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Your Next Dinner Idea: Baked Feta & Tomato Spaghetti Squash!


  • 1 medium spaghetti squash, halved lengthwise and seeded (3- to 3½-lb.)

  • 3 tablespoons extra-virgin olive oil, divided

  • 1/4 teaspoon crushed red pepper

  • 1/4 teaspoon ground pepper

  • 1/8 teaspoon salt

  • 1 (4-oz.) block feta cheese, halved

  • 8 ounces cherry tomatoes (about 1 1/2 cups)

  • 3 tablespoons chopped fresh basil, plus more for garnish

  • 1 tablespoon minced garlic

  • 1 1/2 teaspoons chopped fresh oregano

  • 1 tablespoon balsamic glaze


Step 1: Preheat Oven + Prepare your sheet

Position oven rack in middle of oven; preheat to 400°F. Line a large, rimmed baking sheet with parchment paper or foil.

Step 2: Add Ingredients to Squash and Bake

Place squash halves, cut-sides up, on the prepared baking sheet. Drizzle with 1 tablespoon oil; sprinkle with crushed red pepper, pepper and salt. Place 1 feta piece, ¾ cup tomatoes, 1½ tablespoons basil, 1½ teaspoons garlic and ¾ teaspoon oregano in each squash half. Drizzle each with 1½ teaspoons oil. Bake until the squash flesh is tender, and the tomatoes burst, 50 to 55 minutes.

Step 3: Scrape and Stir

Remove from oven. Using a fork and tongs, scrape the squash contents and the long strands of squash flesh into a medium bowl. Drizzle in the remaining 1 tablespoon oil; stir to combine. Return the mixture to the squash shells; cut each in half widthwise. Transfer each to a plate; drizzle evenly with balsamic glaze and serve.

Nutrional Facts (Per Serving)

Calories: 259

Fat: 16g

Saturated Fat: 5g

Cholesterol: 10mg

Carbs: 25g

Total Sugars: 11g

Added Sugars: 1g

Protein: 8g

Fiber: 5g

Sodium: 479mg

Potassium: 494mg

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