This is the tastiest way to cook spaghetti squash! Low-carb feta and tomato stuffed spaghetti squash is filled with undeniable flavors.
Stuffed Spaghetti Squash
Spaghetti squash is a low-carb alternative to pasta that’s high in fiber and tastes almost sweet. I’m calling this a low-carb recipe instead of a keto one because one cup of spaghetti squash has 8.2 grams net carbs.
This might be a bit on the higher side for most keto dieters. That’s why I added so many other low-carb ingredients to it.
I made four servings out of one spaghetti squash, bringing the carb count down to only 7 grams net carbs in each serving.
Easy Spaghetti Squash Recipe
The most difficult thing about this recipe is waiting for the spaghetti squash to bake in the oven. There are two rounds of baking.
First you have to let the spaghetti squash bake for 20 minutes. Then, you stuff it with the tomatoes, feta cheese, and pesto sauce and then let it bake for another 20 minutes.
If you want to speed up the process, I suggest roasting the spaghetti squash ahead of time and storing it in an airtight container in the refrigerator. Then, all you have to do is add the fillings and bake it for the last 20 minutes.
Feta Tomato Spaghetti Squash
This recipe came about after I combined two of my favorite recipes. I fell in love with my Creamy Low-Carb Garlic Spinach Feta Spaghetti Squash Boats.
I love how the spaghetti squash tastes with the feta cheese on top. And then I made the viral Keto Feta Baked Pasta with Tomatoes and thought, why not fill spaghetti squash with the feta and tomatoes?
The result is culinary perfection! It turns out, spaghetti squash is the perfect base for feta cheese and roasted tomatoes.
Adding the pesto sauce is the easiest way to give a sweet bit of flavor without using sweetener. The basil brings out the flavor in the tomatoes perfectly.
What To Eat With Spaghetti Squash
Since the spaghetti squash recipe is higher in carbs, I suggest serving it with a soup or salad or something that’s lower in carbs.
Start out with a Keto Coleslaw. The tangy flavors will taste amazing the feta and tomato.
A serving of cauliflower rice is perfect with the stuffed spaghetti squash, too. If you have room in your macros, some keto garlic knots will taste amazing with it.
And you really can’t go wrong with a serving of Keto Almondine Asparagus. It looks and tastes so fancy that it rounds out your meal perfectly.
How To Store Spaghetti Squash
The best way to store stuffed spaghetti squash is to remove the “noodles” and the filling from the squash and put everything in an airtight container and keep it in the refrigerator for up to three days.
Then, just mix everything together and reheat it in a skillet or in the microwave. It will taste just as delicious three days later.
Low-Carb Feta Tomato Stuffed Spaghetti Squash Recipe
Below are the ingredients (and step by step pictures) that you’ll need to make this low-carb feta tomato stuffed spaghetti squash recipe. Exact measurements and instructions are in the printable recipe card, just a little further below.
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4
Net Carbs: 7 net carbs per serving
Ingredients
- Spaghetti Squash
- Cherry Tomatoes
- Feta Cheese Crumbles
- Olive Oil
- Pesto Sauce
Directions
Preheat the oven to 400 degrees. Cut a spaghetti squash in half lengthwise, and scoop all of the seeds out of the middle of each half.
Drizzle the spaghetti squash with olive oil, and season with salt and pepper to taste. Bake for 20 minutes.
Remove the spaghetti squash from the oven, and brush with the pesto.
Fill the squash with the tomatoes and feta. Bake for another 20 minutes.
Remove the feta and tomatoes from the center of the squash, and place into a mixing bowl. Stir to combine.
Use a fork to shred the spaghetti squash flesh. Top the spaghetti squash with the tomato and feta mixture before serving.
Pin for later!
Follow me on Pinterest!
Low-Carb Feta Tomato Stuffed Spaghetti Squash
Equipment
- Sharp Knife
- Baking Sheet
Ingredients
- 1 Spaghetti Squash
- 1 cup Cherry Tomatoes halved
- 1/2 cup Feta Cheese crumbled
- 2 tbsp Olive Oil
- 2 tbsp Pesto Sauce
Instructions
- Preheat the oven to 400 degrees.
- Cut a spaghetti squash in half lengthwise, and scoop all of the seeds out of the middle of each half.
- Drizzle the spaghetti squash with olive oil, and season with salt and pepper to taste.
- Bake for 20 minutes.
- Remove the spaghetti squash from the oven, and brush with the pesto.
- Fill the squash with the tomatoes and feta.
- Bake for another 20 minutes.
- Remove the feta and tomatoes from the center of the squash, and place into a mixing bowl. Stir to combine.
- Use a fork to shred the spaghetti squash flesh.
- Top the spaghetti squash with the tomato and feta mixture before serving.
Notes
Feta Recipes
If you enjoyed this feta tomato stuffed spaghetti squash recipe, here are a bunch of other recipes that you can make with feta cheese! All of them are so different and so tasty.
