Baked Feta Spaghetti Squash is a simple, satisfying oven meal with tender squash strands, creamy feta, juicy roasted tomatoes, sweet red peppers, garlic, and Italian herbs, all baked and served right in the squash shells.
If you want a cozy dinner that looks impressive without creating a pile of dishes, this stuffed spaghetti squash is a great one to keep in your rotation. Most of the cooking happens in the oven, while the squash itself doubles as the serving dish.
The combination works especially well because the cherry tomatoes release their juices as they roast, the feta softens into a creamy coating, and the garlic and Italian seasoning flavor everything at the same time. Once you scrape the tender squash into strands, those ingredients naturally come together into a warm, savory filling.
You can serve the finished squash boats as a main dish or pair them with a simple side when you want a larger meal. Fresh basil and a little extra feta at the end add a bright finishing touch without making the preparation more complicated.
Ingredients
You only need a handful of Mediterranean-inspired ingredients to build plenty of flavor in these stuffed squash boats.
- Spaghetti squash: One medium squash creates the tender, noodle-like strands and sturdy shells for serving.
- Feta cheese: Softens during roasting and gives the filling its creamy, tangy character. Use 4 ounces for a lighter coating or up to 8 ounces for a richer result.
- Cherry tomatoes: Become juicy and concentrated as they roast, helping create the sauce that coats the squash.
- Roasted red peppers: Add mild sweetness, color, and another layer of roasted flavor.
- Garlic: Four minced cloves give the tomato and feta mixture plenty of savory depth.
- Italian seasoning: Adds an aromatic blend of dried herbs without requiring several individual seasonings.
- Extra-virgin olive oil: Helps the squash roast evenly and coats the tomato mixture before baking.
- Kosher salt and black pepper: Season both the squash itself and the filling.
- Fresh basil: An optional garnish that adds freshness to the warm roasted ingredients.
- Extra feta: Optional for scattering over the finished squash boats before serving.
Cooking Steps
STEP 1: Heat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise, then scoop the seeds and loose fibers from the centers with a spoon.
STEP 2: Set the squash halves cut side up in a baking dish or on a rimmed baking sheet. Drizzle about 1 tablespoon of olive oil over the exposed flesh. Season with ¼ teaspoon kosher salt and a small pinch of black pepper, then spread the oil evenly across the surface.
STEP 3: Divide about half of your feta between the two squash cavities. Depending on whether you are using 4 or 8 ounces total, this will be roughly 2 to 4 ounces at this stage. Press the feta gently into the center of each squash half and reserve the rest for later.
STEP 4: Combine the cherry tomatoes, chopped roasted red peppers, minced garlic, Italian seasoning, and remaining 2 tablespoons of olive oil in a bowl. Season lightly with additional salt and pepper, then toss until the vegetables are evenly coated.
STEP 5: Spoon the tomato and pepper mixture over and around the feta inside each squash half. Roast for 50 to 60 minutes, until the squash flesh is easily pierced with a fork and the tomatoes have softened considerably.
STEP 6: Take the squash out of the oven and leave it to cool for at least 10 minutes. This short rest makes the shells much easier to handle while also giving the hot filling a chance to settle.
STEP 7: Use a fork to scrape the cooked squash flesh into long strands without piercing through the outer shells. Stir those strands directly into the roasted tomatoes, peppers, garlic, and softened feta until everything is thoroughly combined.
STEP 8: Spoon and arrange the creamy squash mixture neatly back inside the shells. Finish with the reserved feta and chopped fresh basil if desired, then serve while everything is still warm.
Serving Ideas for Baked Feta Spaghetti Squash
These squash boats are substantial enough to serve on their own, especially when you use the larger amount of feta. If you want to turn them into a fuller dinner, a few simple sides work particularly well.
- Simple green salad: Crisp greens with a light vinaigrette provide a fresh contrast to the creamy feta filling.
- Roasted vegetables: Broccoli, asparagus, or zucchini can roast alongside the squash if you have enough oven space.
- Warm bread: Crusty bread is useful for scooping up any juicy tomato and feta mixture left inside the shells.
Keep your sides fairly straightforward. The squash already contains tomatoes, peppers, cheese, garlic, herbs, and olive oil, so it does not need complicated accompaniments.
How do I know when spaghetti squash is fully cooked?
The squash should be tender enough that a fork slides easily into the flesh and pulls it into spaghetti-like strands. The exact roasting time varies depending on the size and thickness of your squash, so begin checking near the 50-minute mark.
If the flesh still feels firm or difficult to scrape, return it to the oven for another few minutes before mixing it with the filling.
Can I use more or less feta?
