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 roasted squash is pulled into long pasta-like threads, then tossed with a creamy harissa- and feta-laced tomato sauce. Returned to its shell and baked with herbed breadcrumbs, this saucy, cheesy, slightly crunchy dish is a serious crowd-pleaser.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • 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

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

What You’ll Need

  • olive oil
  • black pepper
  • kosher salt
  • aluminum foil
  • baking sheet
  • 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, 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

    Drizzle 1 tablespoon olive oil over cut sides of squash on prepared baking sheet 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 outside—if you feel resistance, it needs more time.) Then, set aside to cool slightly until Step 5.

  3. Make squash filling

    Make squash filling

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

  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 squash

    Shred and stuff squash

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

  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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