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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 350 degrees Fahrenheit.
Chop off the stem and halve the spaghetti squashes. Scoop out the seeds and drizzle lightly with olive oil, salt, and pepper.
Flip the squash so that the hollowed-out part is facing down on the baking sheet and bake for 45-50 minutes or until the squash is fork-tender.
Put feta cheese, tomatoes, garlic, and Italian seasoning into a baking tray.
Drizzle a heavy pour of olive oil across the entire tray, approximately 1/4 cup.
Roast at 350 degrees Fahrenheit for 30-35 minutes. Add fresh basil to the tray for the last 3-5 minutes.
Pull the tomato tray out of the oven and blend it with an immersion blender until it is a chunky, rustic sauce.
Add the baby spinach and stir until it is fully incorporated and slightly wilted.
Pull the entire inner-sides of the squash apart to make spaghetti-like strands and top the squash with the sauce.
(Optional) Top each squash with fresh parmesan cheese and bake for another 3-5 minutes or until the parmesan is melted and bubbling.
Pull it out of the oven, serve, and enjoy!
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For a creamier sauce, add a splash of cream before blending the tomatoes.
You can substitute the feta with goat cheese for a different flavor profile.
Can I use a different type of cheese?
Yes, goat cheese can be used as an alternative to feta.
How do I know when the squash is done?
The squash is done when it is fork-tender and the strands easily pull apart.
Can I make this dish ahead of time?
Yes, you can prepare the squash and sauce ahead of time and assemble just before serving.
What can I serve with this dish?
A simple green salad or crusty bread pairs well with this dish.
Is there a way to make this dish spicier?
Add a pinch of red pepper flakes to the sauce for a bit of heat.
Hey, we’re Jake & Taylor! Heil’s Kitchen is where comfort food, fresh ingredients, and a little culinary chaos come together. Jake cooks, and Taylor makes sure the good ones actually get written down. Together we’re always coming up with something new to make. Some recipes are lighter, some are protein-packed, some are just completely indulgent. We love clever shortcuts, bold flavors, and food that feels special even on a regular Tuesday night. This page is not about perfection or food snobbery - just recipes we actually make, eat, and want to showcase.
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