Low Carb Baked Feta Pasta
User Reviews
4.6
Low Carb Baked Feta Pasta
Description
In this Low Carb Baked Feta Pasta recipe, cherry tomatoes are roasted together with a block of feta cheese and olive oil, seasoned with sea salt and black pepper. After baking, the softened tomatoes break down, and the feta becomes creamy. Minced garlic, fresh chopped basil, lemon zest, and crushed red pepper are added to infuse brightness, herbaceous notes, and mild heat. Mixing this mixture with cooked spaghetti squash strands forms a saucy, textured dish that resembles traditional pasta but uses spaghetti squash as a low-carb substitute.
The tomatoes provide a sweet acidity that balances the richness of the feta. Roasting concentrates the flavors and softens the components. The addition of fresh basil and lemon zest adds freshness, while crushed red pepper adds subtle warmth. The spaghetti squash contributes a tender yet slightly firm vegetable base, absorbing the flavors well.
This pasta serves well as a standalone light lunch or dinner, providing a flavorful, satisfying alternative for those avoiding grains. The recipe’s preparation involves roasting, which develops deeper flavors and a creamy sauce without added cream or dairy beyond the feta.
Ingredients
- 16 oz cherry tomato
- 8 oz feta cheese packed in water, block
- ⅓ cup olive oil
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper
- 1-2 garlic minced, large cloves
- ¼ cup basil plus more for serving, fresh, chopped
- 1 teaspoon lemon zest
- ½ teaspoon crushed red pepper plus more for serving
- 1 spaghetti squash about 4 cups, medium
- black pepper for serving, cracked black pepper, fresh parmesan
- Parmesan Cheese for serving, cracked black pepper, fresh parmesan
Instructions
- Preheat oven to 400°F.
- Start cooking your spaghetti squash using my ring method. The squash cooks at 400°F as well so you can easily bake the squash and feta at the same time. Just put the squash in about 20-30 minutes before you add the feta in because the squash takes a bit longer to cook and you have to pull the strands from it as well.
- Add cherry tomatoes to a rectangular baking dish and nestle the block of feta in the middle. Drizzle olive oil over the tomatoes and feta. Sprinkle on salt and pepper and use a spoon to toss until all of the tomatoes are coated.
- Place in the oven for 30 minutes or until tomatoes are sizzling and feta has softened.
- Bring dish out of the oven and sprinkle on the fresh chopped basil, minced garlic (roasted garlic would be even better), lemon zest and crushed red pepper, if using. Stir the mixture until everything is well combined.
- Measure out 4 cups of cooked spaghetti squash and add to the baking dish with the baked feta and tomatoes. Use a spoon to toss until all the strands of spaghetti squash are coated.
- Portion pasta and serve with extra chopped basil, crushed red pepper, cracked black pepper and fresh parmesan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 381kcal | 19% |
| Carbohydrates | 19g | 6% |
| Protein | 14g | 28% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 40mg | 13% |
| Sodium | 848mg | 35% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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