Tomato Feta Baked Spaghetti Squash Recipe
This Tomato Feta Baked Spaghetti Squash is a delicious and healthy vegetarian dish featuring roasted spaghetti squash strands combined with bursting grape tomatoes, sautéed baby bella mushrooms, creamy baked feta cheese, and fresh basil. It’s lightly seasoned with garlic, olive oil, red pepper flakes, and black pepper, then finished with a bright squeeze of lemon juice for a vibrant Mediterranean-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Spaghetti Squash
- 1 large spaghetti squash, or two small ones
Vegetables
- 2 cups grape tomatoes
- 8 ounces baby bella mushrooms, halved or quartered
- 4 cloves garlic, roughly chopped
- 1/4 cup fresh chopped basil (divided)
Cheese and Seasonings
- 8 ounces feta cheese
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon fresh cracked black pepper
- 1/2 lemon, juice
Instructions
- Prepare and partially cook squash: Preheat your oven to 375°F. Poke several holes in the spaghetti squash with a knife and microwave it for 5 minutes to soften slightly. Slice the squash in half horizontally (the short way) and scoop out the seeds.
- Roast the spaghetti squash: Place the squash halves cut-side down on a rimmed baking sheet with 2 tablespoons of water. Roast on the top rack of the oven for 20-30 minutes, or until you can easily poke the strands with a fork and they pull away from the shell.
- Prepare feta and vegetables for roasting: While the squash roasts, place the feta cheese in the center of an 8×12 inch baking dish. Arrange the grape tomatoes, halved mushrooms, and chopped garlic evenly around the feta. Drizzle everything with olive oil and sprinkle with red pepper flakes, fresh cracked black pepper, and half of the chopped basil.
- Roast feta and vegetables: Put the baking dish on the bottom rack of the oven and roast for 20-30 minutes, or until the tomatoes burst and the feta cheese develops a golden top. Remove the dish from oven and stir in the remaining fresh basil.
- Combine squash with feta mixture: When the spaghetti squash is done, use a fork to scrape the strands out of the shell and add them directly to the baking dish with the feta and vegetables. Mix everything thoroughly to combine the flavors.
- Finish and garnish: Squeeze the juice of half a lemon over the combined dish, stir gently, and garnish with more fresh basil if desired. Serve warm.
Notes
- Microwaving the squash before roasting reduces the overall cooking time and helps soften it for easier cooking in the oven.
- You can substitute grape tomatoes with cherry tomatoes or diced roma tomatoes for slight variations in flavor and texture.
- Adjust the amount of red pepper flakes to suit your preferred spice level or omit if sensitive to heat.
- To make this dish vegan, substitute feta cheese with a plant-based cheese alternative and verify other ingredients are vegan-friendly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
