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Horizontal image of a green plate filled with strands of yellow vegetables topped with a chunky red sauce with cheese crumbles and basil garnish next to a blue towel and a white ramekin filled with sliced red vegetables.

Spaghetti Squash with Sun-Dried Tomatoes and Feta

  • Author: Fanny Slater
  • Total Time: 1 hour
  • Yield: 4 servings 1x


Need a light veggie dish for dinner that’s simple yet satisfying? Make spaghetti squash tangled with tangy sun-dried tomatoes and feta.


  • 1 large spaghetti squash, halved lengthwise and seeded (about 4 pounds)
  • 4 tablespoons olive oil, divided, plus more for finishing
  • 3/4 teaspoon coarse kosher salt, divided, plus more to taste
  • 1/2 teaspoon ground black pepper, divided, plus more to taste
  • 1 small red onion, thinly sliced (about 1/2 cup)
  • 2 large cloves garlic, minced
  • 1 cup sun-dried tomato strips preserved in oil
  • 1/4 cup packed fresh basil, plus more for garnish
  • 4 ounces feta cheese, crumbled
  • Crushed red pepper flakes, to taste


  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Drizzle the interior of the squash with 2 tablespoons oil. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  3. Place the squash halves cut side down on the prepared baking sheet. Bake until fork tender, about 25-30 minutes. Set aside to cool.
  4. In a large skillet over medium heat, warm the remaining olive oil. Add the onion and saute until translucent, about 5 minutes. Season with the remaining salt and black pepper.
  5. Add the sun-dried tomatoes, reduce the heat to medium-low, and cook until the tomatoes are heated through. Add the garlic and cook for 1 minute, until fragrant. Transfer the mixture to a large bowl.
  6. Using a fork, shred the flesh of the squash into the bowl with the sun-dried tomato mixture. Gently tear in the basil leaves and add the feta, and toss to combine. Season to taste with salt and pepper, and divide among bowls or plates.
  7. Garnish each finished portion with a drizzle of olive oil, a few small whole basil leaves, and red pepper flakes to taste. Serve immediately.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Vegetarian
  • Method: Baking/Stovetop
  • Cuisine: Dinner

Keywords: spaghetti squash, sun-dried tomatoes, feta, basil, red onion, garlic