Creamy Baked Feta Spaghetti Squash

I used to think spaghetti squash was just a sad substitute for real pasta. Every time I tried it, it came out watery and flavorless—nothing like the hearty comfort food I was craving.

Then I discovered the secret wasn’t in how I cooked the squash, but in what I paired it with. When you top roasted spaghetti squash with creamy feta cheese and let it all bake together, something magical happens. The cheese gets golden and bubbly while the squash soaks up all those good flavors. Now it’s become one of our go-to weeknight dinners.

What Kind of Spaghetti Squash Should I Use?

When picking out your spaghetti squash, look for one that feels heavy for its size and has a firm, smooth skin without any soft spots or cracks. A medium-sized squash (around 2-3 pounds) is perfect for this recipe and will give you plenty of those signature spaghetti-like strands. The skin should be a pale yellow color – avoid any that are still green, as they’re not quite ripe yet. Don’t worry if your squash has been sitting on your counter for a week or two; spaghetti squash actually keeps really well and can last for months when stored in a cool, dry place.

Options for Substitutions

This recipe is pretty forgiving and works well with a few simple swaps:

• Spaghetti squash: If you can’t find spaghetti squash, try using spiralized zucchini or yellow squash instead. You’ll need about 4-5 medium zucchini, and cook them for just 2-3 minutes in a hot pan to avoid getting mushy.
• Feta cheese: Goat cheese works really well as a substitute and gives a similar creamy, tangy flavor. You could also try ricotta mixed with a pinch of salt, though the taste will be milder.
• Cherry tomatoes: Regular diced tomatoes work fine – just use about 1½ cups. Grape tomatoes are also a good swap and cook similarly to cherry tomatoes.
• Roasted red peppers: You can roast your own bell peppers if you don’t have jarred ones, or substitute with sun-dried tomatoes for a different but equally tasty flavor.
• Fresh basil: Dried basil works in a pinch – use about 1 tablespoon instead of ¼ cup fresh. Fresh oregano or parsley also make nice alternatives.
• Italian seasoning: Make your own blend with equal parts dried oregano, basil, and thyme, or just use oregano alone if that’s what you have on hand.

Watch Out for These Mistakes While Baking

The biggest mistake when making baked feta spaghetti squash is not cooking the squash long enough – undercooked squash will be tough and won’t shred into those perfect noodle-like strands, so make sure you can easily pierce it with a fork before removing from the oven.

Another common error is using too little olive oil on the squash, which can lead to dry, bland results – be generous with that first coating and don’t forget to season the cut sides well with salt and pepper.

To get the best flavor from your feta and tomatoes, make sure to use a high-quality block of feta rather than pre-crumbled, and choose cherry tomatoes that are ripe but still firm so they don’t turn to mush during baking.

Finally, resist the urge to over-mix once you combine everything – gently toss the shredded squash with the melted feta mixture to keep those beautiful strands intact.

What to Serve With Baked Feta Spaghetti Squash?

This baked feta spaghetti squash is pretty satisfying on its own, but I love pairing it with some crusty garlic bread or warm pita for scooping up all that creamy feta goodness. A simple arugula salad with lemon vinaigrette makes a nice fresh contrast to the rich, cheesy flavors, and the peppery greens complement the Mediterranean vibe perfectly. If you want to make it more filling, try serving it alongside grilled chicken or some Italian sausage. You could also add a side of roasted vegetables like zucchini or bell peppers to keep the whole meal in that same flavor family.

Storage Instructions

Refrigerate: This baked feta spaghetti squash keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after a day or two as everything melds together. I like to portion it out into individual containers for easy grab-and-go lunches throughout the week.

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 the taste is still great. I recommend freezing it in single-serving portions so you can thaw just what you need.

Warm Up: To enjoy your leftovers, simply microwave individual portions for 1-2 minutes or warm it up in a skillet over medium heat for a few minutes. If it seems a bit watery after reheating, just let it cook for an extra minute to evaporate any excess moisture. Add a sprinkle of fresh basil on top to brighten it up again.

Estimated Nutrition

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

• Calories: 700-1000
• Protein: 18-28 g
• Fat: 48-72 g
• Carbohydrates: 48-66 g

Ingredients

For the stuffed spaghetti squash:

• 1 medium spaghetti squash
• 3 tbsp extra-virgin olive oil, divided
• 1/4 tsp kosher salt, plus more as preferred
• Pinch of ground black pepper
• 1 pint cherry tomatoes (about 1 1/2 cups or 8 oz)
• 1/2 cup chopped roasted red peppers
• 4 garlic cloves, minced
• 4–8 oz feta cheese (use less for a lighter sauce, more for a richer sauce)
• 1 tsp italian seasoning

For garnish:

• 1/4 cup chopped fresh basil (optional)
• Extra feta cheese to serve (optional)

Step 1: Prepare and Season the Spaghetti Squash

• 1 medium spaghetti squash
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher salt
• pinch of ground black pepper

Preheat your oven to 400℉ (200°C).

Carefully cut the spaghetti squash in half lengthwise and use a spoon to scoop out the seeds.

