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5 from 10 votes

Spaghetti Squash with Tomato, Basil, & Feta

Roasted Spaghetti Squash with Tomato, Basil, & Feta is a healthy and satisfying side dish that complements any meal.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: American
Servings: 4 Servings
Calories: 197kcal
Author: Judy Purcell


  • 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


  • 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.


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. 


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