Baked Feta Spaghetti Squash and Orzo
By Sammi Brondo — November 2, 2026
This Baked Feta Spaghetti Squash and Orzo is a creamy, cozy fall dinner with roasted tomatoes and melty feta. It’s easy, hearty, and satisfying.
Not all trends are worth trying – but this one definitely is. It’s cozy, it’s nourishing and it’s so delicious.
Do you remember the baked feta pasta trend that went viral a few years ago?
Basically, you’d put tomatoes and feta in a baking dish, roast them, mix everything together and add some pasta.
I made my own version to try it out. It was so delicious.
This Baked Feta Spaghetti Squash and Orzo is pretty much like that, but with spaghetti squash. My version already used spaghetti squash too – dare I call myself a trend setter?!
I added orzo to the mix here too. I love spaghetti squash, but it’s not a carb. And without carbs, meals can leave us feeling pretty unsatisfied.
Because this dish is creamy and almost risotto-like, I thought the texture and shape of orzo would fit perfectly. It blends in well and just adds a little more heartiness to the meal.
Whole grains like orzo are a great way to add plant-based protein to your diet. But if you want to add even more protein to this meal, try adding grilled chicken or shrimp.
Want to make this Baked Feta Spaghetti Squash and Orzo even easier? Chop up a rotisserie chicken or heat up some frozen shrimp.
Why You’ll Love This Baked Feta Spaghetti Squash and Orzo
- It’s the perfect combination of comfort food and veggies. This baked feta spaghetti squash and orzo has all the creamy, comforting flavors of a pasta dish, with plenty of veggies mixed right in. It’s a great way to enjoy a nourishing meal without sacrificing flavor or satisfaction.
- The sauce is SO creamy without any heavy cream. As the feta bakes with the tomatoes, it creates a rich, creamy sauce that coats every bite of orzo and spaghetti squash. The roasted tomatoes add a little sweetness that balances out the salty feta perfectly.
- It’s an easy vegetarian dinner. With orzo, spaghetti squash, feta and tomatoes, this dish has a combination of carbohydrates, fats, fiber and protein. It’s a satisfying meatless meal that you can easily customize depending on your preferences.
- Most of the cooking is hands-off. Although this recipe takes about an hour from start to finish, most of that time is spent letting the oven do the work. You can prep the rest of your meal, clean up or just relax while everything roasts.
- It’s a delicious way to use seasonal produce. Spaghetti squash is especially popular during the fall and winter, making this the perfect cozy dinner for cooler nights. But it’s delicious enough to make any time you can find spaghetti squash!
How to Make Baked Feta Spaghetti Squash and Orzo
Prep the ingredients
To make this Baked Feta Spaghetti Squash and Orzo, start by preheating the oven to 400 F.
Cut tomatoes, shallot & garlic
Cut the tomatoes in half. Thinly slice the shallot and garlic.
Prepare the spaghetti squash
Cut a spaghetti squash in half vertically. Using a spoon, scoop out the flesh and seeds.
Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet and roast in the oven for 45-50 minutes, until the skin can be easily pierced through with a fork.
Place facedown on a baking sheet and roast in the oven for 45-50 minutes, until the skin can be easily pierced through with a fork.
Add ingredients to dish
In a baking dish, add the tomatoes, shallot, garlic, salt, and pepper. Drizzle with remaining 2 tablespoons of olive oil and toss to coat.
Bake for 40-45 min
Using a spoon, push the tomatoes to the side to create a space in the center and place the feta cheese there.
Place the baking dish in the oven with the spaghetti squash for about 40-45 minutes.
Cook the orzo
While everything is in the oven, cook the orzo. Bring a pot of water to a boil. Add the dry orzo and cook for about 7 minutes, until soft. Drain and rinse and set aside.
Scrape the squash into spaghetti
Once the squash is done cooking, let cool for a few minutes. Using a fork, scrape the spaghetti strands out of the squash.
Mix tomato and feta
Using a spoon, gently mix the feta and tomato mixture together.
Add orzo and squash
Add in 1/2 of the scraped spaghetti squash strands and all of the cooked orzo.
Mix
Mix everything together.
Garnish
Top Baked Feta Spaghetti Squash and Orzo with fresh herbs.
