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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).
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This is so good! I’ve made it with spaghetti squash & also with gluten free spaghetti. I add whole cloves of garlic from the beginning, then I smash them up with the cooked tomatoes & feta. I also add baby spinach and sliced Kalamata olives at the same time that the lemon zest, crushed garlic & basil is added. It’s so good! This has become our favorite dish!
Yay!! Happy to hear this recipe has been a hit, Shari! I love the additions you used in yours, so great! Thanks so much for the review. I really appreciate it!
My one warning about your suggestion to substitute goat cheese is that goat cheese is significantly higher in moisture content than feta and may cause a difference in the texture of the sauce (a bit more liquidy and creamy). I accidentally substituted goat cheese for feta in a baking recipe and it totally did not work but since this is cooking it’s probably fine 🙂
Man was this delish!!! I was going to make tuscan spaghetti squash, but saw this one and feta is one of my fav’s and the out come was unbelievable! I have a friend that grows lemon basil and it was such a great finishing touch since you also use lemon zest. Thanks for the recipe.
Woo!! So happy to hear this recipe was a success, Terry! Love the finishing touch of lemon basil, that’s a great addition! Thanks so much for the review and star rating. It means so much to me!
I’m here to let you know that this is delicious with butternut squash too! Why? Because I accidentally bought butternut squash. I baked the tomatoes with the garlic and pepper flakes mixed in. Yum!
I’m so glad you enjoyed this recipe, Helen! I love the idea of using butternut squash, that sounds delicious! I’ll have to try that next. Thanks so much for the review. I really appreciate it!
I was skeptical of this at first but I made it and it was DELICIOUS!!!! I did add some zucchini and shrimp for protein but it was perfect and I will definitely be making this again. I posted a picture on Facebook and got many inquiries as to where I found it and even one from my niece in Florida asking if I can make it when she comes to visit!!
Aw! I so love hearing this, Gwen! So pumped this recipe has been such a hit. I love the addition of zucchini and shrimp. Thanks so much for the review. I really appreciate it!