4.6 from 240 votes
Low Carb Baked Feta Pasta
Low Carb Baked Feta Pasta blends roasted cherry tomatoes and feta cheese with spaghetti squash strands to create a creamy, tangy sauce with a hint of garlic, basil, and lemon zest. Roasting softens the tomatoes and feta, melding the flavors before mixing with tender spaghetti squash. This dish offers a satisfying low-carb pasta alternative with fresh herbs and balanced acidity.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
4
Calories:
381 kcal
Course:
Lunch
Cuisine:
Italian
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 381
% 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.