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Easy Baked Feta Spaghetti Squash with Tomato & Peppers

A delightful low-carb dish that combines spaghetti squash, feta cheese, and colorful vegetables, perfect for impressing family and guests.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Mediterranean
Calories: 240
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium spaghetti squash Make sure it's firm and free of soft spots.
  • 3 Tbsp extra virgin olive oil Divided use in the recipe.
  • ¼ tsp salt More to taste.
  • Dash black pepper Adjust according to taste.
  • 1 pint cherry tomatoes (8 oz) Adds sweetness and color.
  • ½ cup roasted red peppers, chopped You can use jarred or homemade.
  • 4 cloves garlic, minced Enhances flavor.
  • 1 block feta cheese (4-8 oz) Crumble or cube for topping.
  • 1 tsp Italian seasoning Adds herbs flavor.
  • ¼ cup fresh basil, chopped (optional) For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Halve the spaghetti squash lengthwise and scoop out the seeds.
  3. Place the halves cut side up in a baking dish. Drizzle with olive oil and season with salt and pepper; add half of the feta into each half.
Cooking
  1. In a bowl, mix cherry tomatoes, remaining olive oil, garlic, roasted red peppers, Italian seasoning, salt, and pepper.
  2. Distribute the tomato mixture over the feta-filled squash halves and roast for about 50–60 minutes until tender.
  3. Once roasted, cool for 10 minutes before scraping out half of the strands into the baking dish with the filling. Mix until creamy.
  4. Scoop back into the squash boats and top with extra feta and fresh basil before serving.

Notes

Serve warm as a main course or side dish. Pairs well with fresh salad or crusty bread. Add Italian seasoning or Parmesan cheese on top for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in microwave or oven until heated through.