Rustic Baked Feta Spaghetti Squash Dinner (Print Version)

Rustic Baked Feta Spaghetti Squash Dinner, a hearty, flavorful dish. Roasty veggies meet tangy feta in a quick, satisfying weeknight meal. So easy!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 medium spaghetti squash
02 - 2 pints cherry tomatoes
03 - 8 oz block feta cheese (in brine)

→ Flavor Powerhouses

04 - 6-8 garlic cloves, minced
05 - 3-4 tbsp olive oil

→ Aromatic Finishers

06 - 1/4 cup fresh basil, chopped
07 - 1/2 tsp red pepper flakes (optional)

→ Seasoning Essentials

08 - Salt, to taste
09 - Black pepper, to taste

# Instructions:

01 - First up, grab that spaghetti squash! I usually slice it in half lengthwise, scooping out those seeds and stringy bits. Honestly, this is where I sometimes get a little messy, seeds everywhere! Drizzle a little olive oil inside each half, sprinkle with salt and pepper, then flip them cut-side down on a baking sheet. This helps them steam a bit and get that tender texture. Pop it in the oven; you'll smell that nutty squash aroma starting soon, it’s lovely.
02 - While the squash is doing its thing, grab another oven-safe dish – a 9x13 inch works great. Dump in your cherry tomatoes, garlic cloves (peeled, of course!), and a generous glug of olive oil. Give it a good toss to coat everything. Then, nestle that glorious block of feta right in the middle. I always try to make sure it's surrounded by tomatoes so they can melt into each other. This is the heart of this Baked Feta Spaghetti Squash!
03 - Now, slide that tomato and feta dish into the oven alongside your squash. You're looking for those tomatoes to burst and soften, and that feta? Oh, it needs to get beautifully golden and creamy on top, melting into a luscious sauce. The smell at this stage is incredible – a mix of sweet roasted veggies and tangy cheese. It usually takes about 30-40 minutes, but ovens vary, so keep an eye on it! Don't be afraid to let it get a little browned on top.
04 - Once your spaghetti squash is tender enough (a fork should easily pierce the flesh), carefully pull it out. Let it cool for a few minutes so you don't burn your fingers, then grab a fork and start scraping the flesh. It'll magically turn into those spaghetti-like strands! This part is always so satisfying; it’s like a little kitchen magic trick. Try to get as much as you can without scraping the skin.
05 - Take your roasted feta and tomato mixture out. Grab a spoon or spatula and gently break up that warm, gooey feta, stirring it into the burst tomatoes and garlic until it forms a creamy sauce. This is where the magic really happens for our Baked Feta Spaghetti Squash. The flavors meld, and the sauce comes alive. Don't be shy; really get in there and smash those tomatoes!
06 - Finally, add your spaghetti squash strands directly into the creamy feta and tomato sauce. Toss everything together until every strand is coated in that vibrant, tangy goodness. Stir in your fresh basil and a sprinkle of red pepper flakes if you like. Plate it up, maybe with an extra drizzle of olive oil. The result? A warm, comforting dish that smells as good as it tastes. So simple, so satisfying!

# Notes:

01 - Always use a block of feta in brine for the best melty, creamy texture.
02 - Reheat leftovers gently on the stovetop to avoid a watery sauce.
03 - Swap cherry tomatoes for diced Roma, but expect a slightly different texture.
04 - Serve with crusty bread for dipping into that amazing feta sauce.

# Equipment Needed:

01 - Baking sheets
02 - 9x13 inch oven-safe dish
03 - sharp knife
04 - spoon
05 - fork
06 - spatula

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 25-30g
Total Carbohydrate: 25-30g
Protein: 10-15g

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