Once cooked (you should be able to pierce the skin easily with a fork), use a fork to scrape & separate the strands.

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close up of Greek Spaghetti Squash with feta and tomatoes
5 from 3 votes
Review Recipe

Feta Spaghetti Squash

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Author Holly Nilsson

Ingredients

  • 1 spaghetti squash
  • 1 tablespoon butter
  • 1/4 cup onion diced
  • 2 cloves garlic minced
  • 1 large tomato diced and drained, or 1 cup cherry tomatoes, halved
  • ¾ cup feta cheese crumbled
  • 1 tablespoon chopped fresh oregano or to taste, or basil
  • lemon for serving optional
  • salt & fresh black pepper to taste

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Instructions

  • Cut spaghetti squash in half lengthwise & scoop out the seeds. Place ¼ cup water in a small casserole dish and add squash face down. Cover with plastic wrap and microwave 8 minutes (or bake in the oven per notes below).
  • While squash is cooking, heat butter over medium low heat. Add onion and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant. Stir in tomatoes and cook 1 minute more.
  • Once cooked, use a fork to scrape out the squash and separate the strands.
  • Toss with the onion mixture and feta cheese. Season with salt & pepper to taste.

Recipe Notes

Alternatively, you can place spaghetti squash with cut sides down on a greased baking sheet and bake 30 minutes at 375°F (you should be able to easily pierce the skin with a fork once done).

Nutrition Information

Calories: 126, Carbohydrates: 14g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 22mg, Sodium: 255mg, Potassium: 272mg, Fiber: 3g, Sugar: 6g, Vitamin A: 583IU, Vitamin C: 8mg, Calcium: 136mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

 

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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