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.

Mushroom and Thyme Baked Feta Spaghetti Squash recipe by www.lillieeatsandtells.com

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!

Mushroom and Thyme Baked Feta Spaghetti Squash recipe by www.lillieeatsandtells.com

How to Make Mushroom and Thyme Baked Feta Spaghetti Squash

You’ll Need:

  • 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
Mushroom and Thyme Baked Feta Spaghetti Squash recipe by www.lillieeatsandtells.com

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!

Mushroom and Thyme Baked Feta Spaghetti Squash recipe by www.lillieeatsandtells.com

Serving Suggestions

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,

Crispy Garlic and Thyme Chicken – Lillie Eats and Tells

Weekly Bulk Apple Cider Dijon Grilled Chicken – Lillie Eats and Tells

Balsamic Herb Grilled Chicken – Lillie Eats and Tells

Grilled shrimp is also a great addition here!

Similar Recipes

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!

Spaghetti Squash Pad Thai – Lillie Eats and Tells

Quick Taco Spaghetti Squash Boats – Lillie Eats and Tells

Pulled Pork Spaghetti Squash Boats – Lillie Eats and Tells

Creamy Cauliflower Spaghetti Squash Casserole – Lillie Eats and Tells

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 recipe by www.lillieeatsandtellscom.bigscoots-staging.com

Mushroom and Thyme Baked Feta Spaghetti Squash

An instant favorite, this Mushroom and Thyme Baked Feta Spaghetti Squash has all the right flavors and just the right macros.
4.80 from 5 votes
Course dinner
Cuisine Healthy
Prep Time 5 minutes
Cook Time 40 minutes
Servings 4
Calories 161 kcal

Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!

Ingredients

  • 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

Instructions

  • 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!

Notes

MFP Lillie Eat and Tells Mushroom and Thyme Baked Feta Spaghetti Squash

Nutrition

Serving: 250gFiber: 3.5gCalories: 161kcalFat: 7.2gProtein: 9.4gCarbohydrates: 17.5g
Keywords baked feta spaghetti squash, feta, mushrooms, spaghetti squash, thyme

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About the Author

Hello. My name is Lillie. I’m not a registered dietitian, or a macro coach, or a public figure or culinary genius. I’m a mommy of four who FOUND macro-counting and fell in love with this balanced approach to food...

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Comments

  1. 4 stars
    The flavors in this dish are wonderful. If is a very flavorful dish. I followed the recipe to a T. Weighing out all of the ingredients by grams. I roasted my spaghetti squash in the oven as I like them better that way than in the microwave, and I had the extra time. The thing is there was so much release of juices from the mushrooms and zucchini, mine felt watery and I hadn’t even added the chicken stock….. has anyone else had that problem? I didn’t see any notes to drain any juices. I will make this again but I was hoping to hear some feedback on making less watery.

  2. SO GOOD. Making this a second time and just felt like this recipe needed more comments. It’s seriously so good. Lillie never disappoints.

  3. 5 stars
    So yummy and creamy! We added lemon pepper shrimp for a little protein and red pepper flakes for some spicy deliciousness. It was such a great combo and the portion size without the guilt is great!

  4. This spaghetti dish looks so delicious. It is a good idea using spaghetti squash instead of pasta.

  5. 5 stars
    Soooooooo good, I can’t believe it! Love it and it is packed full of vegetables and even used dried thyme cause I’m lazy and didn’t have any fresh. Ate with chicken, pork and even plain just by itself! It goes with everything as nice side. I will definitely make again as it has unbelievable flavor – I don’t know how you do it!

  6. 5 stars
    LOVE THIS! Made this last night for the fam and everyone enjoyed it. My 13 year old didn’t even detect the WHOLE zucchini that was chopped small and hidden in the dish. Added pan seared chicken that was seasoned with lemon pepper salt, pepper and garlic powder and it was so satisfying! I served it in the spaghetti squash shell and it looked so cute.

  7. 5 stars
    I made this recipe for my meal prep for dinner this week and I.LOVE.IT!!!!!! Tastes delicious, super light and great with chicken breasts. Definitely will be repeating this one.