Creamy Feta Tomato Basil Spaghetti Squash
A creamy, savory spaghetti squash dish baked with roasted tomatoes and feta, then tossed in a light sauce of garlic, olive oil, and a splash of cream. Finished with fresh chiffonaded basil for brightness, this recipe turns simple ingredients into something that feels comforting yet fresh.
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.
Notes
To make vegan, substitute feta with a plant-based feta alternative and use cashew cream instead of half-and-half.
Leftovers reheat well in a skillet with a splash of water to revive the sauce.
For added protein, toss in white beans or roasted chickpeas.