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Side Dishes • American

Feta Stuffed Baked Spaghetti Squash Recipe

Simple to make, feta stuffed spaghetti squash pairs with any protein for a no-fuss side that's full of flavor.

4.8 from 151 votes
55 mins
Total Time
4
servings
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Feta Stuffed Baked Spaghetti Squash

How to Make the Best Feta Stuffed Baked Spaghetti Squash

Feta stuffed baked spaghetti squash is a simple yet elegant side dish that brings Mediterranean flavors to your table. This recipe takes advantage of the natural sweetness of roasted spaghetti squash and combines it with the creamy, tangy richness of feta cheese for a dish that’s both satisfying and surprisingly healthy.

What makes this recipe so appealing is its versatility and ease of preparation. Whether you’re serving it alongside grilled chicken, roasted fish, or as part of a vegetarian meal, this feta-stuffed squash works beautifully. The combination of fresh thyme and feta creates an aromatic, flavorful dish that tastes like you spent hours in the kitchen—but it actually comes together in just under an hour.

The beauty of this dish lies in its simplicity. By roasting the squash rings first and then stuffing them with creamy feta, you get perfectly tender squash with a delicious, savory filling. Fresh thyme adds a sophisticated touch that elevates this humble vegetable into something restaurant-worthy.

Feta Stuffed Baked Spaghetti Squash

Feta Stuffed Baked Spaghetti Squash

Simple to make, feta stuffed spaghetti squash pairs with any protein for a no-fuss side that's full of flavor.

4.8 from 151 votes
CourseSide Dishes
CuisineAmerican
Keywordbaked spaghetti squash, feta stuffed squash, vegetarian sides, easy side dishes
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings4 servings
Calories285kcal
AuthorChristina Hill
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Ingredients

Main

Instructions

Prep

  1. Cut the ends off of the spaghetti squash. Cut into 2-inch rings and scoop out the seeds and center of each round.
  2. Season with salt and pepper and let sit for 10 to 15 minutes.

Bake

  1. Line a sheet tray with parchment paper and place the squash rings on top.
  2. Tightly cover the pan with aluminum foil and bake at 375°F for 15 minutes.

Stuff & Finish

  1. Chop or crumble the feta and place it into the center of each ring.
  2. Top with fresh thyme sprigs and roast for another 15 to 20 minutes uncovered.
  3. Squash should pull apart from the skin easily. Serve whole or pull away from the rind and lightly shred with a fork.

Notes

  • The squash can be prepared a day ahead and stored in the refrigerator until ready to bake.
  • This pairs wonderfully with grilled chicken, baked fish, or roasted lamb.
  • Feel free to add other herbs like oregano or basil to complement the feta.
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