Name: Easy Baked Feta Spaghetti Squash w/Tomato & Peppers Recipe
Prep time: 15 min
Cook time: PT-488833H36M18S
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: 1 medium spaghetti squash; 3 Tbsp extra virgin olive oil, divided; ¼ tsp kosher salt (more to taste); Pinch black pepper; 1 pint cherry tomatoes (8 oz or about 1½ cups); ½ cup roasted red peppers, chopped; 4 cloves garlic, minced; ½-1 block feta cheese (4-8 oz; use 4 oz for lighter sauce, 6-8 oz for richer sauce); 1 tsp Italian seasoning; ¼ cup fresh basil, chopped (optional)

Jump to Recipe

If you’re craving a dish that feels both fresh and indulgent yet comes together effortlessly, look no further than this Easy Baked Feta Spaghetti Squash w/Tomato & Peppers. It’s a vibrant, comforting meal where tender strands of spaghetti squash mingle beautifully with creamy baked feta cheese, juicy cherry tomatoes, and sweet roasted peppers, all infused with fragrant garlic and Italian herbs. It’s a perfect blend of freshness and richness that will keep you coming back for more, especially when you want a healthy dinner that doesn’t skimp on flavor or flair.

Easy Baked Feta Spaghetti Squash w/Tomato & Peppers Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe plays an indispensable role, highlighting how simplicity can transform into spectacular taste. The fresh vegetables bring vibrant colors and light sweetness, the feta adds a creamy tang, and the olive oil carries all those flavors beautifully without overpowering them.

Spaghetti squash: The star vegetable here, its mild flavor and unique spaghetti-like strands make it the perfect low-carb pasta alternative.
Extra virgin olive oil (3 Tbsp): Adds richness and helps roast the veggies to a perfect caramelized finish.
Kosher salt & black pepper: Essential for seasoning — balance the natural sweetness of the veggies.
Cherry tomatoes (1 pint): Burst with juiciness and provide a tangy pop that brightens the entire dish.
Roasted red peppers (½ cup): Offer a smoky sweetness that complements the creamy feta wonderfully.
Garlic (4 cloves): Fresh minced garlic infuses warmth and depth into every bite.
Feta cheese (½-1 block): Creamy, salty, and melt-in-your-mouth, it transforms the dish into a luscious, indulgent experience.
Italian seasoning (1 tsp): A delicate blend of herbs that tie all the flavors together with a Mediterranean flair.
Fresh basil (¼ cup, optional): Adds a fragrant, herbaceous boost as a topping for freshness and visual appeal.

How to Make Easy Baked Feta Spaghetti Squash w/Tomato & Peppers

Step 1: Prepare and Roast the Spaghetti Squash

First, preheat your oven to 400℉ (200°C). Carefully slice the medium spaghetti squash lengthwise — its tough skin means you’ll want to use a sharp knife and go slow. Scoop out all the seeds, so you have neat halves ready for roasting. Drizzle the cut sides with olive oil, then sprinkle with kosher salt and black pepper. This simple seasoning will enhance the natural sweetness of the squash as it roasts.

Step 2: Add Feta Cheese and Arrange for Baking

Place the squash halves cut side up in a baking dish or on a rimmed baking sheet. Nestle half a block of feta into the center of each squash half. This ensures the cheese melts beautifully, creating a creamy, tangy centerpiece for the roasted veggies and squash strands to come.

Step 3: Mix the Tomato and Pepper Medley

In a small bowl, toss together the cherry tomatoes, roasted red peppers, minced garlic, remaining olive oil, Italian seasoning, and a pinch of salt and pepper. This colorful mixture will transform into a fragrant, slightly roasted topping that infuses the squash with bright, layered flavors.

Step 4: Bake Until Tender and Flavorful

Divide this tomato and pepper mixture evenly over the feta in each squash half. Roast everything in the oven for 50 to 60 minutes until the squash is fork tender. During this time, the tomatoes will soften and burst, mingling their juices with the feta and garlic for a luscious sauce that’s simply irresistible.

Step 5: Scrape, Mix, and Recombine

Let the squash cool a little — about 10 minutes will do. Use a fork to scrape out the spaghetti-like strands into the baking dish, mixing these with the melted feta and roasted vegetables. Don’t worry about the extra liquid; it will absorb into the mixture, creating a creamy, saucy texture that clings to every strand. Once combined well, scoop the mixture back into the squash shells for an inviting presentation.

Step 6: Finish with Fresh Basil and Extra Feta

For an extra touch of brightness and flair, sprinkle chopped fresh basil and some crumbled feta on top. This final flourish adds beautiful color contrast and a fresh herbaceous note that perfectly complements the warm, creamy filling.

How to Serve Easy Baked Feta Spaghetti Squash w/Tomato & Peppers

Garnishes

Sprinkling fresh basil not only adds gorgeous color but also a light aromatic freshness that cuts through the richness of the baked feta. For a little extra texture, toasted pine nuts or a drizzle of balsamic glaze can make your dish feel like a restaurant-worthy meal.

