Spaghetti Squash Recipe

Spaghetti squash has a quarter of the calories that come with an equal amount of pasta, and it provides a range of vitamins and minerals, including B-complex vitamins, dietary fiber, and manganese. This spaghetti squash recipe is not only child-friendly, it makes for a delicious left-over dish when reheated.


  • 1 spaghetti squash (about 2-4 pounds), halved and seeded
  • 3 tablespoons extra-virgin olive oil
  • 2-3 garlic gloves, finely chopped
  • 1 small brick of feta cheese (or cheese of choice), cut in half
  • 2-3 cups cherry tomatoes, halved
  • 2 tablespoons balsamic vinegar (optional)
  • Salt and freshly ground pepper to taste (optional)
  • Fresh basil (optional)


  1. Preheat oven to 425 degrees.
  2. Safely cut the squash in half and clean out the seeds and rinse clean.
  3. Brush the rim and inside of your scraped out squash with 1-2 tablespoons of extra virgin olive oil.
  4. Place feta cheese block inside each half of squash.
  5. Sprinkle in 1-2 minced garlic in each half of squash.
  6. Equally spread cherry tomatoes inside each half of squash.
  7. Place cut side up on parchment-lined or aluminum foil rimmed baking sheet.
  8. Bake for 50-60 minutes (lower rack, to prevent burning of tomatoes).
  9. Be careful as the squash will be hot and mix the cheese and squash together.
  10. Sprinkle a tablespoon of balsamic vinegar and basil evenly on each half of squash and serve.

TIP: As part of a fat burning meal, spaghetti squash is a slow carb. Serve with your choice of a protein source (e.g., chicken, salmon, tofu) and you have a delicious and nutritious fat burning meal.

Serves: 2

APPROXIMATE NUTRITIONAL ANALYSIS PER SERVING: Check back as we will add the estimated calories and macronutrient breakdown.