Savory Baked Feta Spaghetti Squash Recipe

I first made Baked Feta Spaghetti Squash on a night when I wanted something lighter but still filling. The combination of roasted tomatoes, creamy feta, and those tender squash strands hit exactly right.

This recipe takes the viral baked feta pasta concept and swaps in spaghetti squash for a low carb twist. I love how the squash soaks up all the tangy, herby flavors while keeping things simple and satisfying.

My favorite part is how minimal the prep work is—just 15 minutes of hands-on time before the oven does the rest. The cherry tomatoes burst and mingle with the pesto, creating a sauce that coats every strand of squash.

What makes this Feta Spaghetti Squash a keeper for years to come

I keep coming back to this recipe because it feels like a treat without any heaviness. The feta melts into the squash and tomatoes, creating pockets of creamy, tangy goodness in every bite.

It works for busy weeknights when I need something quick, but it also feels special enough to serve when friends come over. The presentation alone—serving it right in the squash boats—always gets compliments.

I also appreciate how flexible this dish is. You can add chicken sausage, shrimp, or keep it vegetarian, and it still delivers that same cozy, satisfying feeling.

Looking for more pasta alternatives? My Creamy Avocado Pesto Pasta with Cherry Tomatoes brings fresh, vibrant flavors to the table, and The Best Creamy Chicken and Broccoli Pasta is another go-to when I want something rich and comforting.

Everything you need for the perfect Feta Spaghetti Squash

• 1 medium spaghetti squash, halved lengthwise and seeded
• 3 tablespoons extra-virgin olive oil, divided
• Kosher salt and black pepper to taste
• 8 ounces cherry tomatoes (about 1 1/2 cups)
• 3 tablespoons pesto (I use DeLallo brand for convenience)
• 2 garlic cloves, minced
• Pinch of chili flakes
• 2 (2-ounce) wedges feta cheese (from a block of feta, not crumbles)
• Fresh chopped basil for garnish

Notes: Look for a block of feta rather than pre-crumbled—it holds its shape better during baking. If you can’t find cherry tomatoes, grape tomatoes work just as well. For the pesto, store-bought saves time, but homemade works beautifully too.

My Method for Baked Feta Spaghetti Squash

1. Preheat your oven to 400°F. Place the squash halves cut-side up on a rimmed baking sheet and scoop out the seeds and stringy insides. Brush the cut side of each squash half with 1 tablespoon olive oil, and season generously with salt and pepper.
2. In a medium bowl, combine the cherry tomatoes, pesto, minced garlic, chili flakes, remaining 2 tablespoons olive oil, and a pinch of salt. Toss everything together until the tomatoes are well coated.
3. Place a wedge of feta cheese inside each squash half, nestling it into the center. Divide the tomato-pesto mixture equally between each half, spooning it over and around the feta.
4. Bake until the squash flesh is tender and the tomatoes have burst and released their juices, about 55 minutes. You’ll know it’s ready when you can easily scrape the squash strands with a fork.
5. Remove from the oven and use a fork to scrape the squash strands into the feta and tomato mixture. Mix everything together until the feta melts into the strands and the sauce coats evenly. If your squash boats are overflowing, transfer everything to a large bowl to mix, then return to the boats.
6. Garnish with fresh basil and extra cracked black pepper before serving.

My kitchen secrets for getting this Feta Spaghetti Squash just right

Spaghetti squash has thick walls, so use your sharpest chef’s knife and a sturdy cutting board. I place a damp paper towel under my cutting board to keep it from slipping while I cut through the squash.

Check for doneness by probing the squash flesh with a fork—if the strands separate easily, it’s ready. If there’s still resistance, give it another 10 to 15 minutes in the oven.

For extra flavor, I sometimes add a teaspoon of Calabrian chiles to the tomato mixture. If you’re not a pesto fan, swap it for 1 teaspoon of Italian seasoning mixed with an extra tablespoon of olive oil.

How I love to share this Feta Spaghetti Squash

I usually make this on weeknights when I want something lighter but still filling. It also works well for meal prep—I empty the squash boats into containers and reheat portions throughout the week.

When I have guests over, I serve it right in the squash boats with a side of crusty bread. The presentation always feels special, and everyone loves scooping out their own portions.