Baked Feta and Tomatoes with Spaghetti Squash

This Baked Feta Spaghetti Squash Recipe is a low-carb alternative of the viral pasta recipe. Roasted spaghetti squash is filled with a blend of creamy baked feta, burst cherry tomatoes and sweet basil...this delicious recipe has instantly become a favorite of mine!

Spaghetti Squash with Feta and Tomato

This viral Tiktok sensation takes a few basic ingredients and turns them into a veggie filled recipe that is satisfying and delicious. The original recipe for baked feta and tomato pasta calls for traditional pasta, but I decided to make a low carb version by using roasted spaghetti squash.

4 ingredients that pack a flavor punch

I have provided the full ingredient list and step-by-step instructions with photos here for your convenience. If you would like to print the recipe or watch a video tutorial please click here to be taken to the recipe card.

• 8 ounce (227g) block of feta cheese
• 20 ounces (567g) cherry tomatoes
• 5-6 fresh basil leaves
• 2 tablespoons (28g) avocado oil (or olive oil)  

The combination of these ingredients with the roasted spaghetti squash is out of this world delicious.  I honestly was very skeptical but my tastebuds were pleasantly surprised! The fresh flavors are on another level!

Roasting the spaghetti squash

1. Spaghetti squash is notoriously hard to cut so I like to poke a large hole in the top, set it on a microwave safe plate, and microwave it for 5 minutes to soften the squash and make it easier to cut.  You could microwave the squash to cook it fully, but I prefer the flavor of baked spaghetti squash.  Microwaved squash can get mushy and watery. I also use this method for my Italian Stuffed Spaghetti Squash Boats, and Keto Chicken Soup.
2. Cut the squash in half from stem to end using a sharp knife.  
3. Use a spoon to scrape out the seeds.
4. Season the inside of the spaghetti squash with salt and black pepper and place on a rimmed baking sheet, squash cut side down (line your pan with parchment paper or foil for less mess.) Roast for 30-40 minutes in a 400F (200C) oven, or until a fork can easily pierce the skin of the squash and through the flesh.
5. Very carefully, flip to flesh side up and use a fork to make spaghetti squash strands.

Make the baked feta and tomato sauce

1. Place an 8 ounce (226g) block of feta cheese in a 13x9 inch (33x24 cm) casserole dish and surround with 20 ounces (567g) of cherry tomatoes. Top the feta cheese and tomatoes with 5-6 chopped fresh basil leaves, drizzle with 2 tablespoons (28g) oil, and season with salt and pepper.
2. You can bake it in the oven at the same time as the spaghetti squash, but on different racks. This bakes for about 20-30 minutes, or until the tomatoes burst.
3. Remove from the oven and carefully smash the feta block and the tomatoes together with a fork. Please be careful, especially with the tomatoes! They could spit hot liquid at you when you smash them. Give it all a good stir to form a creamy feta and tomato sauce.

Bring it all together

Spoon the creamy sauce inside of the spaghetti squash boats and top with more chopped fresh basil, if desired.

Recipe tips and notes

• Grape tomatoes would work in this recipe if you cannot find cherry tomatoes.
• Sometimes the brick feta is packed in water so you will want to drain it.  I suppose this would work just as well with crumbled feta or goat cheese but I haven't tried it.  I don't see why not, though!
• Fresh basil really elevates the flavor of this dish so I wouldn't skip it.
• Feel free to season the dish with red pepper flakes for extra spice or Italian seasoning.
• Make air fryer chicken breast or chicken thighs for some additional protein