Tomato Feta Stuffed Spaghetti Squash Recipe

This tomato feta Stuffed Spaghetti Squash recipe is cozy, creamy and low carb! Roasted spaghetti squash stuffed with Feta cheese and garlicky tomatoes, the perfect light dinner.

Course Main Course

Cuisine American, Italian

Keyword stuffed spaghetti squash

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

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.