Spaghetti Squash Baked Feta Pasta
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Published Feb 04, 2021, Updated Nov 21, 2023
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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
- Vegan Mac and Cheese
- Creamy Walnut Pasta Sauce with Spaghetti Squash Noodles
- Roasted Butternut Squash Pasta with Tahini Sauce
- Lightened-Up Penne alla Vodka
- Creamy Pumpkin Pasta
- Turkey Bolognese
- Ground Turkey Pasta
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.
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!