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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.
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.
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!
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).
Be sure to check out all of the spaghetti squash recipes and the full collection of dinner recipes on EBF!
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This recipe was so easy and delicious! Also you can freeze it!! After cooking, I froze portions into quart size Ziplock bags laying flat. To reheat, I microwaved for 30 seconds and then dumped it into a pan and sautéed it with some chicken. It tastes just as good as when it was fresh! I also added thinly sliced onion and red peppers into the pan with the tomatoes and cheese. 100% would recommend and now I have an awesome freezer meal too!
YUM! I am excited to hear that you are loving this recipe, Vanessa. Thank you so much for sharing your review + star rating, I really appreciate you being here!
I haven’t tried the recipe yet, but my daughter highly recommended it. I just started WW and I was wondering if you had an idea how many points a serving would be? It looks amazing and healthy. Thanks!
Hi, Marti. I’m not sure how many WW points this recipe is but I found this helpful resource that can guide you to the answer.
I added the garlic to the feta and tomatoes before cooking since you mentioned roasted garlic. I also used dried basil and added that to the olive oil to moisten before drizzling it on the feta and tomato. Turned out so amazing. After adding the spaghetti squash I added some pizza pasta magic seasoning and Parmesan Romano blend. So good. I make this at least every other week.
Yay! I’m so glad to hear this recipe is a hit for you, Danielle! Thanks for coming back to leave a review, I appreciate it so much.
I used to make a feta & cherry tomato spaghetti squash dish just like this all the time on the stovetop with crumbled feta, but it’s so much creamier doing it this way! I only used 2 tbsp of olive oil and it seemed like plenty. Very tasty and filling!
Woo! I’m glad to hear this recipe worked out for you, Molly. Thanks for making it and coming back to leave a review and star rating. I really appreciate it!
Loved this! It reminded us of pizza 😄
So glad you enjoyed this recipe, Emily! Thanks so much for the review. I appreciate it!