Serve
Serve Baked Feta Spaghetti Squash and Orzo for lunch or dinner.
If You Love This Baked Feta Spaghetti Squash and Orzo, Try These
- Butternut Squash Mac and Cheese
- Stuffed Acorn Squash with Wild Rice, Grapes, Feta and Roasted Almonds
- Cinnamon Roasted Butternut Squash with Maple Glazed Walnuts
- Creamy Pumpkin Pasta
- Spaghetti Squash Pad Thai with Crispy Noodles and Tempeh
Ingredients You’ll Need
- Spaghetti squash: Note that this recipe only uses 1/2 of the squash. Reserve the other half for another use.
- Olive oil:
- Cherry or grape tomatoes: Cherry or grape tomatoes work best because of their small size. If your tomatoes are on the larger size, you can cut them in half.
- Shallot: Thinly sliced shallot adds plenty of flavor.
- Garlic: If using pre-minced garlic, add a little more, as it typically has a more muted flavor than fresh garlic.
- Feta cheese: Make sure to use a block of feta cheese instead of feta that’s pre-crumbled, as this type is best in the oven to retain its moisture.
- Orzo: Orzo is a whole grain – almost like a cross between rice and pasta. It’s soft, hearty and has a neutral flavor, making it a perfect complement to this dish.
Baked Feta Spaghetti Squash and Orzo Tips & Variations
- Cutting and scraping spaghetti squash: To make the squash easier to cut, try microwaving it for a minute or so to soften a bit. Once it’s roasted, make sure to let it cool for at least a few minutes. This makes scraping all of the strands out much easier to do. Make sure to also wash the outside of the squash before cutting into it!
- Add some greens. Want to incorporate even more veggies? Stir a few handfuls of baby spinach into the warm feta and tomato mixture before adding the orzo. The residual heat will help wilt the spinach without any additional cooking.
- Brighten it up with lemon. Since feta has a naturally rich, salty flavor, a squeeze of fresh lemon juice or a little lemon zest can add some brightness to the finished dish. This is especially delicious when paired with fresh basil.
- Try a Mediterranean-inspired variation. Mix in chopped artichoke hearts, Kalamata olives or roasted red peppers for even more flavor. Just keep in mind that feta and olives are both salty, so taste before adding extra salt.
- Add a little crunch. The orzo and spaghetti squash are both relatively soft, so a crunchy topping can create a nice contrast. Try toasted pine nuts, chopped walnuts or crispy breadcrumbs sprinkled on top just before serving.
- Storage: Store this dish in an airtight container in the fridge for up to 4 days. To reheat, place it in the microwave until warm. To make it more sauce-y when reheating, you can add a little vegetable broth or olive oil.
Frequently Asked Questions
Ingredients
- 1 medium spaghetti squash *this recipe only uses 1/2 of the squash. Reserve the other half for another use!
- 1/4 cup olive oil divided
- 1 pint cherry or grape tomatoes
- 1 medium shallot
- 3 cloves garlic
- 1 8- ounce block of feta cheese
- 1 cup dry orzo
- Salt
- Pepper
- Optional: fresh basil or parsley to garnish
Instructions
- Preheat the oven to 400 F.
- Cut a spaghetti squash in half vertically. Using a spoon, scoop out the flesh and seeds. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet and roast in the oven for 45-50 minutes, until the skin can be easily pierced through with a fork.
- Cut the tomatoes in half. Thinly slice the shallot and garlic. In a baking dish, add the tomatoes, shallot, garlic, salt, and pepper. Drizzle with remaining 2 tablespoons of olive oil and toss to coat. Using a spoon, push the tomatoes to the side to create a space in the center and place the feta cheese there. Place the baking dish in the oven with the spaghetti squash for about 40-45 minutes.
- While everything is in the oven, cook the orzo. Bring a pot of water to a boil. Add the dry orzo and cook for about 7 minutes, until soft. Drain and rinse and set aside.
- Once the squash is done cooking, let cool for a few minutes. Using a fork, scrape the spaghetti strands out of the squash.
- Using a spoon, gently mix the feta and tomato mixture together. Add in 1/2 of the scraped spaghetti squash strands and all of the cooked orzo. Mix everything together, top with fresh herbs, and serve
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Love this recipe! So quick and easy and always delicious!