Baked Feta Spaghetti Squash
Tomato-Pesto Baked Feta Spaghetti Squash calls for minimal ingredients, yet delivers such satisfying results. Easy, low carb, and the most delicious way to double down on your veggie intake!
By Exeter Produce
Jun 18, 2025Prep Time
15Cook Time
55Servings
2Nutritional Info
Serving: 1squash half | Calories: 498kcal | Carbohydrates: 26.5g | Protein: 15g | Fat: 36g | Saturated Fat: 10g | Sodium: 920mg | Fiber: 5g | Sugar: 12gT
his dish leans on simple, high impact ingredients like sweet cherry tomatoes, store-bought pesto, and of course, creamy feta cheese.
Prep time is minimal (15 minutes max) and the results will convert even the biggest veggie skeptics.
Ingredients
▢1 medium spaghetti squash, halved lengthwise and seeded
▢3 Tbsp. extra-virgin olive oil, divided
▢Kosher salt and black pepper to taste
▢8 oz. cherry tomatoes (about 1 1/2 cups)
▢3 Tbsp. pesto
▢2 garlic cloves, minced
▢Pinch of chili flakes
▢2 (2-oz.) wedges feta cheese (from a block of feta)
▢Fresh chopped basil for garnish
Method
Preheat oven to 400ºF. Place the squash halves on a rimmed baking sheet and scoop out the seeds and stringy insides. Brush the cut side of each squash half with 1 Tbsp. olive oil, and season with salt and pepper.
In a medium bowl, combine tomatoes, pesto, garlic, chili flakes, remaining 2 Tbsp. olive oil, and a pinch of salt.
Place a wedge of feta cheese inside each squash half, followed by the tomato-pesto mixture, divided equally between each half.
Bake until the squash flesh is tender and the tomatoes burst, about 55 minutes. Use a fork to scrape the squash strands into the feta and tomato mixture, and continue mixing until everything is combined. (If your squash boats are overflowing and it's hard to mix, transfer everything to a large bowl to mix, and then place back into squash boat.) Garnish with fresh basil and extra cracked black pepper.
About Us
Located in Southwestern Ontario, Exeter Produce is a grower and packer with over six decades of food handling experience.
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