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Baked Feta Spaghetti Squash
This easy baked feta spaghetti squash is a rich, creamy, low carb dinner that only takes a few ingredients and is so delicious and satisfying!
Prep Time
5 mins
Cook Time
1 hr
Servings: 2 large servings
Calories: 636 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 medium spaghetti squash about 2 pounds
- 3 teaspoons extra virgin olive oil divided
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ounce block feta cheese
- 1 pint cherry tomatoes about 2 cups
- 3 tablespoons basil pesto
- 1 clove garlic minced
- chopped fresh basil for serving
Instructions
- Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise: Using a very sharp, sturdy chef's knife, trim off the base end of the spaghetti squash so you have a flat surface. Stand it upright and carefully cut it in half lengthwise from top to bottom. Scoop out the seeds and stringy insides.
- Place the halves cut-side up on the parchment. Drizzle each with 1/2 teaspoon oil and sprinkle with the salt and pepper. Rub lightly to evenly coat the insides of the squash.
- Slice the block of feta in half, and place one half in each squash cavity.
- In a small bowl, stir together the tomatoes, pesto, garlic, and remaining 2 teaspoons oil. Spoon over the feta.
- Bake the squash until the tomatoes are breaking down and the squash is fork-tender and its skin gives a little when pressed on the outside (be careful, it is hot!), about 55 minutes to 1 hour 5 minutes, depending upon your squash.
- With a fork, fluff the squash flesh inward to separate the strands and stir together with the feta and tomatoes (the feta will be nice and melty). Sprinkle with fresh basil.
Cup of Yum
Notes
- TO REHEAT: Rewarm leftovers in an oven at 350°F until hot and melty.
Nutrition Information
Serving
1stuffed half
Calories
636kcal
(32%)
Carbohydrates
50g
(17%)
Protein
23g
(46%)
Fat
42g
(65%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Cholesterol
103mg
(34%)
Potassium
1117mg
(32%)
Fiber
9g
(36%)
Sugar
20g
(40%)
Vitamin A
2670IU
(53%)
Vitamin C
65mg
(72%)
Calcium
737mg
(74%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2large servings
Amount Per Serving
Calories 636
% Daily Value*
| Serving | 1stuffed half | |
| Calories | 636kcal | 32% |
| Carbohydrates | 50g | 17% |
| Protein | 23g | 46% |
| Fat | 42g | 65% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 103mg | 34% |
| Potassium | 1117mg | 24% |
| Fiber | 9g | 36% |
| Sugar | 20g | 40% |
| Vitamin A | 2670IU | 53% |
| Vitamin C | 65mg | 72% |
| Calcium | 737mg | 74% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.