Yes. The amount of feta is intentionally flexible. Four ounces gives you a lighter coating that lets the vegetables and squash stand out, while 8 ounces produces a noticeably creamier and more cheese-forward filling.
Whichever amount you choose, reserve some feta until the end so you can add extra over the finished squash boats.
Helpful Tips
- Give the squash time to cool: Waiting at least 10 minutes after roasting makes it significantly easier to hold the shells while scraping the flesh.
- Season carefully: Feta already contributes saltiness, so taste the vegetable mixture before adding much additional salt.
- Do not damage the shells: Scrape gently with your fork so the outer squash skins remain intact for serving.
How to Store & Reheat
Allow leftover spaghetti squash to cool before transferring it to an airtight container. You can remove the filling from the shells for more compact storage or refrigerate the stuffed halves if you have enough refrigerator space.
Keep leftovers refrigerated for up to 3 to 4 days. For the most convenient reheating, place individual portions in a microwave-safe dish and warm them in short intervals until heated through.
You can also reheat the stuffed squash in the oven. Place it in an oven-safe dish and warm at about 350°F until the center is hot. Covering it loosely during the first part of reheating can help prevent the surface from drying out.
Freezing is possible, but the texture of spaghetti squash can become softer after thawing because of its naturally high water content. For the most appealing strands and freshest tomato flavor, refrigeration is the better option when you expect to eat the leftovers within a few days.
Can I prepare the squash ahead of time?
You can roast the filled squash ahead, let it cool, and refrigerate it before the final mixing and serving stage. When you are ready to eat, warm the squash until hot, scrape the flesh into strands, and mix everything together.
For the freshest texture, add the basil and any final feta only after reheating.
Why is my spaghetti squash watery?
Spaghetti squash and roasted tomatoes both release moisture as they cook, so a little liquid inside the shells is normal. If you notice more liquid than you prefer, gently mix the strands with the feta and roasted vegetables before deciding whether anything needs to be removed.
The softened feta helps coat the strands and turns some of those flavorful tomato juices into part of the sauce.
Can I serve the filling without the squash shells?
Absolutely. The shells make an attractive presentation, but they are not essential. After scraping and mixing the cooked squash, you can transfer everything to individual bowls or a serving dish instead.
This is especially convenient when storing leftovers or dividing one squash into several smaller portions. Add the basil and reserved feta just before serving so the finished dish still gets that fresh, flavorful contrast.
Baked Feta Spaghetti Squash
Ingredients
- 4 garlic cloves finely minced
- 1 medium spaghetti squash
- 1 teaspoon Italian seasoning
- ½ cup roasted red peppers chopped
- 4 –8 ounces feta cheese using the smaller amount for a lighter result or the larger amount for a richer sauce
- 3 tablespoons extra-virgin olive oil separated for different stages
- 1 pint cherry tomatoes approximately 1½ cups or 8 ounces
- ¼ teaspoon kosher salt with additional salt as desired
- A small pinch of ground black pepper
Optional Garnishes
- ¼ cup fresh basil chopped
- Additional feta cheese for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Carefully slice the spaghetti squash lengthwise into two halves. Scoop out and discard the seeds with a spoon.
- Arrange both squash halves with their cut surfaces facing upward in a baking dish or on a rimmed baking sheet. Drizzle the flesh with 1 tablespoon of the olive oil, then season evenly with ¼ teaspoon kosher salt and a pinch of black pepper. Spread the oil and seasonings over the exposed flesh using clean hands or a pastry brush.
- Measure out half of the total feta cheese, approximately 2–4 ounces depending on the amount being used, and divide it between the centers of the two squash halves. Gently press the feta pieces into the squash so they can soften and melt as the squash roasts. Reserve the remaining feta.
- In a small bowl, combine the cherry tomatoes, chopped roasted red peppers, minced garlic, Italian seasoning, and the remaining 2 tablespoons olive oil. Add kosher salt to taste along with a pinch of ground black pepper, then stir until everything is evenly coated.
- Divide the tomato and roasted pepper mixture evenly between the prepared squash halves, arranging it over the feta.
- Transfer the filled squash halves to the preheated oven. Roast for 50–60 minutes, or until the spaghetti squash is tender when pierced with a fork and the tomato-feta filling is hot and bubbling.
- Remove the squash from the oven and allow it to cool for at least 10 minutes, making the shells easier to handle.
- Use a fork to gently scrape the softened squash flesh into spaghetti-like strands. Mix the strands directly with the roasted tomato and feta filling until the melted cheese is thoroughly incorporated and the mixture develops a creamy consistency.
- Spoon the combined spaghetti squash mixture back into the hollowed squash shells to form filled squash boats.
- Finish with chopped fresh basil and additional or reserved feta cheese, if desired. Serve the baked feta spaghetti squash while warm.