Roasted Spaghetti Squash Sauce

Shanthi Appelo, MS, RD

| 1 min read

If you remember the viral “baked feta pasta” trend from a few years ago, you’ll love this nutritious spin that swaps traditional paste for roasted spaghetti squash. This recipe is wholesome, veggie packed and baked right inside the squash itself – making for minimal cleanup. The result is a creamy, pesto-feta-tomato sauce that melds beautifully with tender, spaghetti-like strands.
Spaghetti squash is nutrient-dense – low in calories but high in fiber, beta-carotene and vitamin C. It helps support a healthy gut, eyesight and immune system.

Total Time:

55 minutes

Prep Time:

5 minutes

Cooking Difficulty:

Easy

Serving Amount
Ingredients

  • 1 spaghetti squash

  • 1 Tbsp. olive oil

  • Salt and pepper to taste

  • 4 Tbsp. pesto

  • 2 oz feta cheese

  • 1 cup cherry tomatoes

Instructions
  • Step 1

    Preheat the oven to 400 degrees F.

  • Step 2

    Prep the squash. Microwave the squash for 3 minutes to soften it enough to cut through it. Cut the edge off the squash, place it cut side down, then cut it longways. Remove the seeds and extra stringy bits.

  • Step 3

    On a lined baking sheet, place the boats cut side up. Drizzle each side with ½ tbsp. olive oil and sprinkle salt and pepper to taste.

  • Step 4

    Fill each side with 1 oz feta piece, 2 Tbsp. pesto and half a cup of cherry tomatoes.

  • Step 5

    Bake for 50 minutes. When finished roasting, incorporate the ingredients, lightly popping the tomatoes, with the spaghetti squash.

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