Easy Baked Feta Spaghetti Squash w/Tomato & Peppers
Indulge in this Easy Baked Feta Spaghetti Squash w/Tomato & Peppers, a comforting and healthy dish that will impress at any dinner table. This recipe showcases the delightful flavors of roasting: creamy feta cheese melds with juicy cherry tomatoes and roasted peppers, creating a rich sauce that perfectly complements the tender spaghetti squash. Ideal for a busy weeknight meal or a cozy gathering, this dish is not only quick to prepare but also incredibly versatile—customize it with your favorite herbs or additional veggies. Get ready for a satisfying, guilt-free dining experience!
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 medium spaghetti squash
- 3 Tbsp extra virgin olive oil
- ¼ tsp salt (adjust to taste)
- Dash black pepper
- 1 pint cherry tomatoes
- ½ cup roasted red peppers, chopped
- 4 cloves garlic, minced
- 1 block feta cheese (4–8 oz)
- 1 tsp Italian seasoning
- ¼ cup fresh basil, chopped (optional)
Instructions
- Preheat oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds.
- Place squash cut side up on a baking dish and coat with olive oil, salt, and pepper. Add half of the feta to each half.
- In a bowl, combine cherry tomatoes, remaining olive oil, garlic, roasted red peppers, Italian seasoning, salt, and pepper. Mix well.
- Divide tomato mixture over the feta in each squash half. Roast for 50-60 minutes until fork-tender.
- Allow to cool for 10 minutes. Scrape out half of the squash strands into the baking dish and mix with filling until creamy.
- Return mixture to squash shells, top with basil if desired, and serve warm.
Nutrition
- Serving Size: 1/4 of recipe (approximately 250g)
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg