Easy Feta Spaghetti Squash

I used to think spaghetti squash was just okay. It never really excited me the way regular pasta did. But then I discovered what happens when you add feta cheese to the mix, and everything changed.

There’s something about the way creamy, tangy feta melts into those squash strands that makes this dish feel special. It’s not trying to be pasta – it’s doing its own thing, and doing it well. I love that I can have this ready in about an hour with minimal prep work.

My kids were skeptical at first, but now they ask for “the squash with the white cheese” at least once a week. Even my husband, who usually needs his carbs to feel full, admits this hits the spot. Sometimes the simplest combinations turn out to be the best ones.

How to Pick the Perfect Spaghetti Squash

When picking out spaghetti squash at the store, look for one that feels heavy for its size and has a hard, smooth skin without any soft spots or cracks.

A good spaghetti squash should have a pale yellow color – avoid any that are still green since they’re not fully ripe yet.

Size-wise, a large squash (around 3-4 pounds) will give you plenty of those pasta-like strands we’re after. If you can only find smaller squashes, you might need to grab two to get enough for this recipe.

Ingredient Alternatives

• Spaghetti squash: This is the star of the show, so I wouldn’t recommend substituting it. However, if you can’t find a large one, two smaller squash will work just fine – just adjust your cooking time accordingly.
• Feta cheese: While feta gives this dish its signature creamy, tangy flavor, you can try goat cheese or ricotta if needed. The texture will be a bit different, but still delicious.
• Cherry tomatoes: Regular tomatoes work too – just dice them up into bite-sized pieces. Grape tomatoes are basically the same thing, so use those if that’s what you have.
• Fresh basil: Dried basil can work in a pinch, but use only about 1 tablespoon since dried herbs are more concentrated. Fresh oregano or parsley also make nice alternatives.
• Olive oil: Any neutral cooking oil like avocado oil will work, though you’ll miss some of that Mediterranean flavor that olive oil brings to the table.

Avoid These Mistakes While Cooking

A big mistake when cooking spaghetti squash is not roasting it long enough, which leaves you with crunchy, undercooked strands instead of tender, pasta-like threads – make sure to roast for 40-45 minutes until the flesh easily shreds with a fork.

Avoid placing the feta cheese too close to the edges where it can burn and turn bitter, so keep it centered and surrounded by the cherry tomatoes which will help protect it from direct heat.

Don’t forget to season your spaghetti squash with salt and pepper before roasting, and avoid adding the fresh basil until after baking since it will wilt and lose its bright flavor if cooked too long.

What Pairings Go Well With Baked Spaghetti Squash?

This feta spaghetti squash makes a great light dinner on its own, but I love pairing it with some garlic bread or pita to soak up all those delicious Mediterranean flavors.

An arugula salad with lemon vinaigrette works perfectly alongside it, adding a nice peppery bite that complements the creamy feta and sweet tomatoes.

If you want to make it more filling, try adding some grilled chicken or shrimp on top, or serve it with a side of roasted vegetables like zucchini or bell peppers.

For wine lovers, a crisp white wine like Sauvignon Blanc pairs beautifully with this dish.

Storage Instructions

Refrigerate: This feta spaghetti squash keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day because all those Mediterranean flavors have more time to meld together.

Freeze: You can freeze portions of this dish for up to 3 months in freezer-safe containers. Just keep in mind that the spaghetti squash might release a bit more water when thawed, but it still tastes great.

Warm Up: To enjoy your leftovers, just heat them in the microwave for 1-2 minutes or warm them up in a skillet over medium heat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 20-26 g
• Fat: 68-76 g
• Carbohydrates: 48-58 g

Ingredients

For the roasted spaghetti squash:

• 1 large spaghetti squash (halved, seeds scooped out)
• 1 block feta cheese (8 oz)
• 1 cup cherry tomatoes, halved

For the seasonings and garnish:

• 2 garlic cloves, minced
• 4 tbsp olive oil
• Salt and black pepper, to taste
• 1/4 cup chopped fresh basil

Step 1: Prepare the Oven and Squash

• 1 large spaghetti squash (halved, seeds scooped out)

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Cut the spaghetti squash in half lengthwise and carefully scoop out and discard the seeds.

Place the squash halves cut side up on the prepared baking sheet.

Step 2: Assemble the Filling

• 1 block feta cheese (8 oz)
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 4 tbsp olive oil
• salt and black pepper, to taste

Break the feta cheese block in half and place a piece in the center of each squash half.

Add the halved cherry tomatoes around the feta, then sprinkle the minced garlic over everything.

Drizzle the olive oil evenly on top, and season generously with salt and black pepper.

I like to give the tomatoes a little press to release their juices for extra flavor.

Step 3: Bake the Squash and Filling

Transfer the baking sheet to the oven and bake until the feta is melty and slightly golden brown at the edges, and the spaghetti squash is tender enough to be pierced easily with a fork, about 45–50 minutes.

Step 4: Shred, Mix, and Finish with Basil

• chopped fresh basil (1/4 cup)

Remove the squash from the oven.

Use a fork to rake the inside of each squash half, pulling the flesh into spaghetti-like strands while mixing it with the roasted feta, tomatoes, and garlic.

Stir to combine all the flavors.

Finally, scatter the freshly chopped basil over the top.

For a burst of freshness, I love to add even more basil just before serving.

Enjoy immediately!

Classic Feta Spaghetti Squash

Delicious Classic Feta Spaghetti Squash recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 21 minutes mins

Cook Time 44 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4

Calories 975 kcal

Ingredients

  

For the roasted spaghetti squash:

• 1 large spaghetti squash (halved, seeds scooped out)
• 1 block feta cheese (8 oz)
• 1 cup cherry tomatoes, halved

For the seasonings and garnish:

• 2 garlic cloves, minced
• 4 tbsp olive oil
• salt and black pepper, to taste
• 1/4 cup chopped fresh basil

Instructions

 

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the spaghetti squash in half lengthwise and carefully scoop out and discard the seeds. Place the squash halves cut side up on the prepared baking sheet.
• Break the feta cheese block in half and place a piece in the center of each squash half. Add the halved cherry tomatoes around the feta, then sprinkle the minced garlic over everything. Drizzle the olive oil evenly on top, and season generously with salt and black pepper. I like to give the tomatoes a little press to release their juices for extra flavor.
• Transfer the baking sheet to the oven and bake until the feta is melty and slightly golden brown at the edges, and the spaghetti squash is tender enough to be pierced easily with a fork, about 45–50 minutes.
• Remove the squash from the oven. Use a fork to rake the inside of each squash half, pulling the flesh into spaghetti-like strands while mixing it with the roasted feta, tomatoes, and garlic. Stir to combine all the flavors. Finally, scatter the freshly chopped basil over the top. For a burst of freshness, I love to add even more basil just before serving. Enjoy immediately!