Best 5 Spaghetti Squash With Feta Recipes

Welcome to the delightful world of culinary inspiration, where flavors dance on your palate and the aroma of cooked perfection fills the air. In this article, we embark on a delectable journey to create the ultimate spaghetti squash with feta dish. Get ready to tantalize your taste buds with a symphony of textures and flavors that will leave you craving more. We'll guide you through selecting the perfect squash, preparing it with ease, and crafting a delectable sauce that brings together the vibrant flavors of feta cheese, herbs, and spices. So grab your apron and prepare to indulge in the culinary symphony that awaits!

Here are our top 5 tried and tested recipes!

SPAGHETTI SQUASH WITH FETA

Spaghetti Squash with Feta image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Number Of Ingredients 0

Ingredients

Steps:

Put 2 halved, seeded spaghetti squash in a microwave-safe bowl; add 1/4 cup water, cover and microwave 16 minutes. Let cool slightly, then scrape into strands with a fork. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 2 tablespoons tomato paste, 1/2 teaspoon dried oregano and a pinch each of cinnamon and sugar; cook, stirring, 2 minutes. Add 1/2 cup water and bring to a simmer; season with salt. Add the squash and toss. Top with feta.

GREEK SPAGHETTI SQUASH

Greek Spaghetti Squash image

Greek olives and feta cheese lend an ethnic flare to this colorful entree created by our Test Kitchen.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

1 medium spaghetti squash (2 pounds)
1 boneless skinless chicken breast half (6 ounces), cut into 1/2-inch cubes
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 cup fresh baby spinach
1/2 cup marinated artichoke hearts, drained
1/3 cup chopped pitted Greek olives
2 tablespoons crumbled feta cheese

Steps:

Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender., Meanwhile, in a skillet, saute the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink. Stir in the spinach, artichokes and olives; cook until spinach is wilted. , When squash is cool enough to handle, use a fork to separate strands. Serve chicken mixture over 2 cups of squash; sprinkle with feta cheese. (Save remaining squash for another use.)

Nutrition Facts : Calories 369 calories, Fat 24g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 824mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.

SPAGHETTI SQUASH I

Spaghetti Squash I image

The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors.

Provided by Bob Cody

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 ½ cups chopped tomatoes
¾ cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 12.8 g, Cholesterol 16.7 mg, Fat 9.8 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 268.8 mg, Sugar 2.7 g

SPAGHETTI SQUASH AND FETA CHEESE CASSEROLE

Spaghetti Squash and Feta Cheese Casserole image

I needed a way to jazz up some spaghetti squash when I was running out of marinara sauce and just started pulling stuff out of the fridge. It came out great. The amounts are approximate and you can adjust to suit your own style/taste. Garlic and olives would probably be great in this too, even capers. What the heck, throw it all in.

Provided by Tracy Gromer

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 2h10m

Yield 12

Number Of Ingredients 8

Ingredients

1 spaghetti squash, halved and seeded
salt and ground black pepper to taste
3 Roma tomatoes, diced
1 small onion, diced
1 cup crumbled feta cheese
2 cups spinach, or more to taste
1 ½ cups spaghetti sauce
1 cup shaved Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place squash face down in a baking pan; pour in water to 1/2 inch.
Bake in the preheated oven until interior can be easily pierced with a fork, about 1 hour. Cool until easily handled, about 15 minutes.
Scrape squash flesh into spaghetti strands with a spoon; place into a bowl. Season with salt and pepper.
Spread squash, tomatoes, onion, feta cheese, spinach, and spaghetti sauce in 3 even layers in a casserole dish. Top with Parmesan cheese.
Bake in the preheated oven until Parmesan cheese is melted and bubbly, 30 minutes to 1 hour.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 10 g, Cholesterol 17.6 mg, Fat 5.8 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 3.3 g, Sodium 396.8 mg, Sugar 3.7 g

SPAGHETTI SQUASH WITH FETA

Spaghetti Squash With Feta image

Make and share this Spaghetti Squash With Feta recipe from Food.com.

Provided by Cheri Lee

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 spaghetti squash, halved lengthwise
1/2 cup fennel bulb, chopped
1/2 cup chopped leek
1 medium tomatoes, coarsely chopped
1 teaspoon mediterranean seasoning
2 ounces feta cheese, crumbled

Steps:

In partially covered microwave safe dish, place squash cut side down and cook 8 minute in microwave.
Cool slightly.
Using fork, remove strands.
In skillet coated with olive oil-flavored cooking spray, cook fennel and leek for 3 minutes, stirring occasionally.
Add chopped tomato and seasoning; cook 1 minute more.
Remove from heat; add feta cheese.
Spoon over squash.

Nutrition Facts : Calories 78.8, Fat 3.8, SaturatedFat 2.4, Cholesterol 13.4, Sodium 190, Carbohydrate 9.4, Fiber 0.9, Sugar 1.9, Protein 3.2

Tips:

For best results, choose a spaghetti squash that is firm and heavy for its size.
To easily cut the spaghetti squash in half, use a sharp knife to score the skin lengthwise, then microwave the squash for 2-3 minutes to soften it.
If you don't have a fork to scrape the spaghetti squash strands, you can use a spoon or even your fingers.
Feel free to add other vegetables to the recipe, such as chopped bell peppers, zucchini, or mushrooms.
For a vegetarian version of the recipe, omit the feta cheese or use a vegan alternative.
To save time, you can cook the spaghetti squash and make the sauce ahead of time and then reheat them when you're ready to serve.

Conclusion:

Spaghetti squash is a delicious and healthy alternative to traditional pasta. It's low in calories and carbohydrates, and it's a good source of fiber, vitamins, and minerals. This recipe for spaghetti squash with feta is a simple and flavorful dish that can be enjoyed by people of all ages. With its roasted garlic and sun-dried tomatoes, this recipe is sure to be a hit at your next dinner party.