Side Dishes

This dish shines on its own as a complete meal but pairs beautifully with a crisp green salad dressed simply with lemon and olive oil. Alternatively, some hearty crusty bread or a side of roasted garlic green beans can round out the meal with delightful textures and flavors.

Creative Ways to Present

Serve it right in the squash halves for a rustic, eye-catching presentation that’s perfect for casual dinners or entertaining. You could also scoop the filling onto a bed of arugula or baby spinach and finish with a drizzle of extra virgin olive oil for a vibrant, plated salad version.

Make Ahead and Storage

Storing Leftovers

Store any leftovers covered in an airtight container in the refrigerator for up to 3 days. The flavors only deepen overnight, making for an even tastier next-day meal.

Freezing

This Easy Baked Feta Spaghetti Squash w/Tomato & Peppers freezes well. Portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently in a microwave or in an oven set to 350℉ (175°C) until warmed through. Stir occasionally if reheating in the oven to avoid drying out; you want that creamy feta sauce to remain luscious.

FAQs

Can I use regular cheese instead of feta?

Feta’s tangy, salty creaminess is key to this dish’s flavor profile. However, you could experiment with ricotta or goat cheese for a milder taste, though it won’t replicate the signature savory bite feta adds.

Is spaghetti squash hard to prepare?

Not at all! While its thick skin can seem intimidating at first, just be sure to use a sharp knife and go slow. Roasting softens it perfectly, and scraping the strands out is easy once cooked.

Can I make this recipe vegan?

Absolutely! Substitute the feta with your favorite vegan cheese or cashew-based ricotta alternative. Roasting the tomatoes and peppers as usual will still provide wonderful flavor and texture.

What if I don’t have roasted red peppers?

Fresh bell peppers can work as well, though roasting adds sweetness and smokiness. You could quickly roast fresh peppers in a pan or under a broiler to mimic this effect before adding them.

How spicy is this dish?

It carries no inherent heat unless you add it yourself. Feel free to sprinkle some red pepper flakes if you like a little kick, but the recipe as-is focuses on savory, fresh, and creamy comforting flavors.

Final Thoughts

This Easy Baked Feta Spaghetti Squash w/Tomato & Peppers is hands down one of my favorite ways to enjoy a comforting yet light meal packed with flavor and texture. Whether you’re looking to impress friends with minimal effort or simply treat yourself to a delicious dinner, this recipe delivers every time. Give it a try — your taste buds will thank you!

Easy Baked Feta Spaghetti Squash w/Tomato & Peppers Recipe

★★★★★

5.2 from 11 reviews

Author: anna
Total Time: 1 hour 15 minutes
Yield: Serves 2-4 1x
Diet: Low Fat

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Description

This easy baked feta spaghetti squash with tomato and peppers offers a deliciously creamy and flavorful low-carb alternative to traditional pasta. Roasted spaghetti squash halves are filled with a savory blend of baked feta cheese, cherry tomatoes, roasted red peppers, garlic, and Italian seasoning, then finished with fresh basil for a wholesome and vibrant meal perfect for any night of the week.

Instructions

Preheat and Prepare Squash: Preheat the oven to 400℉ (200°C). Carefully cut the spaghetti squash in half lengthwise, taking care as the skin is thick. Scoop out the seeds from the center of each half.
Season and Add Feta: Place the squash halves cut side up on a baking dish or rimmed baking sheet. Drizzle with olive oil and sprinkle with kosher salt and black pepper. Add half of the feta cheese into the center cavity of each half.
Mix Tomato Pepper Mixture: In a small bowl, combine cherry tomatoes, remaining olive oil, minced garlic, roasted red peppers, Italian seasoning, salt, and pepper. Stir well to mix all ingredients thoroughly.
Assemble and Roast: Divide the tomato and pepper mixture evenly over the feta in each spaghetti squash half. Roast in the preheated oven for 50-60 minutes, or until the squash is fork-tender and the feta is soft.
Cool and Scrape: Allow the squash to cool for at least 10 minutes after roasting. Use a fork to scrape the squash flesh into spaghetti-like strands directly into the baking dish, mixing it with the roasted filling. The liquid present will absorb as the feta melts creating a creamy texture.
Combine and Serve: Thoroughly mix the strands with the feta and vegetable filling until creamy and well combined. Scoop the mixture back into the squash shells. Top with fresh chopped basil and additional feta if desired before serving.

Notes

Be careful when cutting the spaghetti squash as the skin is hard.
Adjust amount of feta cheese based on desired creaminess and richness.
You can substitute canned roasted red peppers if fresh are unavailable.
Let the squash cool slightly to make handling easier for scraping strands.
Fresh basil adds a bright herbal note but can be omitted or substituted with parsley.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Main Dish
Method: Baking
Cuisine: Mediterranean