Place the squash halves cut side up on a baking dish or rimmed baking sheet.

Drizzle 1 tablespoon of the olive oil over the squash, then sprinkle with 1/4 teaspoon kosher salt and a pinch of black pepper.

I find it easier to use my hands or a brush to spread the oil and seasoning evenly across the flesh.

Step 2: Fill Squash Halves with Feta Cheese

• 4–8 oz feta cheese (use half in this step, save the rest for mixing and topping)

Add half of the feta cheese (2–4 oz, depending on your preference for sauce richness) to the center of each spaghetti squash half.

Press the chunks slightly into the squash to help them melt into the filling during roasting.

Step 3: Mix the Tomato and Pepper Filling

• 1 pint cherry tomatoes (about 1 1/2 cups or 8 oz)
• 1/2 cup chopped roasted red peppers
• 4 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 2 tablespoons extra-virgin olive oil
• kosher salt, to taste
• pinch of ground black pepper

In a small bowl, combine the cherry tomatoes, chopped roasted red peppers, minced garlic, Italian seasoning, remaining 2 tablespoons olive oil, and a pinch of salt and black pepper.

Stir well to mix.

This creates a vibrant, flavorful filling that will bake together with the squash and feta.

Step 4: Assemble and Roast Squash Boats

• seasoned spaghetti squash halves with feta (from Step 2)
• tomato and pepper filling (from Step 3)

Evenly divide the tomato and pepper mixture (from Step 3) between the two spaghetti squash halves, layering it on top of the feta cheese from Step 2.

Place the squash halves in the preheated oven and roast for 50–60 minutes, until the squash is fork-tender and the filling is bubbling.

The roasting allows the flavors to meld and the feta to melt beautifully.

Step 5: Scrape, Mix, and Stuff Squash

• roasted spaghetti squash with tomato-feta mixture (from Step 4)

Remove the roasted squash from the oven and let it cool for at least 10 minutes for easier handling.

Using a fork, gently scrape the inside flesh to create spaghetti-like strands, mixing them into the tomato-feta mixture right in the baking dish.

Stir well to create a creamy consistency as the feta melts into the squash.

Then, scoop the combined filling back into the squash shells, creating ‘boats.’

Step 6: Finish and Serve

• 1/4 cup chopped fresh basil (optional)
• extra feta cheese to serve (optional)

Top the stuffed squash boats with chopped fresh basil and extra feta cheese, if desired.

Serve warm.

For a burst of freshness, I like to add a generous sprinkle of basil just before serving.

Creamy Baked Feta Spaghetti Squash

Delicious Creamy Baked Feta Spaghetti Squash recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 24 minutes mins

Cook Time 48 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 4

Calories 850 kcal

Ingredients

  

For the stuffed spaghetti squash:

• 1 medium spaghetti squash
• 3 tbsp extra-virgin olive oil, divided
• 1/4 tsp kosher salt, plus more as preferred
• pinch of ground black pepper
• 1 pint cherry tomatoes (about 1 1/2 cups or 8 oz)
• 1/2 cup chopped roasted red peppers
• 4 garlic cloves, minced
• 4–8 oz feta cheese (use less for a lighter sauce, more for a richer sauce)
• 1 tsp Italian seasoning

For garnish:

• 1/4 cup chopped fresh basil (optional)
• extra feta cheese to serve (optional)

Instructions

 

• Preheat your oven to 400℉ (200°C). Carefully cut the spaghetti squash in half lengthwise and use a spoon to scoop out the seeds. Place the squash halves cut side up on a baking dish or rimmed baking sheet. Drizzle 1 tablespoon of the olive oil over the squash, then sprinkle with 1/4 teaspoon kosher salt and a pinch of black pepper. I find it easier to use my hands or a brush to spread the oil and seasoning evenly across the flesh.
• Add half of the feta cheese (2–4 oz, depending on your preference for sauce richness) to the center of each spaghetti squash half. Press the chunks slightly into the squash to help them melt into the filling during roasting.
• In a small bowl, combine the cherry tomatoes, chopped roasted red peppers, minced garlic, Italian seasoning, remaining 2 tablespoons olive oil, and a pinch of salt and black pepper. Stir well to mix. This creates a vibrant, flavorful filling that will bake together with the squash and feta.
• Evenly divide the tomato and pepper mixture (from Step 3) between the two spaghetti squash halves, layering it on top of the feta cheese from Step 2. Place the squash halves in the preheated oven and roast for 50–60 minutes, until the squash is fork-tender and the filling is bubbling. The roasting allows the flavors to meld and the feta to melt beautifully.
• Remove the roasted squash from the oven and let it cool for at least 10 minutes for easier handling. Using a fork, gently scrape the inside flesh to create spaghetti-like strands, mixing them into the tomato-feta mixture right in the baking dish. Stir well to create a creamy consistency as the feta melts into the squash. Then, scoop the combined filling back into the squash shells, creating 'boats.'
• Top the stuffed squash boats with chopped fresh basil and extra feta cheese, if desired. Serve warm. For a burst of freshness, I like to add a generous sprinkle of basil just before serving.