What You'll Learn
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How to turn spaghetti squash into a delicious Mediterranean-inspired meal.
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Why baked feta, cherry tomatoes, and pesto make such a flavorful combination.
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How to add 20 grams of prebiotic fiber to this simple recipe.
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Easy ways to customize this dish with your favorite ingredients.
National Squash Month Never Tasted So Good! 🍅
November is National Squash Month, and we've found another reason to love this versatile fall favorite!
Remember that viral baked feta pasta recipe that had everyone running to the grocery store for cherry tomatoes and blocks of feta? Well, the baked feta spaghetti squash version has been making the rounds, too, and we can see why! We've been adding a little pesto and our favorite prebiotic fiber boost to this delicious Mediterranean-inspired dish.
We've had this recipe on repeat in the JBB kitchen! SO GOOOOD! 😋
It's warm, creamy, savory, and full of Mediterranean-inspired flavor. The roasted cherry tomatoes burst into a delicious sauce, the feta becomes wonderfully soft and creamy, and the spaghetti squash brings everything together with its naturally tender strands.
A spoonful of pesto adds a fresh, herby finish, and just better.® prebiotic fiber gives the entire dish an extra 20 grams of fiber.
It's the kind of meal that tastes like you spent hours in the kitchen. Your oven does most of the work!
Why We Love This Recipe
Spaghetti squash is one of those vegetables that makes fall cooking so much fun. Once roasted, its flesh separates into long, spaghetti-like strands that are perfect for catching all that delicious feta and tomato sauce.
Cherry tomatoes bring natural sweetness, bright flavor, and antioxidants, including lycopene. Avocado oil contributes heart-healthy unsaturated fats, while feta adds protein, calcium, and that unmistakable tangy Mediterranean flavor.
And while spaghetti squash is packed with nutrients, it's surprisingly low in fiber, with only about 2 grams per cooked cup. That's where our favorite little addition comes in!
Four tablespoons of just better.® prebiotic fiber add 20 grams of prebiotic fiber to the recipe, giving each serving an extra 5 grams of fiber to help feed the beneficial bacteria in your gut. just better.® dissolves completely into the warm tomato and feta mixture without changing the flavor or texture.
That's a whole lot of goodness in one baking dish!
Mediterranean Baked Feta Spaghetti Squash
Prep: 10 minutes | Cook: 40–50 minutes | Servings: 4
Ingredients
1 medium spaghetti squash (about 3 pounds)
1 block (7–8 ounces) Mediterranean-flavored feta cheese, or plain feta
2 cups cherry or grape tomatoes
2 tablespoons avocado oil
2–3 cloves garlic, minced
2 tablespoons prepared basil pesto, plus more for serving if desired
4 tablespoons just better.® prebiotic fiber (20 grams of fiber)
½ teaspoon dried oregano
Freshly ground black pepper, to taste
Fresh basil leaves, for garnish
Optional: Red pepper flakes for a little heat
Instructions
1. Preheat your oven. Set the oven to 400°F (200°C).
2. Prepare the spaghetti squash. Carefully slice the squash in half lengthwise and scoop out the seeds. Lightly brush the cut sides with avocado oil and place them cut-side down on a parchment-lined baking sheet.
3. Get the feta and tomatoes ready. Place the feta block in the center of a baking dish. Scatter the cherry tomatoes and minced garlic around it. Drizzle with the remaining avocado oil, sprinkle with oregano, and season with black pepper.
4. Bake everything together. Place both the spaghetti squash and the feta-tomato dish in the oven. Roast for approximately 35–45 minutes, until the tomatoes burst and the feta softens.
Note: The squash may need 40–50 minutes, depending on its size. It's ready when the flesh easily separates into strands with a fork.
5. Make the creamy sauce. Remove the feta and tomatoes from the oven. Using a fork, gently mash the softened feta and burst tomatoes together until creamy and well combined. Stir in the pesto.
6. Add your fiber boost! Sprinkle in 4 tablespoons of just better.® prebiotic fiber and stir thoroughly into the warm feta and tomato mixture until completely dissolved.
7. Bring it all together. Allow the squash to cool slightly, then use a fork to separate the flesh into spaghetti-like strands. Add the strands to the baking dish and gently toss with the creamy feta-tomato sauce.
8. Garnish and serve! Finish with fresh basil, a little extra pesto, and red pepper flakes if you like some heat. Serve warm!
Make It Your Own!
One of the reasons we keep coming back to this recipe is how easy it is to customize.
Love your veggies? Add baby spinach to the warm sauce and stir until wilted. Roasted zucchini, artichoke hearts, or sautéed mushrooms would be delicious, too.
Want some extra protein? Toss in chickpeas, grilled chicken, or shrimp for a heartier meal.
Craving a little crunch? Finish with toasted pine nuts, pepitas, or chopped walnuts.
Big on Mediterranean flavors? Try adding Kalamata olives, sun-dried tomatoes, or an extra sprinkle of oregano.
And if you can't find Mediterranean-flavored feta, a regular block works beautifully. The tomatoes, garlic, and pesto bring plenty of flavor to the party!
From Our Kitchen to Yours!
Some recipes become favorites after the very first bite, and this is definitely one of them!
It's become a favorite here at JBB HQ, and we think you'll understand why once you try it.
It's colorful, full of flavor, and easy enough for a weeknight. Plus, it's a delicious way to celebrate National Squash Month and give your gut microbes something to be thankful for! Here's to living fiber-rich and eating just better.®! 💚
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Note: We love sharing healthy living tips, but please note that this content is for informational purposes only; it is not intended as medical advice. The health benefits of this product have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
