Spaghetti Squash with Feta and Herbs is an easy vegetarian side dish full of fresh flavor! Roasted spaghetti squash is tossed together with basil, parsley, oregano, feta, and lemon juice.
This recipe and photos have been updated since their original post on 11/2/2014
Winter squash season is here and one of the most versatile and widely used, possibly due to the low carb trend, is spaghetti squash. I love that spaghetti squash can be used as both a side dish or a main dish.
One of my favorite main dish meals to make with spaghetti squash is this Southwest spaghetti squash casserole. It’s such a hearty dinner and great for leftovers the next day.
When it comes to using spaghetti squash as a side dish, I’m obsessed with this spaghetti squash with feta and herbs. It has a great fresh flavor thanks to the fresh basil, parsley, and lemon juice. It also has a bit of a Mediterranean flavor with the oregano and crumbled feta added in.
It’s an easy to make side dish that goes great alongside your favorite protein. Lately I’ve been serving it with these Greek lemon chicken skewers with tzatziki sauce and this broccoli goat cheese stuffed chicken.
Ingredients For Spaghetti Squash With Feta And Herbs
- spaghetti squash
- olive oil
- dried oregano and garlic powder
- flat leaf parsley
- fresh basil
- feta cheese
- pine nuts
How to Make Spaghetti Squash With Feta And Herbs
Preheat your oven a line a sheet pan with foil or parchment paper for easy clean up. Cut the spaghetti squash in half using the tips listed below then use a spoon to scoop out the seeds.
Sprinkle the flesh with salt and pepper and then place the squash cut side down onto the sheet pan. Depending on the size of your squash it will take anywhere from 35-45 minutes to roast before it’s tender.
Once the squash has roasted, remove it from the oven and flip it over. When it’s cool enough to handle, use a fork to scoop out the strands and put them in a large bowl or even a serving bowl.
To the warm spaghetti squash you’ll add the dried oregano and garlic powder, salt, pepper, chopped parsley and basil, lemon zest, and feta. Drizzle about a tablespoon of olive oil all over the squash and squeeze a tablespoon or half of a lemon onto it. Toss everything together with a fork or tongs and taste it for seasoning.
How To Cut A Spaghetti Squash
Winter squash can be a beast to cut though, spaghetti squash in particular. Below are a few tips to make it easier and less dangerous.
Use a sharp butchers knife. This is no time for a paring knife or a dull knife. Using a dull knife not only makes it harder to crack through the exterior, and there’s a greater chance of cutting yourself as well.
If you’re knife get’s stuck in the squash don’t try to rip it out. Instead leave the knife in place and with your hand still gripping it, hit the squash firmly on the cutting board. This should help crack the squash open further and release your knife.
If you want to avoid hacking through the hard exterior, Use your knife to simply poke small slits all over the exterior, similar to what you would do with a potato when you bake it. Place the spaghetti squash on a plate or in a microwave safe dish and microwave it for 4-5 minutes. This will soften the squash, but not cook it and make it easy to cut in half.
More Spaghetti Squash Recipes
- Chicken and Spinach Spaghetti Squash Alfredo
- Cheesy Chicken and Broccoli Stuffed Spaghetti Squash
- Green Chile Chicken Stuffed Spaghetti Squash
- Cheesy Pesto Chicken Spaghetti Squash
- Turkey and Spinach Spaghetti Squash Lasagna
Spaghetti Squash with Feta and Herbs
Spaghetti squash is the perfect low carb alternative to pasta! So delicious with fresh herbs and feta!
- 1 spaghetti squash
- 1 tablespoon olive oil
- Kosher salt and fresh ground black pepper to taste
- 1 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1 tablespoon chopped fresh flat leaf parsley
- 1 tablespoon chopped fresh basil
- Zest of a lemon + 1 tablespoon of lemon juice
- 1/3 cup crumbled feta cheese
- 2 tablespoons toasted pine nuts (optional)
- Preheat oven to 400° F. and line a baking sheet with foil and spray it with cooking oil. Cut the spaghetti squash in half lengthwise and sprinkle with salt, pepper, and dried oregano. Drizzle the flesh with olive oil or spray with a little cooking oil.
- Depending on the size, roast the squash on the middle rack of the oven for 35-40 minutes or until tender. Remove the squash from the oven and let it cool long enough so that you can handle it.
- Using a fork, scrape the flesh out and put it in a bowl. Add olive oil, garlic powder, more dried oregano, basil, parsley, lemon zest and juice, feta and pine nuts to the squash and toss everything together. Season with more salt and pepper if needed and serve.
Amount Per Serving: Calories: 121Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 158mgCarbohydrates: 17gFiber: 4gSugar: 7gProtein: 4g
Leah Burmania says
Do you think that if I put dried basil, parsley and oregano on it before baking that I would still get the flavor? Fresh is so expensive this time of year.
You can definitely do dried herbs Leah. I like to rub them between the palms of my hands before adding them in, it releases any oils that are left in them which will add more flavor.