Baked Tomato and Feta with Spaghetti Squash
This Baked Feta Spaghetti Squash Recipe is a low-carb alternative for 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!
Servings: 4
Calories: 287
Equipment
- 13x9 inch (37x22 cm) baking dish
- rimmed baking pan
Ingredients
- 1 Large Spaghetti Squash
- 8 ounces feta cheese block
- 20 ounces cherry tomatoes
- 2 tablespoons avocado oil or olive oil
- 5-6 chopped fresh basil leaves
- ½ teaspoon kosher salt and pepper
Instructions
Spaghetti Squash Noodles
- Preheat the oven to 400F (200C). To make the squash easier to cut, poke a large hole in it with a sharp knife and microwave for 5 minutes on a microwave safe plate. Cut your squash in half from stem to end, remove the seeds from each half with a spoon, and season with salt. Place on a baking sheet, cut side down, and roast for 20-40 minutes. Test for tenderness by poking a fork throught the flesh. It should penetrate easily.
- Place the feta cheese in the middle of the casserole dish. Place your cherry tomatoes around the feta block, and sprinkle the chopped basil on top. Drizzle the oil over the top and season with salt and pepper.
- Bake for 30 minutes or until the tomatoes burst. Take out of oven and use a fork to carefully smash the tomatoes and mix with the melty feta cheese to create a creamy sauce. Please be careful as the liquid in the tomatoes will be very hot.
- Use a fork to shred the spaghetti squash in the shells. Top with the baked feta and tomato mixture.
Notes
- Grape tomatoes would work in this recipe if you cannot find cherry tomatoes.
- The brick feta is packed in water so you will want to drain off the water. I suppose this would work just as well with crumbled feta 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.
- Store in an airtight container in the refrigerator for up to 4 days.
- Nutrition information is for 1 cup of cooked spaghetti squash and ¼th of the sauce.
Nutrition
Calories: 287 | Carbohydrates: 16g | Protein: 12g | Fat: 21g | Fiber: 4g