Spaghetti Squash is just one of those things I just don’t think I’ll ever get sick of as a perfect, low-carb base. There are so many ways to dress it up and pack it full of flavors… such a healthy, nutrient rich tool for a macro-friendly meal! This mushroom and thyme baked feta spaghetti squash is so tasty and easy to whip up; the perfect cozy side for any protein.
If you’ve never cooked a spaghetti squash before, my favorite way to do it is by roasting it in the oven! However, if you don’t have the time, I’ll confess I OFTEN use the microwave. For this recipe, I simply poked my squash several times and microwaved on high for about 8-10 minutes, rotating every 4-5 minutes until tender. Also, I kept this recipe meat-free, but you’re welcome to add your favorite protein! I have several favorites that are perfect for it, which I’ll link at the end!
How to Make Mushroom and Thyme Baked Feta Spaghetti Squash
- 1 small spaghetti squash, cooked (or half a huge one) (540 g)
- Block of feta (I buy an 8 oz and use half)
- Mushrooms, sliced (340 g)
- Zucchini, chopped (215 g)
- Onion, sliced (155 g)
- Garlic, minced (or frozen cubes)
- Lemon, zested and sliced
- Fresh thyme (5 g)
- Olive oil (7 g)
- Chicken broth (120 g) (or milk to thin it out)
- Salt and pepper to taste
Start by cooking your spaghetti squash using your favorite method. (Like I mentioned, roasting or the microwave method is totally fine!)
Pre-heat your oven to 425 degrees. Pull out your favorite 9×13 (or slightly larger is fine too) casserole dish, and start by placing your block of feta right in the middle. Then add your mushrooms, zucchini, onions, and garlic so they’re surrounding the feta.
Grab your lemon and zest it over the top, then slice it into rounds and add them on top of the veggies. Scatter everything with fresh thyme leaves, and spray or drizzle it all with ½ Tbsp of olive oil. Bake for 35-40 minutes until the feta is slightly browned and veggies are well roasted.
Then you can remove the lemon rinds, and smash and spread the feta, mixing it into all the veggies. Add your ½ cup of broth (or milk) to thin it out just a bit. Last step is mixing it into your cooked spaghetti squash, and of course, enjoy!
As mentioned, adding your favorite protein is a great way to serve this recipe for dinner! Here are a few of my favorites protein additions,
Grilled shrimp is also a great addition here!
Need more spaghetti squash in your life? I’ve got you. Keep in mind that if this is the first spaghetti squash recipe you’re trying, I can almost guarantee you’ll need more spaghetti squash recipes in your life!
Are you following along on Instagram? Be sure to check in there for snack ideas, quick recipes, and more! You can also check out my Lillie Eats and Tells Macro Friendly Cookbook for more on macro-friendly eating, and even more recipes!
Mushroom and Thyme Baked Feta Spaghetti Squash
- 1 small spaghetti squash cooked (of half a huge one) (540 g)
- 4 oz block of feta I buy an 8 oz and use half
- 12 oz mushrooms sliced (340 g)
- 1 zucchini chopped (215 g)
- ½ onion sliced (155 g)
- 2 cloves of garlic minced (or frozen cubes)
- 1 lemon zested and sliced
- 2 Tbsp fresh thyme 5 g
- ½ Tbsp olive oil 7 g
- ½ cup chicken broth 120 g (or milk to thin it out)
- Salt and pepper to taste
- Cook spaghetti squash using your favorite method. Roasting is my favorite method, but for this, I simply stabbed my squash several times and microwaved on high for about 8-10 minutes, rotating every 4-5 minutes until tender. Don’t let it explode! Using oven mitts, cut in half, scoop out the seeds, and then pull the spaghetti squash strands from the skin using a fork. Set aside 540 grams of the strands for later.
- Pre-heat oven to 425 degrees. Place your block of feta right in the middle of 9×13 (or slightly larger) casserole dish. Add your mushrooms, zucchini, onions, and garlic so they’re surrounding the feta.
- Zest a lemon over the top and then slice the lemon into rounds and add them on top of veggies. Scatter everything with fresh thyme leaves, and spray or drizzle it all with ½ Tbsp of olive oil. Bake for 35-40 minutes until the feta is slightly browned and veggies are well roasted.
- Remove lemon rinds, then smash and spread the feta, mixing it into all the veggies. Add ½ cup broth (or milk) to thin it out a bit, then mix in your cooked spaghetti squash strands.
- I kept this meat-free so you can have all the control there. Serve with grilled chicken or shrimp for added protein!