Feta and Tomato Spaghetti Squash. The Viral Tik Tok Feta and Tomato Pasta has gotten a low carb spin that everyone is going to love! Creamy feta cheese, oven roasted tomatoes and spices mixed with spaghetti squash for the best low carb feta and tomato dish! It’s so good no one will even realize it is good for them to eat!
Feta and Tomato Spaghetti Squash
If you are on Tik Tok then you have seen the viral Tik Tok Feta and Tomato pasta. If you have been following me for any amount of time you know that we love spaghetti squash. On my main food blog, I have shared lots of recipes for spaghetti squash and many other recipes with feta cheese.
When I first saw the tomato feta pasta I knew I had to come up with a low carb version. This Feta and Tomato Spaghetti Squash is amazing and I promise you no one is going to miss having the pasta because this low carb Feta and Tomato Spaghetti Squash recipe is so flavorful and amazing!
How to Serve Spaghetti Squash Baked Feta and Tomato Pasta
This dish is a meal on its own. If you want to change things up you can add some protein to the dish like chicken or shrimp.
If you are wanting to have a side with it I suggest going with a salad including Low Carb Caesar Salad, Copy Cat Olive Garden salad, Strawberry Spinach Salad, and Avocado BLT Salad.
Is Spaghetti Squash Low Carb?
Everyone asks is spaghetti squash low carb? And YES! This amazing dish is low carb, but it soo doesn’t taste it! One ounce of Spaghetti Squash has just 1.5 carbs which is a whole lot less then potatoes! 🙂
When giving up carbs, things like noodles can be one of the hardest parts. There are many great dishes that call for noodles and you might be wondering how you would make them without being able to use the noodles. That is where low carb spaghetti squash comes in. It is a relatively inexpensive vegetable and one squash makes a lot. Spaghetti squash absorbs the flavors you mix with it and to be honest there are many times I like the recipe made with spaghetti squash more then the traditional pasta version.
Tips for Cooking Spaghetti Squash
If you have never cooked spaghetti squash before you might be a bit nervous, but don’t be! Cooking spaghetti Squash is so easy! Make sure you check out How to Cook Spaghetti Squash for all of the different ways that you can cook spaghetti squash. For this recipe we use baked spaghetti squash.
How to Cut uncooked Spaghetti Squash
If you cant get your knife into the shell to cut it heating it in the microwave will make it easier. Using your knife make little dashes all the way around the squash where you are planning to cut it open. Then place it in the microwave for 5 minutes to soften the outside. Once it comes out you just cut along that line of dashes much easier. You are going to want to cut the spaghetti squash length wise so that you end up with two long pieces.
Can I Use Crumbled Feta?
When you are making this Feta and Tomato Spaghetti Squash it is important to use a brick of feta cheese. The crumbled feta will not work well with this recipe.
Feta and Tomato Spaghetti Squash Ingredients
- 1 large spaghetti squash. You will want a large squash, about 4 pounds. A 4 pound squash will give about 5 cups of cooked spaghetti squash.
- 8 ounce brick of feta cheese
- 2 pints cherry or grape tomatoes. Either one will work with this recipe.
- 4 cloves garlic cloves
- 1 tablespoon oil
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup basil, sliced
How to Make Feta and Tomato Spaghetti Squash
Preheat oven to 400°F.
Cut the spaghetti squash in half and scoop out the seeds.
Line a sheet pan with aluminum foil or parchment paper and place the squash cut side down on the pan.
Place in the oven and cook the squash for 30 to 40 minutes until the squash gives when you squeeze on the outside.
In a 9 x 13 Pan. Place the brick of feta cheese in the middle, surround the cheese with the tomatoes and garlic. Drizzle the oil, Italian seasoning, salt, and pepper over everything and stir to coat
Place the the tomato pan in the oven with a spaghetti squash and cook for 30 minutes until the tomatos start to blister open.
Peel the outer skins of the garlic and use a fork to mash everything together.
Remove the spaghetti squash after 40 minutes in the oven and let cool for 5 minutes.
Using a fork scrape the flesh of the spaghetti squash to create strands that look like noodles.
Scoop the flash into the pan with the tomatoes and stir until everything is well combined.
Stir in basil and enjoy.
Low Carb Spaghetti Squash Recipes
- Spaghetti Squash Au Gratin
- Chicken and Broccoli Alfredo Spaghetti Squash
- Buffalo Chicken Spaghetti Squash
- Chicken Pesto Spaghetti Squash
- Spaghetti Squash Lasagna
- Chicken Enchilada Spaghetti Squash
- Shrimp Scampi Spaghetti Squash
- Chicken Alfredo Spaghetti Squash
Feta and Tomato Spaghetti Squash
Ingredients
- 1 large spaghetti squash 4 pound squash
- 8 ounce brick of feta cheese
- 2 pints cherry or grape tomatoes
- 4 cloves garlic cloves
- 1 tablespoon oil
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup fresh basil sliced
Instructions
- Preheat oven to 400°F.
- Cut the spaghetti squash in half and scoop out the seeds.
- Line a sheet pan with aluminum foil or parchment paper and place the squash cut side down on the pan. Place in the oven and cook the squash for 30 to 40 minutes until the squash gives when you squeeze on the outside.
- In a 9 x 13 Pan. Place the brick of feta cheese in the middle, surround the cheese with the tomatoes and garlic. Drizzle the oil, Italian seasoning, salt, and pepper over everything and stir to coat.
- Place the the tomato pan in the oven with a spaghetti squash and cook for 30 minutes until the tomato start to blister open.
- Peel the outer skins of the garlic and use a fork to mash everything together.
- Using a fork scrape the flesh of the spaghetti squash to create strands that look like noodles. Scoop the flash into the pan with the tomatoes and stir until everything is well combined.
- Stir in basil and enjoy.
The Reluctant Homemaker says
Thus was soooooo tasty!
Nancy says
Made this today. So yummy. I added grilled salmon and threw in some asparagus with the tomatoes. Next time I’ll add sone chicken. Really good
Leanne says
I made this tonight. It was delicious! Will definitely be making this again!
Cathy says
This was delicious. I recommend using the whole 8 oz of feta. It was even better the next day.
Jazzy says
Very much appreciated that you included the weight of the squash, number of servings, and cooked it separately. I saw so many recipes for boats. I am willing to wash a dish (especially such an easy one).
I have given you five stars, even though my sauce will be a little different as I have a previous one I have tweaked to my liking.
At 64, I am a pretty experienced cook. It is a pleasure to see such clear instructions because all use started somewhere