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Feta Spaghetti Squash

Sheet Pan Roasted Feta Spaghetti Squash Recipe

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 2 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 medium spaghetti squash (about 2 to 3 lbs)
  • 1 (8 oz) block feta cheese
  • 1 pint cherry tomatoes
  • 4 cloves garlic
  • 2 tbsp olive oil, plus more for the squash
  • ½ tsp kosher salt, divided
  • ¼ tsp black pepper
  • Fresh basil leaves, for serving

Method
 

  1. Preheat oven to 400°F (200°C). Halve squash, remove seeds, brush cut sides with oil, and season with ¼ tsp salt. Place cut side down on a rimmed baking sheet and roast 35 to 40 minutes until fork-tender.
  2. On the same sheet, place feta block, tomatoes, and whole garlic cloves. Drizzle with 2 tbsp olive oil, season with remaining salt and pepper. Roast 25 to 30 minutes, until tomatoes burst and feta is soft with golden edges.
  3. Scrape squash into strands. Squeeze roasted garlic from skins, add feta and tomatoes, and toss until creamy. Top with basil and serve right away.

Notes

Let the squash cool just a few minutes after roasting so it’s easy to handle. If your squash is on the larger side, the fork-tender window might stretch closer to 45 minutes.