Baked Spinach & Feta Spaghetti Squash
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This Baked Spinach & Feta Spaghetti Squash is an elegant, veggie-loaded twist on pasta night. A block of feta and vibrant baby spinach roast right inside a halved spaghetti squash, infused with garlic and herbs, then finished with a tangy balsamic glaze for a perfect balance of creaminess and brightness. Vegetarian, gluten-free, and big on flavor.
Ingredients (serves 4):
Image source: EatingWell
Ingredients (serves 4):
- 1 medium spaghetti squash (about 3 pounds), halved lengthwise and seeded
- 4 cups chopped baby spinach, divided
- 1 block (4 oz) feta cheese in brine, drained
- 2 tablespoons minced garlic, divided
- 3 tablespoons chopped fresh basil, divided
- 1 teaspoon chopped fresh oregano, divided
- 4 tablespoons extra‑virgin olive oil, divided
- ¼ teaspoon crushed red pepper
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- 1 tablespoon balsamic glaze, for finishing
- Preheat oven to 400 °F. Arrange the squash cut-side up on a lined baking sheet. Drizzle each half with 1 tablespoon olive oil and season with crushed red pepper, black pepper, and salt. Sprinkle in half the garlic, spinach, basil, and oregano, then top each with a block of feta.
- Drizzle with remaining olive oil. Roast until squash strands are tender and feta is golden—about 45 minutes.
- Use a fork to scrape squash into the filling and gently mix everything together.
- Return the mixture to the squash shell, drizzle with balsamic glaze, and garnish with extra basil if desired.
