Baked feta pasta with a low carb twist – SPAGHETTI SQUASH!
If you haven’t tried the viral baked feta pasta trend, you are missing out!
This dish is easy to make, super flavorful and can be customized with your pasta of choice. While the traditional dish is made with regular pasta, I love making it with zucchini noodles, high protein and fiber chickpea pasta and spaghetti squash.
Spaghetti squash adds a low carb, gluten-free twist on this favorite dish. Spaghetti squash is mild in taste, lowers the calories and carbohydrates in this dish and boosts the fiber, vitamins & minerals.
Get the recipe below and be sure to tag me on Instagram if you make!
Low Carb Spaghetti Squash Baked Feta Pasta
- 1 spaghetti squash
- 1 lb cherry tomatoes
- 1 feta block
- 1/4 cup olive oil
- 1 tsp minced garlic
- 1/4 cup fresh basil, chopped
- 1 tsp oregano
- salt and pepper to taste
- Preheat oven to 400 F.
- Halve spaghetti squash, remove the the seeds and place in a baking dish. Bake for 30 minutes or until tender and remove the strands with a fork.
- Add cherry tomatoes to a baking dish and toss with salt, peppr and olive oil. Make space in the center and place feta block.
- Add garlic and oregano. Bake for 30 minutes. Remove from oven and stir in spaghetti squash and basil.