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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.

Take the 1/2 spaghetti squash and scoop out the seeds and stringy bits from the center using a spoon.

Drizzle the cut sides of the squash with avocado oil. Season generously with kosher salt, black pepper, and Italian seasoning.

Place the 1/2 block of feta cheese into the hollow of the squash. Arrange the cherry tomatoes around the feta inside the squash.

Place the squash, cut side up, on the prepared baking sheet. Bake for 40 to 60 minutes, or until the flesh is tender and easily pierced with a fork. The feta should be melted and slightly browned, and the tomatoes burst.

Once cooked, carefully remove the squash from the oven. Using a fork, mash the melted feta and roasted cherry tomatoes together right inside the squash shell to create a creamy sauce.

Using the same fork, scrape the spaghetti squash flesh into noodle-like strands. Mix these strands thoroughly with the feta and tomato sauce until everything is well combined.

Stir in the 1/4 cup of chopped fresh basil. If using, fold in the shredded cooked rotisserie chicken.

Taste the mixture and adjust seasoning with additional salt and pepper if needed. Garnish with extra fresh basil and serve directly from the squash shell.


Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.

Take the 1/2 spaghetti squash and scoop out the seeds and stringy bits from the center using a spoon.

Drizzle the cut sides of the squash with avocado oil. Season generously with kosher salt, black pepper, and Italian seasoning.

Place the 1/2 block of feta cheese into the hollow of the squash. Arrange the cherry tomatoes around the feta inside the squash.

Place the squash, cut side up, on the prepared baking sheet. Bake for 40 to 60 minutes, or until the flesh is tender and easily pierced with a fork. The feta should be melted and slightly browned, and the tomatoes burst.

Once cooked, carefully remove the squash from the oven. Using a fork, mash the melted feta and roasted cherry tomatoes together right inside the squash shell to create a creamy sauce.

Using the same fork, scrape the spaghetti squash flesh into noodle-like strands. Mix these strands thoroughly with the feta and tomato sauce until everything is well combined.

Stir in the 1/4 cup of chopped fresh basil. If using, fold in the shredded cooked rotisserie chicken.

Taste the mixture and adjust seasoning with additional salt and pepper if needed. Garnish with extra fresh basil and serve directly from the squash shell.
