Go Back

Tomato-Pesto Baked Feta Spaghetti Squash

A delicious and healthy dish that transforms spaghetti squash into a vibrant meal bursting with flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium spaghetti squash Substitute with butternut or zucchini if desired.
  • 1 cup cherry tomatoes Canned or sun-dried tomatoes can be used as alternatives.
  • 1 block feta cheese Can be substituted with goat cheese or ricotta.
  • 1/4 cup pesto Homemade or store-bought works.
  • to taste olive oil For drizzling on the squash.
  • to taste salt and pepper Essential for seasoning.
  • to garnish fresh basil Add before serving.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle olive oil on the insides of the squash and season with salt and pepper to taste.
  4. Place the squash halves, cut side up, on a baking sheet.
Cooking
  1. In the center of each half, add a block of feta cheese and surround it with cherry tomatoes. Spoon the pesto over the feta and tomatoes.
  2. Bake for about 30-40 minutes until the squash is tender and the cheese is melted.
  3. Once baked, use a fork to scrape the spaghetti squash into strands and mix it with the toppings.
  4. Garnish with fresh basil before serving.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave it for a few minutes or warm it in an oven at 350°F (175°C) until heated through. This dish is completely vegetarian and can be easily made vegan by omitting the feta cheese.