Are you skeptical about using spaghetti squash in place of pasta?
Let us show you how delicious this winter squash can be in our Roasted Spaghetti Squash with Tomato, Basil, and Feta Recipe.
Roasted Spaghetti Squash mixed with fresh tomato, basil, and feta cheese.
Take advantage of abundant winter squash while avoiding empty carbs.
Recently, my husband declared spaghetti squash Vegetable of the Year and this one of our best spaghetti squash recipes. This from a guy who has never been a fan of any sort of squash. It was his way of saying, “make this more often”.
Roasted spaghetti squash is a healthy, satisfying side dish that complements any meal with fewer carbs to boot! In fact, a quick carb comparison: (1 cup) regular spaghetti pasta = 43g carbs vs. spaghetti squash = 7g carbs.
This carb swap means it’s Keto diet friendly too.
We think you’ll appreciate the minimal ingredients, simple steps, and fresh flavors in this tasty side dish.
Recipe TIPS
- Spaghetti squash is resilient. If stored in a cool, dry place at 60ish degrees, it will keep for up to 3 months.
- Prep ahead by roasting and storing in the fridge for up to 10 days. To save even more time, roast more than one squash at a time–freeze in 1 cup measurements.
- Easily reheat leftovers by spreading in a casserole pan, top with additional cheese and heat for 10 minutes in a 350°F oven until warmed through and cheese is melted.
- Clean and roast the seeds with a little olive oil and salt for snacking.
Recipe Variations
- Squash size affects the ratio of ingredients; use this recipe as a guide and adjust as desired.
- Substitute any kind of cheese, just be sure to adjust for salt. Feta brings a salty, briny flavor, so if adding a mild cheese you may want to add a little more salt.
- Substitute canned tomatoes for fresh tomatoes, especially in the winter if quality, flavorful tomatoes are hard to find.
Spaghetti Squash with Tomato, Basil, & Feta
Roasted Spaghetti Squash with Tomato, Basil, & Feta is a healthy and satisfying side dish that complements any meal.
Servings: 4 Servings
Ingredients
- 2 cups spaghetti squash , about 2 pounds
- 2 cloves garlic , minced
- 1/3 cup chopped fresh basil leaves
- 1 1/2 cups tomatoes , seeded and diced (2-3 medium tomatoes)
- 1/2 cup crumbled feta cheese
- 4 tablespoons extra-virgin olive oil
Instructions
- Using a sharp knife cut the squash in half from stem to bottom. (If too hard to cut, microwave for 3-5 minutes to soften first.) Scoop out seeds and discard (or see note for using the seeds). Place the two halves face down in a casserole dish or on a rimmed baking sheet. Reserve one of the shell halves to serve in, if desired.
- Bake at 400° for 50-60 minutes (this will depend on the size of the squash). When done, the outer skin will be soft enough for a fork to easily penetrate.
- Prep the remaining ingredients, as the rest of the dish will come together quickly.
- Once the squash is tender, remove from the oven and set aside to cool enough to handle, turn squash face up and use a fork to separate the strands. Set aside until ready to toss with the other ingredients.
- Heat 2 tablespoons of olive oil in a skillet over med-low heat, add garlic, and cook 2-3 minutes until fragrant. Add spaghetti squash to the skillet and stir to incorporate the garlic and warm the squash.
- Add tomato, basil, and feta; toss to combine. Remove from heat and drizzle with an additional 2 tablespoons of olive oil. Serve immediately or cover until ready to serve.
Notes
Recipe TIPS
- Spaghetti squash is resilient. If stored in a cool, dry place at 60ish degrees, it will keep for up to 3 months.
- Prep ahead by roasting and storing in the fridge for up to 10 days. To save even more time, roast more than one squash at a time–freeze in 1 cup measurements.
- Easily reheat leftovers by spreading in a casserole pan, top with additional cheese and heat for 10 minutes in a 350°F oven until warmed through and cheese is melted.
- Clean and roast the seeds with a little olive oil and salt for snacking.
Recipe Variations
- Squash size affects the ratio of ingredients; use this recipe as a guide and adjust as desired.
- Substitute any kind of cheese, just be sure to adjust for salt. Feta brings a salty, briny flavor, so if adding a mild cheese you may want to add a little more salt.
- Substitute canned tomatoes for fresh tomatoes, especially in the winter if quality, flavorful tomatoes are hard to find.
Nutrition
Calories: 197kcal | Carbohydrates: 5g | Protein: 3g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 218mg | Potassium: 182mg | Fiber: 1g | Sugar: 3g | Vitamin A: 695IU | Vitamin C: 9.2mg | Calcium: 113mg | Iron: 0.5mg
Learn how to make this and all recipes even easier!Check out our Monthly Meal Prep System!
Kathryn says
I’m so excited to have this recipe. That basil! Yum!
STACEY CRAWFORD says
I love how simple this is and has those pizza margherita flavors that I love!
jennifer says
I love that they are “resilient” . . .I like having some veggies on hand that don’t spoil quickly . . .so that I can make a healthy meal when I have almost nothing else on hand. This recipe looks soooo good, can’t wait to try!
Anne Lawton says
I love spaghetti squash but have not made it in a while. I’m going to have to give this recipe a try
Meredith says
What a flavorful way to eat spaghetti squash… so many of my favorite flavors. I can’t wait to try your recipe!
Annemarie says
This looks amazing! I love the flavor combination.
mjskitchen says
Happy New Year Judy!
This dish does look delicious! It makes me want to give Spaghetti squash another try. Have never had much success with it, but this dish looks too good to ignore. Thanks for the inspiration.
Isabella says
Spaghetti squash is my fav! Thanks for the unique recipe! I can’t wait to try it!
John / Kitchen Riffs says
Lotta flavor and goodness in this dish. Healthy and tasty — winner! Thanks. And Happy New Year!
Raia Todd says
That looks delicious! I love new ways to enjoy spaghetti squash. 🙂
Renee D Kohley says
I love the simple and pure ingredients – these flavors are a favorite here!
Karen (Back Road Journal) says
My husband and I both love spaghetti squash so I cook it often. I’ve never thought about roasting the squash days in advance, you learn something new every day. Wishing you all the best in this new year.
Judy Purcell says
Thank you, Karen, Happy New Year to you too!
CHIHYU says
Love spaghetti squash noodles! And that sauce looks so light and refreshing. Perfect combo!
Laura Duffy says
I love the simplicity of this recipe! I’ve made something similar but with parmesan. I bet it’s amazing with feta! I’m looking forward to trying it 🙂
April @ The 21st Century Housewife says
I really like the sound of this recipe. It’s so fresh and delicious with lots of great flavours, and so healthy too!