My Favorite 5-Ingredient Dinner Couldn’t Be Easier

In this stuffed spaghetti squash recipe, halved spaghetti squashes are filled with tomatoes, garlic, and feta and roasted in the oven. The tomatoes and cheese form a luxurious sauce to toss the “spaghetti” with, creating a satisfying meal that only needs five ingredients.

Overhead shot of four baked spaghetti squash stuffed with feta and cherry tomatoes, on a baking sheet — Simply Recipes / Photo by Robby Lozano / Food Styling by Margaret Dickey / Prop Styling by Julia Bayless

If you’ve never tried spaghetti squash, it’s time to give it a whirl (a twirl, rather?). In this super easy 5-ingredient recipe, the squash is both the cooking vessel and the base, making for a fun presentation with practically no cleanup. It’s such an easy and impressive dinner, especially since the cooking is almost entirely hands-off.

As spaghetti squash roasts, it transforms from a firm, uniform texture to silky, stringy strands that really do resemble spaghetti. Inspired by classic pasta flavors, this recipe creates a “spaghetti sauce” for the squash from tomatoes, garlic, and creamy feta cheese spiked with olive oil and flavorful Italian seasoning.

But the real magic trick? That sauce comes together inside the squash as it roasts in the oven! After halving and seasoning the squash, all you have to do is toss whole cherry tomatoes, sliced garlic, a chunk of feta, and a drizzle of oil in each cavity and pop it all in the oven.

As everything roasts, the squash becomes tender, the tomatoes burst, and the feta becomes ultra-creamy, forming a luscious and decadent sauce. Each squash half is a perfect serving, and diners can watch the magic happen on their plates as they stir everything together.

Overhead view of a plate with spaghetti squash topped with feta and cherry tomatoes, with a fork holding some of the squash — Simply Recipes / Photo by Robby Lozano / Food Styling by Margaret Dickey / Prop Styling by Julia Bayless

Tips for Making This Stuffed Spaghetti Squash

If you’re finding it hard to cut the squashes in half, you can microwave them briefly to soften them up. With a sharp paring knife, make several slits in the skin of each spaghetti squash along the line where you will eventually cut the squash in half. Microwave for 4 to 5 minutes on high. (You must make slits in the squash before putting it in the microwave so that steam can escape.) Remove the squash from the microwave with a dish towel or oven mitt. Cut the softened squash in half lengthwise along the slits you made.
The squashes can be made ahead, cooled, and kept as-is in their shells (without pulling apart the strands or mixing the sauce). Wrap them in plastic wrap and store in the refrigerator, then microwave to reheat.
These stuffed squashes are delicious served with a kale salad and crusty bread, and/or drizzled with a thick balsamic vinegar glaze.

Side view of a plate with spaghetti squash topped with feta and cherry tomatoes, — Simply Recipes / Photo by Robby Lozano / Food Styling by Margaret Dickey / Prop Styling by Julia Bayless

Preheat the oven to 400°F with a rack in the center position.

Line a large rimmed baking sheet with parchment paper or aluminum foil.

Prep the squash:

Place the seeded squash halves on the prepared baking sheet, cut-sides up. Drizzle the cut sides evenly with 1 tablespoon of the oil and sprinkle evenly with the Italian seasoning, pepper, and 1/4 teaspoon of the salt.

Stuff the squash:

Cut the feta block into 4 equal pieces and place 1 piece in the cavity of each squash. Divide the tomatoes and garlic evenly between the cavities. Drizzle with 1 tablespoon of the oil.

Bake:

Bake until the squash flesh is tender and the tomatoes have burst, 50 to 55 minutes.

Scrape and serve:

Remove the squash from the oven, drizzle with the remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt. Transfer each squash to a serving plate.

To serve, using a fork, carefully scrape the strands of squash flesh away from the shells. Toss the strands with the tomatoes and feta, mashing the sauce to your desired consistency.

The scraped and mixed squash can be refrigerated in an airtight container for up to 4 days.

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