Feta Tomato Spaghetti Squash

Allie Carte spin of the classic feta tomato TikTok trend! I can’t get enough of this trend and have just been craving more of it. I wanted to increase the veggie ratio so I used spaghetti squash instead of noodles and added some spinach in. It was so good and my husband even devoured it!


I made this before with a block of feta and regular pasta and it was so good! I have a recipe for that here. Really good and I highly recommend. We made it at my cousin’s house last month and everyone went crazy over it. We had people from three years old to 95 years old eating it, so I guarantee everyone will enjoy this.

What You Will Need

These are the tools you will need:

I used an 8×8 glass casserole dish to cook the sauce and a small baking tray to cook the spaghetti squash

These are the ingredients you will need:

  • Spaghetti squash
  • Cherry tomatoes
  • Fat-free feta crumbles
  • Olive oil
  • Minced garlic
  • Baby spinach
  • Basil
  • Reduced-fat parmesan cheese
  • Salt and pepper

We used a regular sized squash and only needed half of it. You could find a small one or save the other half for another recipe. I have a recipe for BBQ chicken stuffed squash here. It is one of my favorites and would be perfect for the leftover squash.

I liked the coloring of these so that is what I used. Any cherry tomato should work.

For the cherry tomatoes, I used about 30-40 of them. I cut three of the giant ones in half, to allow everything to cook evenly, but otherwise, just use them whole. These are the ones that I used.

Feta crumbles are next. I grabbed the only thing that resembled feta that was left in my grocery store. Luckily they were fat-free and I was happy. These happened to be tomato basil flavored but we tried them and they didn’t taste like anything so I don’t think it makes a difference. I have tried this recipe with feta crumbles and a block of feta and I do not think that makes too big of a difference. They both worked fine.

If you want the dish to be spicy, add crushed red pepper on top before eating.

Here is What You Do

Always start by preheating your oven. Set your oven temperature to 450 then start preparing the dish.

This works great if you have two people but doing it as one person is fine too.

First thing you will need to do is slice the spaghetti squash in half, longwise. De-seed/core the squash and place on a baking dish cut side down. Stab with a fork or knife a few times (on the skin). Do this and then set it aside and wait for the tomatoes to be ready, or have your partner do this while you prep the tomatoes.

Now, tomato sauce: Grab your casserole dish, I used an 8×8 glass dish, and place the cherry tomatoes on the outsides.

Place the feta crumbles in the middle of the dish, in between all of the tomatoes.

Drizzle the tomatoes and cheese with the olive oil and stir the tomatoes a little to get them all coated.

Top with the salt, pepper and garlic.

Place the spaghetti squash and the tomato/cheese dish in the oven for 45 minutes. These will remain in the oven at the same time at the same temperature.

Once they are finished, the squash will look something like this. Just set the squash aside while you take care of the tomatoes.

The tomatoes will look like this.

Place the whole two cups of spinach on top of the dish. I know it looks like a lot but I promise that spinach turns into nothing. By the way, this is lightly packed spinach.

Start mixing up the spinach into the sauce while breaking up and crushing the tomatoes. Keep mixing and squishing the tomatoes until all of the tomatoes are smashed and the spinach is completely wilted. It should look like this.

Then slice up the basil and throw that into the dish. I save a little for a garnish on top, but totally up to you.

Back to the spaghetti squash. Fork up half the squash and place into the casserole dish. Mix it all up to evenly coat the squash in the sauce.

Top with your remaining basil and a sprinkle of parmesan cheese and how good does this look!!!

For a spicy dish, add crushed red pepper.


Feta Tomato Spaghetti Squash

5 from 1 vote
Course Main Dish
Cuisine Vegetarian
Servings 2 people

Ingredients
 

  • 1/2 spaghetti squash
  • 40 cherry tomatoes
  • 6 ounces fat-free feta crumbles
  • 2 teaspoons olive oil
  • 4 cloves minced garlic
  • 2 cups baby spinach
  • 1/2 cup basil
  • 1 teaspoon reduced fat parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  • Preheat oven to 450 degrees
  • Slice and de-seed/core the spaghetti squash. (You will only need half) Then place on a greased baking tray, cut side down.
  • Place the cherry tomatoes on the outsides of a casserole dish. Place the feta crumbles in the middle of the dish, in between all of the tomatoes.
  • Drizzle the tomatoes and cheese with the olive oil and stir the tomatoes a little to get them all coated. Top with the salt, pepper and minced garlic.
  • Place the spaghetti squash and the tomato/cheese dish in the oven for 45 minutes. These will remain in the oven at the same time at the same temperature.
  • Place the whole two cups of spinach on top of the dish. Start mixing up the spinach into the sauce while breaking up and crushing the tomatoes. Keep mixing and squishing the tomatoes until all of the tomatoes are smashed and the spinach is completely wilted.
  • Slice up the basil and mix that into the sauce.
  • Fork up half the squash and place into the casserole dish. Mix it all up to evenly coat the squash in the sauce.
  • Top with your remaining basil and a sprinkle of parmesan cheese. For a spicy dish, add crushed red pepper.

WW Points per Serving

WW Points per Serving:
💚: 3
💙: 3
💜: 3
✔️: 285 calories
Course Main Dish
Cuisine Vegetarian
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!

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