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.
Ingredients
Scale
Spaghetti Squash
- 1 medium spaghetti squash
- 3 Tbsp extra virgin olive oil, divided
- ¼ tsp kosher salt (more to taste)
- Pinch black pepper
Vegetable & Cheese Mixture
- 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
Topping
- ¼ cup fresh basil, chopped (optional)
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
Nutrition
- Serving Size: 1/2 squash with filling
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 25mg
Keywords: baked feta, spaghetti squash, tomato, roasted red peppers, easy dinner, low carb, Mediterranean recipe, vegetarian, baked pasta alternative
