Past Recipes
Greek Stuffed Spaghetti Squash

Greek Stuffed Spaghetti Squash with Herbed Breadcrumbs and Feta

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Chef Andrea lives for spaghetti squash season, and it's not hard to see why. In this Greek-inspired Popular Recipe, the squash is roasted and pulled into long pasta-like threads, then tossed with a creamy tomato sauce accented with garlic, smoky harissa, and feta cheese. Stuffed back into its shell and sprinkled with herbed breadcrumbs, spaghetti squash turns golden brown and gorgeous with a final trip to the oven. Saucy, cheesy, and just a little crunchy, this all-star meal is a serious crowd-pleaser.

  • Vegetarian
Serving size
Prep & cook time
Cooking Skill
  • Calories 710
  • Protein 20g
  • Total Carb 75g
  • Total Fat 41g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • garlic
    • 1 clove
    • garlic
  • yellow onion
    • 1
    • yellow onion
  • grated Parmesan cheese
    • 1 ounce
    • grated Parmesan cheese
  • oregano
    • 1/8 ounce
    • oregano
  • harissa
    • 2 teaspoons
    • harissa
  • tomato purée
    • 1 cup
    • tomato purée
  • baby spinach
    • 3 ounces
    • baby spinach
  • panko breadcrumbs
    • 1/4 cup
    • panko breadcrumbs
  • spaghetti squash
    • 2 1/2 pounds
    • spaghetti squash
  • sun-dried tomatoes
    • 2 ounces
    • sun-dried tomatoes
  • feta cheese
    • 2 ounces
    • feta cheese
  • heavy cream
    • 8 ounces
    • heavy cream

What You’ll Need

  • black pepper
  • olive oil
  • kosher salt
  • baking sheet
  • aluminum foil
  • 10" medium high-sided pan

Cooking Steps

  1.  Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Line a baking sheet with foil. Rinse all produce. Pat spinach dry with paper towel. Halve spaghetti squash lengthwise and scoop out and discard seeds, then place on prepared baking sheet. Thinly slice sun-dried tomatoes. Roughly chop oregano leaves, discarding stems. Peel onion and cut into small dice. Mince garlic

  2. Roast spaghetti squash

    Roast spaghetti squash

    On baking sheet, drizzle 1 tablespoon olive oil over cut sides of squash and season with ½ teaspoon salt and pepper as desired. Arrange cut-side down and roast until tender, 25-35 minutes. (Spaghetti squash can vary in size, hence the wider time range for roasting. Gently squeeze the outsides—if you feel resistance, it needs more time). Then, set aside to cool slightly until Step 5.

  3. Make squash filling

    Make squash filling

    Heat 1 tablespoon olive oil in a medium high-sided pan over medium. When oil is shimmering, add sun-dried tomatoes and onion and sauté until softened, 3-4 minutes. Add harissa and garlic and cook until fragrant, 1 minute. Stir in tomato pureé until warmed through, about 2 minutes. Stir in spinach to wilt, 1-2 minutes more. Season with ½ teaspoon salt and pepper. Remove from heat and stir in ¼ cup cream.

  4. Make herbed breadcrumbs

    Make herbed breadcrumbs

    While filling cooks, in a medium bowl, stir together breadcrumbs, Parmesan, oregano, and 1 tablespoon olive oil. Season with ⅛ teaspoon salt and pepper as desired.

  5. Shred and stuff spaghetti squash

    Shred and stuff spaghetti squash

    Once squash is cool enough to handle, using a fork or tongs, rake squash flesh to create spaghetti-like strands. Add to pan with filling, keeping squash skins on baking sheet. Add feta to pan with squash. Stir to combine. Taste and season with salt and pepper. Return filling to squash skins, dividing evenly. Top with herbed breadcrumbs. If you have extra filling, save it for serving!

  6. Finish and plate squash

    Finish and plate squash

    Return Greek stuffed spaghetti squash to oven and roast until golden brown, about 10 minutes. Divide between serving plates (we measure squash by weight, so even if each person doesn't receive exactly 1 half, they'll receive the same amount of squash). Dig in!

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