Baked Feta & Tomato Spaghetti Squash

Baked Feta & Tomato Spaghetti Squash

A great Low-carb and gluten-free alternative to Pasta! 

This Feta and Tomato Spaghetti Squash is filled with feta, cherry tomatoes and garlic, baked until tender and cheese is melted then topped with fresh basil. Baking the feta and tomatoes in the squash results in a lovely sauce when everything is mixed together! 

Spaghetti squash is full of vitamins, minerals and antioxidants. Due to its low calorie and high fiber content, it can help weight loss and digestive health.

Difficulty: Beginner Prep Time 30 min Cook Time 1 hour Total Time 1 hr 30 mins
Cooking Temp: 200  °C Servings: 2
Best Season: Suitable throughout the year

Ingredients

Method

  1. Preheat oven to 200C/400F.

  2. Cut your squash in half lengthwise and scoop out the seeds. (To cut the squash, first use a small pointed knife and push it through the skin and flesh making small slits all along the dark line where you are going to cut it in half. Then use a large knife and cut through all the small slits you made and it will crack open)

  3. Line a large baking tray with baking paper and place squash halves, cut side up.

  4. Generously brush the top and inside of the squash with olive oil. 

  5. Season the flesh with salt and pepper. 

  6. Place 1 feta piece inside the squash, top with halved cherry tomatoes, minced garlic, drizzle olive oil, sprinkle with oregano, salt and pepper. 

  7. Bake for about 1 hour, until the flesh is fork tender and feta cheese looks melted. 

  8. Remove from oven. Sprinkle with fresh chopped basil and serve. 

  9. Using a fork scrape the inside of the squash which will come out in strands that look like spaghetti and mix it all together.

  10. Enjoy!

Note

  • Best to use small tomatoes so you will have more mixed through the filling rather than big ones and just have a few.
  • I have recommended 100g/7oz of tomatoes.
  • Not all spaghetti squash are the same size so use enough to fill the cavity of the squash.