Low Carb Baked Feta Pasta
This baked feta pasta recipe uses creamy feta and roasted tomatoes as a delicious sauce for spaghetti squash noodles.
- 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
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.
Serving: 1/4 of recipe | Calories: 381kcal | Carbohydrates: 19g | Protein: 14g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Cholesterol: 40mg | Sodium: 848mg | Fiber: 5g | Sugar: 7g