Try this tomato Feta stuffed spaghetti squash recipe! Spaghetti squash stuffed with feta cheese and garlicky tomatoes then roasted until tender and creamy, the perfect hearty yet healthy dinner dish.
If you love spaghetti squash, try this other recipe that is loaded with meaty pasta sauce!
STUFFED SPAGHETTI SQUASH
A delicious stuffed spaghetti squash recipe that is loaded with garlicky tomatoes and creamy feta cheese! Try this healthier version of the viral tomato feta pasta, minus the carbs. Fall season calls for spaghetti squash season, and what better way to enjoy it than with this delicious stuffed recipe.
WHAT YOU NEED-
- Spaghetti Squash– Be sure to use spaghetti squash for this recipe, not butternut squash.
- Feta Cheese– For the best results, you want to use block Feta cheese. You can use plain or a flavored block. I don’t recommend using crumbled cheese, it could be overcooked.
- Cherry Tomatoes– You can use whole cherry tomatoes or halved cherry tomatoes for the filling.
- Garlic– You can forget freshly minced garlic, jarred minced garlic will also work.
- Flavor– To season this recipe, I just use the classics salt, pepper, and Italian seasoning. You can use any of your other favorite seasonings.
- Oil– To drizzle the spaghetti squash and tomatoes you want to use your favorite oil. I like to use olive oil for this recipe.
- Greens– Once the stuffed spaghetti squash is roasted, mix and top with freshly chopped cilantro, basil or parsley for added flavors!
HOW TO MAKE STUFFED SPAGHETTI SQUASH
With just 5 minutes of prep time, this stuffed spaghetti squash can be baked in the oven!
- Preheat the oven and line a baking sheet with parchment paper.
- Cut the spaghetti in half lengthwise and clean out the center, discard the seeds and the membranes.
- Add both halves of the spaghetti squash to the lined baking sheet.
- Add feta cheese, tomatoes, and minced garlic into the center of the squash, evenly dividing the filling between both halves.
- Top with drizzled oil and seasonings. Bake until the squash is fork- tender.
- With a fork, scrape the inside edges of the squash, creating strands. Mix the spaghetti strands with the filling until creamy and well combined. (You can also add the filling into a bowl and mix to create a creamy mixture then mix in the spaghetti squash strands.)
- Top with herbs and enjoy immediately.
FILLING VARIATIONS-
Load up your filling with more than just feta and tomatoes!
- Spinach
- Pesto Sauce
- Bacon
- Chicken
- Sauteed Peppers
- Onions
- Mushrooms
QUESTIONS YOU MIGHT HAVE:
Yes, you can cut the spaghetti squash either lengthwise or widthwise, depending on preference!
When the squash is overbaked, then you will get soggy and mushy squash. You want to cook just until soft, this will give you slightly crunchy squash.
You can substitute the feta cheese for Boursin cheese or just leave out the cheese and keep it only a tomato filling!
Yes! There are so many benefits and it’s a way healthier substitute for pasta!
Yes, you can leave out the feta tomato filling and just toss the squash with butter for a light dish.
Scoop the leftovers into an airtight container and store it in the fridge for 3-4 days. To enjoy, reheat until warm and serve.
Tomato Feta Stuffed Spaghetti Squash Recipe
Ingredients
- 1 spaghetti squash
- 4 oz block feta cheese halved
- 1 1/3 cup cherry tomatoes
- 2 garlic cloves minced
- 2 Tbsp olive oil
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ tsp Italian seasoning
- freshly chopped greens for garnish
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Carefully cut the spaghetti squash in half lengthwise. With a spoon, scoop out the seeds and membranes and discard.
- Add both halves of the spaghetti squash to the lined baking sheet. Add feta cheese, tomatoes, and minced garlic into the center of the squash, evenly dividing the filling between both halves.
- Finish by drizzling with oil, salt and pepper over the squash and tomatoes.
- Roast at 400°F for 35-40 minutes, or until the squash is fork-tender.
- Using a fork, begin to scrap the inside edges of the squash, creating strands. Then mix with the center filling to create a bowl of creamy tomato spaghetti squash!
- Top with freshly chopped greens and enjoy immediately.
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