If you’re tired of the same old sides and want something that’s cozy, colorful, and packed with flavor, this roasted tomato feta spaghetti squash is one to bookmark. Think sweet roasted tomatoes, creamy feta, and tender squash strands all bundled into a little golden ring. It’s simple, comforting, and a little bit fancy without trying too hard.
Why This Dish Always Wins at My Dinner Table
There’s something about the combination of warm tomatoes and salty feta that just works. I remember the first time I tried that viral baked tomato-feta pasta and thought, “Okay, I get the hype.” So naturally, when I had half a spaghetti squash sitting in the fridge and a handful of grape tomatoes about to go soft, I threw them together — and wow.
Unlike the baked pasta version, this one feels a little lighter, a little sweeter from the roasted squash, and just as satisfying. Plus, the individual squash rings make it feel more special, like each person gets their own little cheesy nest.
What You’ll Need
Here’s a quick look at the ingredients I usually grab:
-
1 medium spaghetti squash
-
1 pint grape or cherry tomatoes
-
Olive oil
-
Salt and black pepper
-
1 teaspoon dried Italian herbs (or just oregano and thyme if that’s what you’ve got)
-
1/2 cup crumbled feta cheese
-
Fresh basil (totally optional, but it adds a fresh pop)
How I Make It at Home
Slice + Prep the Squash
I slice the squash into 1-inch thick rings. It’s a bit more effort than halving it lengthwise, but it looks nicer and cooks more evenly. Scoop out the seeds from each ring — a spoon works fine for this.
Roast the Squash
Brush or spray both sides of the rings with olive oil, then season with salt and pepper. I lay them flat on a baking sheet and roast at 400°F for about 20–25 minutes, flipping halfway through so they get nice and golden.
Toss the Tomatoes
While the squash is roasting, I mix the tomatoes with a splash of olive oil, the herbs, and some salt. If I have a clove of garlic lying around, I’ll smash it and toss that in too for extra flavor.
Build the “Nests”
Once the squash is tender, I use a fork to gently pull the strands into the center of each ring, forming a little nest while keeping the outer skin intact. It holds everything together — and looks cute too.
Add the Cheese + Tomatoes
Sprinkle each squash ring with a generous amount of feta, then spoon the seasoned tomatoes right on top. I usually go in with a little extra feta because… why not?
Bake Again
Pop the tray back in the oven for another 10–15 minutes. The tomatoes get soft and jammy, and the feta melts just enough to get creamy. Your kitchen will smell amazing by this point.
My Tips from Making This Over and Over
-
Use a serrated knife when slicing the squash. It gives you more control and won’t slip as much.
-
Don’t over-scrape the squash — leave the strands connected to the skin a bit so your nest doesn’t fall apart.
-
If your tomatoes are a little bland, add a pinch of sugar while roasting. It brings out the sweetness and balances the saltiness of the feta.
-
Want a protein boost? Add a few cooked chickpeas or shredded rotisserie chicken before the second bake.
How I Usually Serve It
This pairs perfectly with grilled chicken, pan-seared fish, or even a simple fried egg on top. But I’ve also served it next to a big salad tossed with lemon vinaigrette, and that’s a whole meal right there.
It’s also great for meal prep. I reheat it in the toaster oven and the flavors just deepen.
Storage Notes
If I’ve got leftovers, I store them in an airtight container in the fridge — they last about 3 days. Reheat in the oven at 375°F until warmed through. Microwaving works too, but the oven keeps the texture better.
Common Questions I Get From Readers
Can I make this ahead of time?
Yes! You can roast the squash rings and prep the tomato-feta topping separately. Assemble and do the final bake just before serving.
Can I use crumbled goat cheese instead of feta?
Absolutely. It’ll be creamier and slightly tangier, but still works really well.
What herbs go best with this?
Dried oregano, thyme, or Italian seasoning are all great. If you’re using fresh herbs, basil or parsley adds freshness at the end.
Can I use the air fryer instead?
You can roast the squash and tomatoes in batches in the air fryer, but I still prefer the oven for this recipe since it’s all in one pan and you get more even roasting.
Feta and Tomato Spaghetti Squash
Soft, golden strands of roasted spaghetti squash meet sweet blistered tomatoes, creamy feta, and fresh basil in this cozy side dish.
Ingredients
- 2 medium spaghetti squash
- 2 cups cherry or grape tomatoes
- ½ cup crumbled feta cheese (plus extra for garnish)
- 2 garlic cloves, finely minced
- ½ teaspoon dried oregano
- Olive oil, for brushing and drizzling
- Kosher salt and freshly ground black pepper
- Fresh basil leaves, for serving
Instructions
- Start by preheating your oven to 425°F.
- Cut the spaghetti squash into 1-inch thick rings and scoop out the seeds using a spoon (a serrated spoon works especially well). Arrange the rings on a large baking sheet and brush both sides with olive oil. Don’t forget to season them all over with salt and pepper.
- Pop the squash into the oven and roast for 25 to 30 minutes, or until the strands inside start to pull away easily with a fork.
- While that’s roasting, toss your cherry tomatoes with a generous drizzle of olive oil, the minced garlic, oregano, and a good pinch of salt and pepper. Make sure everything is well coated.
- Once the squash is tender, take the baking sheet out and gently rake a fork through the inside of each ring to loosen the strands. Keep them nestled in their skins to hold shape.
- Sprinkle feta generously over each squash ring, then spoon the tomato mixture on top.
- Slide the pan back into the oven for another 15 to 20 minutes, until the tomatoes have softened and everything looks golden and bubbling.
- Finish with a scattering of fresh basil and a little more feta if you’d like. Serve warm and enjoy every bite!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 172Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 11mgSodium 222mgCarbohydrates 29gFiber 6gSugar 15gProtein 4g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This roasted tomato feta spaghetti squash is one of those side dishes that always feels just a little extra — in the best way. It’s comforting but light, easy but still impressive. Whether you’re cooking for guests or just trying to clean out the fridge midweek, it’s a solid go-to that never lets me down.
Try other Spaghetti Squash recipes:
