Spaghetti Squash Baked Feta Pasta
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Last updated on Nov 07, 2024
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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.
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.
Low Carb Baked Feta Pasta
Ingredients
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Super good!! I loved it
I’m so glad you loved this recipe! Thanks for making it and for coming back to leave a review. I appreciate it!
Made this for dinner last night and it was delicious! I added some fresh garlic sliced up to roast with the tomatoes and added shrimp for extra protein. My whole family loved it! Thank you so much for all your recipes.
So glad this recipe was a hit with your whole family! I love the addition of the fresh garlic and shrimp for added protein. I’ll have to try it! Thanks for sharing your modifications and for coming back to leave a review. I so appreciate it!
Just not good. No one enjoyed this one. Flavor is off, texture is weird. Its a flop for me.
I’m so sorry you didn’t enjoy this recipe. Did you change anything about it? I’m asking because it’s a family favorite so I’m very surprised you didn’t like it.
My husband and I thought this was delicious. I loved that it was low carb and easy to prepare. I served it with a simple green salad, and this will also be made again. I’m so happy to get so many low carb recipes we love from you. Thank You for all your hard work.
YAY! I am so glad you gave this recipe a try and you both loved it, Vicky. Thank you for coming back and sharing your review & star rating, I really appreciate it!
This is so delicious! Thank you for sharing! I added chicken right in the pan and baked it together and it was perfect!
WOO! Sounds amazing, Dawn. I am so excited to hear that you are loving this recipe and it turned out great for you. Thanks for sharing your review + star rating, means so much to me!
I enjoyed this so much I cooked up some ground turkey on the side and added it for added protein 😋
YUM! That is such a great addition, Magda, I am so happy that you are enjoying this recipe. Thank you so much for sharing your review + star rating, I really appreciate it!
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!
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!
So yummy!!!! I was at a WW meeting yestrday and someone told me about this. I added different color peppers, zuchini and red onion with a bit of greek seasoning. OMG, I cannot wait to make it for friends.
Woo! So glad this recipe was a hit, Mary-Ellen! Thanks for making it and coming back to leave a review. It means the world to me!
Wow, this was good! I was curious about the pasta version of this ubiquitous recipe but when I saw Brittany’s version with spaghetti squash I was finally ready to try it. Sooo yummy..
So glad you loved this recipe, Kathy. Thanks for making it and for coming back to leave a review. I so appreciate it!
This one really missed the mark for me despite LOVING Feta and also Spaghetti Squash.
The tomatoes ended up being tomato “skins” that we were constantly picking out as we ate. The raw garlic added at the end was too strong. Not the flavor but the raw nature of it was too tangy. The lemon zest felt out of place and too many bites were overpowered by lemony flavor. The red pepper flakes (also added at the end) were too course as they did not actually get cooked in to the dish. Biting down on them was miserable.
I would not make this again and I would not recommend it.
I’m so sorry you didn’t enjoy this recipe, Holly! It’s a family favorite over here so it must just be personal preference. Thanks for the feedback!
Tasted ahmazing!!!! I used a cayenne pepper infused olive oil….will make again!!
So glad you enjoyed this recipe, Holly. Thanks for the review. I so appreciate it!
So easy and yummy. The kitchen smelled so good while it cooked. I used feta crumbles (could not get a block of feta) and it melted just fine! I want to make this for guests!
Yay! So glad this recipe was a hit! Thanks for coming back to leave a review. I so appreciate it!
Made this for my daughter and I two weeks ago and it was awesome. The only difference is that I roasted the lemon zest, and really enjoyed that flavour. It is a huge hit and I’m making it again tonight! I’m also considering doing it with roasted clams at some point.
Woo!! So glad you loved this recipe, Tanya! Thanks for the review. I so appreciate it!
Delicious!
I love this take on the baked feta recipe. The spaghetti squash lightens it up and works so well. I ended up adding in extra lemon zest (I just love it!) and it added such a bright element to this dish. This is the first time I tried cooking spaghetti squash in the ring method, and it did not turn out any differently than using the traditional method for me, but I think I overcooked it, so when I was stirring it into the sauce it broke up like typical spaghetti squash strands. Next time I am going to reduce cooking time and hopefully the longer strands will hold up. That did not affect the taste of this recipe though, and it was absolutely killer! All the satisfaction of a yummy pasta dish. I will definitely make it again, I think next time I may try zoodles to compare. Thank you!
Woo!! So glad you loved this recipe. Thanks for the review!
All stores near me are out of feta-block and crumbled-so we used goat cheese and we loved it!
Oh yay!! So glad you loved it with goat cheese. Thanks for making it and for coming back to leave a review. I so appreciate it!
I made this tonight and my partner asked if we could make it every week! Great recipe!
Ahh yay! So glad it was a hit. Thanks so much for making it and for coming back to leave a review, Jen. I so appreciate it!
I made the feta pasta w whole wheat rotini and it was awesome! The fresh lemon rind and basil were a wonderful thing in the winter. I will have to try w squash too.
Woo!! So glad you loved it, Jenn. Thanks for the review. I so appreciate it!
Sooooo good! The balance of fresh tomatoes and lemon, salty feta,and a little kick from red pepper is perfect. Also loved doing using spaghetti squash to keep it light. Will be eating again!
Woo!! So glad you loved this recipe, Allison. Thanks for the review. I so appreciate it!
