Easy Baked Feta Spaghetti Squash w/Tomato & Peppers
Discover the deliciousness of Easy Baked Feta Spaghetti Squash w/Tomato & Peppers, a simple yet flavorful dish that will elevate your weeknight dinners. This gluten-free and plant-based recipe features creamy melted feta cheese combined with vibrant cherry tomatoes and roasted red peppers, creating a rich sauce that clings to tender spaghetti squash strands. With just a handful of ingredients, you’ll have a satisfying meal on the table in no time. Whether enjoyed as a main course or a side dish, this crowd-pleaser is perfect for any occasion. Plus, it’s easily customizable to suit your taste!
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 medium spaghetti squash
- 3 Tbsp extra virgin olive oil
- ¼ tsp salt (more to taste)
- 1 pint cherry tomatoes
- ½ cup roasted red peppers, chopped
- 4 cloves garlic, minced
- 4–8 oz block feta cheese
- 1 tsp Italian seasoning
- Fresh basil for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds.
- Place cut side up in a baking dish and coat with olive oil, salt, and pepper. Add half the feta to each half.
- In a bowl, mix cherry tomatoes, remaining olive oil, garlic, roasted red peppers, Italian seasoning, salt, and pepper.
- Spoon tomato mixture over the feta in each squash half and roast for 50–60 minutes until tender.
- Let cool for 10 minutes before scraping spaghetti strands into the filling mixture; mix well.
- Return the mixture to each squash half and top with fresh basil before serving.
Nutrition
- Serving Size: 1/2 spaghetti squash (250g)
- Calories: 290
- Sugar: 5g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 30mg