Tomato Feta Baked Spaghetti Squash Recipe
This Tomato Feta Baked Spaghetti Squash recipe is a flavorful, healthy, and comforting dish that combines tender roasted spaghetti squash strands with bursting grape tomatoes, savory baby bella mushrooms, creamy feta cheese, and fresh basil. Roasting enhances the natural sweetness of the vegetables and cheese, while a hint of lemon juice adds brightness, making it a perfect vegetarian main or side dish.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Spaghetti Squash
- 1 large spaghetti squash (or two small ones)
Vegetables and Herbs
- 2 cups grape tomatoes
- 8 ounces baby bella mushrooms, halved or quartered
- 1/4 cup fresh chopped basil, divided
- 4 cloves garlic, roughly chopped
Seasonings and Cheese
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon fresh cracked black pepper
- 8 ounces feta cheese
- 1/2 lemon, juice
Instructions
- Prepare the Spaghetti Squash: Preheat your oven to 375°F. Poke holes in the spaghetti squash using a knife to allow steam to escape. Microwave the whole squash for 5 minutes to soften slightly, then carefully slice it in half horizontally (the short way) and scoop out the seeds. Place the squash halves cut side down on a rimmed baking sheet with 2 tablespoons of water to create steam during roasting.
- Roast the Spaghetti Squash: Roast the squash on the top rack of the oven for 20-30 minutes or until the strands are tender enough to be pulled out with a fork but still maintain a slight firmness. This step ensures the squash is perfectly cooked but not mushy.
- Prepare the Tomato-Feta Mixture: While the squash roasts, place the feta cheese in the center of an 8×12-inch baking dish. Arrange the grape tomatoes, mushrooms, and chopped garlic evenly around the feta. Drizzle with olive oil and season with red pepper flakes, black pepper, and half of the fresh basil. This will add layers of flavor and spice to the dish.
- Roast the Vegetables and Feta: Place the baking dish on the bottom rack of the oven and roast for 20-30 minutes until the tomatoes start to burst and release their juices, and the feta develops a golden crust. This roasting melts the cheese and caramelizes the vegetables, intensifying their flavors.
- Combine Spaghetti Squash and Roasted Mixture: Once the spaghetti squash is ready, use a fork to pull the flesh into strand-like pieces directly into the baking dish containing the roasted feta and vegetable mixture. Stir everything together thoroughly to blend the creamy cheese, juicy tomatoes, and mushrooms with the squash strands evenly.
- Finish and Serve: Squeeze the juice of half a lemon over the combined dish to add brightness and balance the richness. Garnish with any remaining fresh basil, serve warm, and enjoy a nutritious, satisfying meal.
Notes
- Microwaving the spaghetti squash before roasting helps reduce overall cooking time.
- If you prefer a softer squash, roast a little longer but avoid overcooking to prevent mushiness.
- This dish works well as a vegetarian main or as a side to grilled meats or fish.
- Feel free to substitute baby bella mushrooms with cremini or button mushrooms for variation.
- For a spicier dish, increase the amount of red pepper flakes to taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
