Feta spaghetti squash is a simple side we’ve been making for years and is similar in flavor to baked feta pasta, the recipe of Tiktok fame!

Spaghetti squash is halved, seasoned and filled with feta and tomatoes before roasting. It’s all mixed together in the end for a perfect side or light dinner.

cooked Feta Spaghetti Squash

Easy Cheesy Spaghetti Squash

  • Easy to prepare in just a few steps, this recipe takes very little hands on time.
  • Fresh in flavor and ingredients.
  • The feta and roast tomatoes bake along with the squash for the perfect dish.
  • One baking sheet is all it takes! Just toss the parchment paper and give the pan a wipe down. Easy peasy!
  • Serve as a side or a light dinner.

Feta Spaghetti Squash on a baking sheet before cooking

Ingredients

SPAGHETTI SQUASH: Choose squash that is heavy without soft spots. Spaghetti squash can vary in size from 1lb to 4lbs so baking time may need to be adjusted based on the size of the squash.

SEASONINGS: This dish is tossed with a few basics like oregano and garlic, but try your own favorite like Italian Seasoning or Greek Seasoning.

MIX-INS: Tomatoes give spaghetti squash boats a pop of color and a tangy saucy flavor.

close up of Feta Spaghetti Squash before baking

How to Make Feta Spaghetti Squash

  1. Oil, season, & fill halved spaghetti squash with feta and tomatoes (per recipe below).Roast until tender.
  2. Remove the feta and tomatoes and separate the spaghetti squash into strands with a fork.
  3. Combine the feta, tomatoes and spaghetti squash.  Season and enjoy!

PRO TIP: Running short on time? Cook spaghetti squash in the microwave, then finish it off in the oven

Recipe Tips

  • Spaghetti squash can be difficult to cut in half. Many grocers will cut it in the produce department if you ask.
  • To make squash easier to cut, poke it all over with a fork and microwave 4-5 minutes.
  • Discard the seeds or roast them the same way you would roast pumpkin seeds.
  • Once baked, remove the feta/tomatoes and place in a small bowl. Use a fork to separate the strands of the squash.

halved squash with a fork to make Feta Spaghetti Squash

What to Serve with Spaghetti Squash Boats

Pair spaghetti squash boats with a lean protein for a healthy meal. Try chicken breasts or baked pork chops.

Serve a light and crispy Cabbage Salad or a Cucumber Tomato Salad. Add a side of Garlic Bread or Breadsticks.

Savory Squash Favorites

Did your family love this Feta Spaghetti Squash dish? Leave us a rating and a comment below! 

cooked Feta Spaghetti Squash
5 from 9 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Feta Spaghetti Squash

Feta Spaghetti Squash is an easy side dish packed with flavor.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients  

  • 1 spaghetti squash about 1 1/2 lbs
  • 1 tablespoon olive oil divided
  • ½ teaspoon oregano
  • 1 cup cherry or grape tomatoes halved
  • ¼ cup feta cheese crumbled
  • salt & fresh black pepper to taste
  • ¼ teaspoon oregano
  • 1 tablespoon butter

Instructions 

  • Preheat over to 400°F. Line a baking sheet with parchment paper.
  • Cut spaghetti squash in half lengthwise & scoop out the seeds. Discard (or save for roasting).
  • Brush the cut side of the squash with olive oil and season with salt and pepper. Fill the cavity of each squash with half of the feta cheese and tomatoes. Season with additional salt & pepper and oregano.
  • Place the squash on a baking pan uncovered and bake uncovered 40-50 minutes or until the squash is tender when poked with a fork.
  • Remove from the oven and use a spoon to place the feta cheese, tomatoes, and any juices in a small bowl. Stir together to create a creamy sauce.
  • Use a fork to scrape the squash and create strands. Toss strands with butter. Add the feta and tomato mixture to the squash and mix.
  • Serve warm with additonal feta cheese and parsley for garnish if desired.

Notes

 

  • Spaghetti squash can be difficult to cut in half. Many grocers will cut it in the produce department if you ask. 
  • To make squash easier to cut, poke it all over with a fork and microwave 4-5 minutes. 
  • Discard the seeds or roast them the same way you would roast pumpkin seeds.
  • Once baked, remove the feta/tomatoes and place in a small bowl. Use a fork to separate the strands of the squash.
5 from 9 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 197 | Carbohydrates: 18g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 147mg | Potassium: 299mg | Fiber: 4g | Sugar: 7g | Vitamin A: 415IU | Vitamin C: 7mg | Calcium: 112mg | Iron: 1mg

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

Course Dinner, Entree, Main Course, Side Dish
Cuisine American

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About the author

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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Comments

  1. I made this for a game night at my friend’s house. Our food theme was Italian but one of our members is trying to stay away from grains. This recipe was close enough to Italian and did not lean heavily on pasta. Everyone seemed to enjoy it. I love how easy it was to make and it is flavorful. I doubled the recipe and instead of serving it in the skins I put it in a casserole dish and pre topped it with the additional feta and fresh parsley. And because I love them I put black olives all around the outside edge of it. I reheated it in the oven once I got to their house with no issue. I will make this again. Thank you for the recipe5 stars

    1. So happy this recipe was a hit for you, Beth! It sounds like you did an amazing presentation.