This Roasted Tomato Feta Spaghetti Squash is the perfect side dish! Tender strands of spaghetti squash are topped with creamy feta, cracked tomatoes and fresh basil. This is super tasty and goes with almost any entree!
Nice side dish alert!
These spaghetti squash rings are topped with creamy feta, juicy tomatoes and roasted until it all comes together in a delicious, chic and fun way.
Serve this as a side dish for dinner tonight and you’re all set.
The combination of feta tomatoes is so good!
Of course you know this. After the tomato-feta baked pasta went viral a few years ago, everyone realized how fantastic the flavors were together.
They are easy, simple but so delicious. The mixture tastes refined but at the same time familiar and comforting. Which in my opinion is the best way to create a delicious dish.
So while I’m not using the exact tomato-feta method that everyone loved, the idea is the same.
The cut pumpkin forms a nest for the tomatoes and feta.
It’s perfect!
And too cute. Way too cute.
I love cutting and roasting spaghetti squash this way. Although it does require more cutting than just cutting it in half lengthwise, I find this is the best option for feeding a larger family. This makes a big old pan of side dishes, enough for everyone.
This way we all get our own (cute) portion. I love it.
Here’s how I do it!
I cut the pumpkin into 1 inch rings and remove the seeds in the center of each ring. I brush or spray the pumpkin with olive oil, salt and pepper. Then I roast it!
While it roasts, I mix the tomatoes with some olive oil and spices.
Once the squash is completely roasted, I use a fork to scrape the strands in the center, creating that little “nest.” I don’t pull it completely off the skin because I want the skin to hold the nest in place.
I sprinkle the pumpkin with crumbled feta and then add the tomatoes. And maybe I’ll add a little feta on top!
Then it goes back into the oven and roasts some more. The feta will become a bit melty. The tomatoes will burst and become even sweeter. And when you take the pan out, you can swirl the pumpkin strings into the juicy, melting tomatoes and cheese.
This is SO shockingly delicious. I love how caramelly the squash strands turn out. The feta is so creamy and savory. The tomatoes are spicy and sweet. It’s a side dish that goes with almost anything.
Or it can also be served alongside a large green salad! I would totally eat that one night for a “no kids/no husband” dinner when I was home alone.
Best side dish ever!
Tomato Feta Spaghetti Squash
Roasted Tomato Feta Spaghetti Squash
This Roasted Tomato Feta Spaghetti Squash is the perfect side dish! Tender strands of spaghetti squash are topped with creamy feta, cracked tomatoes and fresh basil. This is super tasty and goes with almost any entree!
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Preheat the oven to 425 degrees F.
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Cut the spaghetti squash into 1-inch thick rings. Remove the seeds in the middle, I use a serrated spoon for this.
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Place the pumpkin rings on a baking sheet. Spray or brush both sides and the inner ring with olive oil. Season everything with salt and pepper.
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Roast for 25 to 30 minutes, or until you can easily pull the squash strands toward the center with a fork.
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While the pumpkin is roasting, combine the tomatoes with a drizzle of olive oil, the garlic, oregano and a generous pinch of salt and pepper. Stir well to coat.
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Remove the pumpkin from the oven. Use a fork to pull the strands of the pumpkin toward the center, but don’t pull them all out completely. You want the skin to hold the pumpkin nest in place. Repeat with all rings.
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Sprinkle each pumpkin ring with feta cheese. Garnish with a spoonful of tomatoes.
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Return the pan to the oven and bake for another 15 to 20 minutes. Remove the pan and garnish with the fresh basil. Serve!
I love it when something to eat is so cute.
