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.
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!