Slam dunk recipe! Third time I’ve made it. Read through all of the reviewers suggestions and added 20 shrimp dusted in Old Bay seasoning, plus two handfuls of spinach to the last 10 minutes. I just made sure the spinach and shrimp were mixed into the oil to absorb the favor so the spinach wouldn’t get crunchy. I also doubled the garlic and roasted it in the dish. Roasting the spaghetti squash beforehand in rings saves a lot of hassle for an easy peel and fast prep! I’ve sent this recipe to numerous people as well. The lemon zest and chili flakes along with the fresh basil really brighten the entire dish.
Woo!! So glad you loved this recipe, Misty. Thanks for making it and for coming back to leave a review. I appreciate it!
It was amazing!! We roasted the garlic and it was so so yummy! Will definitely make again!
Woo!! So glad you loved this recipe, Ali. Thanks for making it and for coming back to leave a review. I so appreciate it!
I made this today. LOVED the flavors and taste of this dish. Such a simple recipe made these amazing flavors.This was my first time cutting the spaghetti squash in rings to roast and I loved the longer stands and it was easier to remove. I’m eating it now and had to write a review. I’m bringing this in for lunch tomorrow! Thank you!!
So glad you loved it, Mimi!! Thanks for making it and for coming back to leave a review. I so appreciate it!
This was sooo good! We wanted a bit lighter meal, so I only used half of the feta and oil…still delicious! Also added shrimp. I’ll definitely be making this again!
So glad you loved this recipe, Laura. Thanks for making it and for coming back to leave a review. I so appreciate it!
Super simple, super good! I will definitely double the spaghetti squash or at least prep in advance next time to cut down on total oven time. Otherwise this is done in a flash without much effort. It’s THAT easy and certainly handy for a busy weeknight dinner. Served this with the garlicky kale salad, which was also delish!
So glad you loved this recipe, Brandi. Thanks for making it and for coming back to leave a review. I so appreciate it!
This turned out so flavorful- I love subbing in the spaghetti squash too! I can’t wait to make this again, my boyfriend loved it too!
Woo!! So glad this recipe was a hit. Thanks for the review, Jennifer. I so appreciate it!
Wow, so delicious. Creamy and so flavorful. My husband declared it his favorite EBF recipe so far. This will be a repeat again and again meal.
Woo!! That makes me so happy to hear. I’m glad this recipe was a hit. Thanks for the review, Louise. I appreciate it. 🙂
Just made this, so amazing!!!!! Super easy ~ super good! Definitely keeping this in my fave file! I like how some have added to it, gonna try the kale for sure.
Woo!! So glad you loved this recipe, Susie. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂
So incredibly delicious!!! I wouldn’t change a single thing 🥰
Woo!! That makes me so happy to hear, Karen. I’m glad you loved it. 🙂 Thanks for coming back to leave a review.
Just made this and added shrimp..it was delicious!!
Woo!! So glad you loved it, Kim. I bet it was delish with added shrimp. Thanks for coming back to leave a review. I really appreciate it. 🙂
This is superbly delicious. I usually like to make a recipe w/out any modifications the first time, but I was having a kale craving so I roasted that along with tomatoes and feta….yum yum yummy.
So glad you loved this recipe, Carol!! I bet it was delicious with the added kale. Thanks for making it and for coming back to leave a review. I so appreciate it!
We enjoyed this for a family dinner, but it’s an interesting preparation method, and simple, so lends itself well to a fun dinner with guests too.
So glad this recipe was a hit!! Thanks for making it and for coming back to leave a review. I really appreciate it. 🙂
Love this recipe. I altered it a bit and added some sautéed spinach. The flavors were amazing. Will definitely make this again.
Woo!! So glad you loved it, Tracy. Thanks for making it and for coming back to leave a review. I really appreciate it!
Omgosh!!! This was beyond amazing!!! I seriously have put this in my top 5 favorite things ever!
Woo!! That makes me SO happy to hear, Jess. I’m pumped to hear you loved it. Thanks for the review. I really appreciate it!
I rarely leave feedback for recipes that I find online and make at home, but this delicious dish warrants a 5 star rating! A perfect combination of ingredients and so very tasty! I think adding the lemon peel, garlic, basil and peppers after the cooking is complete really made the flavors pop. I added raw Argentine red shrimp dusted with Old Bay to the tomato/feta pan for the last 10 minutes of baking. Definitely a restaurant quality meal!
Woo!! That makes me so happy to hear, Susanne. I’m pumped you loved this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it!!
Made this tonight, and although it didn’t look as good as yours, it was so yummy! I ate so much! Thanks for the recipe!
Woo!! So glad it was a hit. Thanks for making this recipe and for coming back to leave a review, Katie. I so appreciate it!
This was delicious and so easy! We will be trying with pasta sometime also. It was fantastic with the spaghetti squash! Thank you for the recipe!
Woo!! So glad you loved it, Dana. Thanks for the review. I so appreciate it!
This recipe is amazing and smells so delicious cooking!! I enjoyed the YouTube video on how to prep the spaghetti squash as it was so helpful. Highly recommend!!
I’m so glad it was helpful and I’m glad you loved this recipe, Athena. Thanks for making it and for coming back to leave a review. I so appreciate it!
Soooo good!! Loved how the spaghetti squash turned out cooking it using the rounds method. The combination of flavors in this dish is amazing! I will be making this again!! Thanks Brittany!
Woo!! So glad you loved this recipe, Tendra. Thanks for trying it and for coming back to leave a review. I so appreciate it!