Spaghetti squash is one of those ingredients that seems like a novelty until you find a way to make it feel satisfying. I think about the first time I ever had spaghetti squash, back when I was 22 and living with a friend who was new to a gluten-free diet after a diagnosis. She LOVED it, and would use spaghetti squash for all kinds of combos that have stuck with me as I became more versed in it myself. This version balances comfort and freshness; roasted tomatoes and feta melt into each other to create a sauce that’s creamy without being heavy. It’s the kind of meal I like to make that feels cozy enough for a weeknight but still bright and light for anyone looking for lower calorie options.
And if you’ve ever been intimidated by spaghetti squash, the key is roasting it long enough to get those golden edges. That’s where the flavor is hiding, I fully believe. While the squash roasts, the tomatoes and feta soften into a sauce that’s rich in flavor but takes almost no effort. Once you pull everything together, the strands of squash soak up the creamy sauce beautifully.
The final step—the chiffonaded basil (if that’s how you spell it)—might sound like an unnecessary flourish, but it changes everything. The fresh basil cuts through the richness of the sauce and gives the dish a lift that makes it feel balanced and good clean eats. You can use this base as a flexible template: swap feta for goat cheese, add spinach, or if you are like me, add a side salad to it because, as I joked with my husband, you can NEVER have enough VEGGIES.
It’s an easy dish that proves simple veggie forward ingredients don’t need to shout to be satisfying; they just need to work together. This one does, beautifully.
Creamy Feta Tomato Basil Spaghetti Squash
Equipment
- Chef’s knife
- Cutting board
- Spoon (for removing squash seeds)
- Baking sheet
- Parchment paper
- Small baking dish (for tomato-feta mixture)
- Measuring spoons and cups
- Fork (for shredding spaghetti squash)
- Mixing spoon or spatula
- Medium bowl (for tossing and combining)
Ingredients
- 1 medium spaghetti squash
- 1 pint cherry or grape tomatoes halved
- 4 oz feta cheese block-style preferred
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1/3 cup half-and-half or unsweetened cashew cream
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 1/4 tsp red pepper flakes optional
- Fresh basil leaves chiffonaded, for garnish
Instructions
- Set to 400°F (200°C). Line a baking sheet with parchment.
- Slice spaghetti squash lengthwise and scoop out seeds. Drizzle with olive oil, salt, and pepper. Roast cut side down for 35–40 minutes, until tender.
- On a separate small baking dish, combine tomatoes, feta block, a drizzle of olive oil, minced garlic, and red pepper flakes. Roast for 25 minutes, until tomatoes blister and feta softens.
- Remove from oven and gently mash the roasted tomatoes and feta together with the cream to create a creamy sauce.
- Once the squash is cool enough to handle, use a fork to shred into “spaghetti.” Toss the strands into the tomato feta mixture until coated.
- Plate back in the spaghetti squash skin, or directly in a bowl, and top with chiffonaded basil. Taste for salt and adjust as needed.