I used to think spaghetti squash was just okay. It never really excited me the way regular pasta did. But then I discovered what happens when you add feta cheese to the mix, and everything changed. There’s something about the way creamy, tangy feta melts into those squash strands that makes this dish feel special. It’s not trying to be pasta – it’s doing its own thing, and doing it well. I love that I can have this ready in about an hour with minimal prep work. My kids were skeptical at first, but now they ask for “the squash with the white cheese” at least once a week. Even my husband, who usually needs his carbs to feel full, admits this hits the spot. Sometimes the simplest combinations turn out to be the best ones.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the spaghetti squash in half lengthwise and carefully scoop out and discard the seeds.
Place the squash halves cut side up on the prepared baking sheet.
Break the feta cheese block in half and place a piece in the center of each squash half.
Add the halved cherry tomatoes around the feta, then sprinkle the minced garlic over everything.
Drizzle the olive oil evenly on top, and season generously with salt and black pepper.
I like to give the tomatoes a little press to release their juices for extra flavor.
Transfer the baking sheet to the oven and bake until the feta is melty and slightly golden brown at the edges, and the spaghetti squash is tender enough to be pierced easily with a fork, about 45–50 minutes.
Remove the squash from the oven.
Use a fork to rake the inside of each squash half, pulling the flesh into spaghetti-like strands while mixing it with the roasted feta, tomatoes, and garlic.
Stir to combine all the flavors.
Finally, scatter the freshly chopped basil over the top.
For a burst of freshness, I love to add even more basil just before serving.
Enjoy immediately!