Home Recipe Index Spaghetti Squash Baked Feta Pasta

Spaghetti Squash Baked Feta Pasta

By Brittany Mullins

4.59

88

Published Feb 04, 2021, Updated Nov 07, 2024

PinSave to FavoritesPrintJump to Recipe

GFGluten-FreeVGVegetarianLCLow Carb

This baked feta pasta recipe uses creamy feta and roasted tomatoes as a delicious sauce for spaghetti squash noodles. It’s low carb, packed with flavor and so easy to whip up!

Baked feta pasta is having a moment on TikTok (and Instagram) right now. It all started with this recipe from Jenni of Liemessa, a Finnish food blogger. The recipe became so popular that Finland grocery stores sold out of feta!

As soon as I saw the recipe on TikTok (via my friend Yumna of Feel Good Foodie), I knew I needed to try it. Isaac loves all things pasta and feta so it definitely needed to happen. I tried the original recipe with chickpea pasta and it turned amazing. Literally, Isaac and I ate the whole pan full of pasta for lunch the day I made it… it was THAT good.

Knowing that the baked feta and roasted tomato combo would make a delicious sauce for any type of pasta, I decided to make a spaghetti squash version.

As you know, I LOVE spaghetti squash and use it as a pasta sub all the time so this recipe was a no-brainer.

Making the Spaghetti Squash Pasta

I roasted the spaghetti squash (using my ring method) right alongside the baked feta and tomatoes. The oven needs to be at 400°F for both so it works out great.

The squash does take a bit longer to cook so I recommend putting that in about 20-30 minutes before you bake the feta so you have plenty of time for the squash to cook and to pull the strands.

If you’re into meal prepping, you can also roast the spaghetti squash up to 2 days in advance so it’s ready to go the night you want to make this dish.

Can I Make This With Another Cheese?

Blocked feta definitely works best for this recipe, but I have a feeling that goat cheese would work well as a substitute.

You can try crumbled feta as well, but blocked feta will give you the best results.

And be sure to pick up a high-quality block of feta. Look for one that’s packed in brine! I actually found a 16 oz block, which was perfect because I was able to cut it in half and make this recipe twice!

How to Serve This Baked Feta Pasta?

This baked feta pasta dish is hearty enough to be served as a meal on its own, but if you want additional protein I recommend pairing it with an easy protein option like chickpeas, tofu, shrimp or chicken. It pairs perfectly with my grilled apple cider vinegar chicken.

You can also serve it alongside a salad for extra veggie goodness. I’d recommend one of these salads: Garlicky Kale Salad, Kale and Brussels Sprout Salad, Easy Caprese Salad (if you want to keep with the Italian theme).

More Spaghetti Squash Recipes

• Spaghetti Squash Pad Thai
• Pesto Spaghetti Squash Salad
• Spaghetti Squash Pizza Crust
• Spaghetti Squash Taco Bake
• Spaghetti Squash Lasagna Bowls

More Pasta Recipes to Try

• One-Skillet Enchilada Pasta
• Creamy Pumpkin Pasta
• Turkey Bolognese
• Ground Turkey Pasta
• Pasta Primavera
• Healthy Hamburger Helper

Be sure to check out all of the spaghetti squash recipes and the full collection of dinner recipes on EBF!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

Want to save this recipe?

Want to save this recipe? Enter your email below and we’ll send the recipe to your inbox. Plus you’ll get great new recipes every week!

First Name *

Email Address *

Save Recipe

SaveSaved Pin Print

4.59 from 79 votes

Low Carb Baked Feta Pasta

By: Brittany Mullins

This baked feta pasta recipe uses creamy feta and roasted tomatoes as a delicious sauce for spaghetti squash noodles.

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 4

Ingredients  

1x2x3x

• ▢ 16 oz cherry tomatoes
• ▢ 8 oz block feta, packed in water
• ▢ ⅓ cup olive oil
• ▢ ½ teaspoon sea salt
• ▢ ¼ teaspoon black pepper
• ▢ 1-2 large garlic cloves, minced
• ▢ ¼ cup fresh chopped basil, plus more for serving
• ▢ 1 teaspoon lemon zest
• ▢ ½ teaspoon crushed red pepper, plus more for serving
• ▢ 1 medium spaghetti squash, about 4 cups
• ▢ cracked black pepper and fresh parmesan, for serving

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

Serving: 1/4 of recipe | Calories: 381kcal | Carbohydrates: 19g | Protein: 14g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Cholesterol: 40mg | Sodium: 848mg | Fiber: 5g | Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch/Dinner

Cuisine: Italian

Keyword: low carb baked feta pasta

Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!