Why You’ll Love Feta and Tomato‑Stuffed Spaghetti Squash Recipe

This recipe is simple yet impressive, requiring minimal prep and only a handful of ingredients. The squash doubles as both the cooking vessel and the base, so cleanup is nearly effortless. As it roasts, the tomatoes burst and the feta melts into a luscious sauce that clings to the silky strands of squash. It’s vegetarian, flavorful, and perfect for both casual dinners and meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 small spaghetti squash (about 1½ pounds each), halved and seeded
3 tablespoons extra‑virgin olive oil, divided
½ teaspoon Italian seasoning
¼ teaspoon freshly ground black pepper
½ teaspoon kosher salt, divided
1 (6‑ounce) block feta cheese
12 ounces cherry tomatoes
2 cloves garlic, sliced thin

Directions

Preheat the oven to 400°F and position a rack in the center.
Line a large rimmed baking sheet with parchment paper or foil.
Place the squash halves, cut‑side up, on the baking sheet. Drizzle with 1 tablespoon of olive oil and season with Italian seasoning, pepper, and ¼ teaspoon salt.
Cut the feta into four equal pieces and place one piece into the cavity of each squash half. Distribute the cherry tomatoes and garlic evenly among the squash cavities. Drizzle with another tablespoon of olive oil.
Bake until the squash is tender and the tomatoes have burst, about 50–55 minutes.
Remove from the oven, drizzle with the remaining tablespoon of olive oil and sprinkle with the remaining salt. Transfer each squash to a plate.
Using a fork, scrape the squash strands away from the shell and toss with the roasted tomatoes and feta, mashing the sauce to your desired consistency. Serve warm.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes

Variations

• Add fresh basil or oregano after baking for a bright herbal note.
• Sprinkle red pepper flakes before serving if you like a bit of heat.
• Mix in cooked chicken or chickpeas for added protein.
• Swap in goat cheese or cream cheese for a different creamy twist.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at about 350°F until warmed through, or microwave on medium power to keep the squash strands tender and the cheese creamy.

FAQs

How do I cut a spaghetti squash safely?

Use a sharp chef’s knife and cut the squash lengthwise after stabilizing it on your cutting board. If it’s too firm, microwave the whole squash for a few minutes to soften it slightly before slicing.

Can I make this recipe ahead of time?

Yes, you can roast the squash halves ahead, cool them, and keep them sealed in the fridge. Reheat and assemble when ready.

What’s the best way to serve this dish?

Serve it straight from the squash shell for a rustic presentation. It pairs nicely with a salad or crusty bread.

Can I use crumbled feta instead of a block?

A block of feta melts more smoothly. Crumbled feta may dry out during roasting and won’t create as creamy a sauce.

Is this recipe gluten‑free?

Yes, it’s naturally gluten‑free and suitable for gluten‑free diets.

What can I add to make this more filling?

Add protein like grilled chicken, shrimp, or chickpeas, or serve with a hearty side such as quinoa or farro.

Can I freeze leftovers?

You can freeze the squash strands mixed with filling in a freezer‑safe container for up to 3 months, then thaw and reheat gently.

How do I prevent the squash from drying out?

Drizzle olive oil over the squash before baking and cover loosely with foil if the edges brown too quickly.

Can I use another type of squash?

Butternut or acorn squash can be used, but cooking times and texture will vary.

What seasoning can enhance this dish?

A sprinkle of oregano, thyme, or a finishing drizzle of balsamic glaze adds depth and brightness.

Conclusion

This Feta and Tomato‑Stuffed Spaghetti Squash is an effortless yet flavorful dish that turns simple ingredients into a satisfying meal. With minimal prep, wholesome ingredients, and oven‑roasted deliciousness, it’s a recipe you’ll want to make again and again. Whether for weeknight dinners or casual entertaining, it delivers big taste with minimal fuss.