Baked Feta Pasta with Spaghetti Squash

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese provides a tangy flavor similar to feta.

spaghetti squash

🥗Healthier: zucchini noodles

💰Cheaper: pasta

Zucchini noodles are a low-carb alternative.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is a dairy-free alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective cooking oil.

Preheat the oven to 400°F (200°C).

Chop fresh basil into ribbons, about 2 tablespoons.

Place a 7-ounce brick of feta cheese in the center of a baking dish.

Dump in 2 containers of cherry or grape tomatoes around the feta.

Sprinkle chopped basil on top of the tomatoes and feta.

Drizzle about 1/4 cup avocado oil over the mixture.

Season with salt and freshly ground black pepper.

Bake in the 400°F oven for about 30 minutes until the tomatoes burst.

While the feta and tomatoes are baking, prepare the spaghetti squash.

Poke holes in the spaghetti squash with a sharp knife and microwave for 5 minutes to soften.

Cut the spaghetti squash in half, scoop out the seeds, and place it cut-side down on a baking sheet.

Roast the spaghetti squash in the oven at 400°F for 40 to 50 minutes until fork tender.

Once cooked, scrape the flesh out with a fork, leaving it in the shell for presentation.

Smash the baked feta and tomato mixture together with a fork after removing it from the oven.

Spoon the feta sauce over the spaghetti squash.

Garnish with leftover basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens