Feta Spaghetti Squash
This Low Carb Feta Spaghetti Squash Bake is the perfect gluten-free dinner idea! Roasted spaghetti squash creates a pasta-like base, paired with creamy feta and juicy cherry tomatoes for a comforting, healthy meal.
Servings: 4 servings
Calories: 360kcal
Ingredients
- 1 spaghetti squash halved lengthwise, seeds removed
- 8 oz feta cheese
- 1/2 cup cherry tomatoes quartered
- 4 cloves garlic minced
- 4 tbsp olive oil divided
- 1 tsp garlic powder
- salt and pepper to taste
- 1 tsp dried basil
- fresh basil chopped, for serving
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
- In a small bowl, combine 3 tablespoons of olive oil, garlic powder, salt, and black pepper (if using). Brush this mixture generously over the cut sides of the squash halves.
- Place the squash halves cut side down on the prepared baking sheet. Bake for 15 minutes to start softening the flesh.
- Carefully flip the squash halves cut side up. Place about 4 ounces of feta cheese (or half the amount if using crumbled) into the center of each squash. Evenly scatter the quartered cherry tomatoes and minced garlic over the tops, then sprinkle with dried basil. Finish by drizzling the remaining 1 tablespoon of olive oil over everything to bring all the flavors together and help the toppings roast beautifully.
- Return to the oven and bake for 30 more minutes, or until the squash is tender and the feta is lightly golden.
- Remove from the oven. Use a fork to gently scrape the inside of each squash half to create noodle-like ribbons. Top with fresh chopped basil and serve warm.
Nutrition
Serving: 1serving | Calories: 360kcal | Carbohydrates: 21g | Protein: 10g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 50mg | Sodium: 691mg | Potassium: 364mg | Fiber: 4g | Sugar: 7g | Vitamin A: 622IU | Vitamin C: 10mg | Calcium: 349mg | Iron: 2mg | Net Carbs: 17g