Baked Feta “Spaghetti”


  • 1 spaghetti squash (split in half & remove seeds)
  • 1 block of feta cheese (I have used both half a block and a full block @ 8 ounces)
  • 1 cup cherry tomatoes, halved (brownie points if they come from your garden!)
  • 2 cloves garlic, minced
  • 4 tbsp olive oil
  • 1 handful basil, chopped

You know I’m all over a 5-minute prep dish, so this one is a fave of mine. Preheat  your oven to 400 and line a baking sheet with parchment paper. After halving the squash and scooping out the seeds, set it cut side up (open) on the baking sheet. If using the entire block of feta, break it in half and place each portion into the middle of the squash halves. Add the cut tomatoes, along with garlic and olive oil. Season with a little sea salt and pepper.

Bake until the feta cheese looks melted and golden brown on the edges and the squash is “fork tender” which is generally 50-60 minutes. Remove from the oven and stir the ingredients together with a fork. Last, sprinkle your chopped basil across the top before serving.