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Oven-roasted Kabocha Squash Pasta with Feta Cheese

Baked feta cheese pasta with kabocha squash and tomatoes – a delightful one-pot meal straight from the oven.
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 4

Ingredients

  • 1 small kabocha squash need approx. 3 cups or 350g
  • 1 ½ cups cherry tomatoes
  • 1 small red onion
  • ¼ cup walnuts
  • 7 oz spaghetti pasta
  • 7-8 oz feta cheese block
  • approx. 1 ¾ cups water
  • salt, black pepper
  • 1 tsp dried thyme or 1 tbsp fresh thyme
  • 1 tsp honey
  • fresh parsley handful

Instructions

  • Preheat your oven to 375°F.
  • Cut your squash into small bite-sized cubes and continue to half the cherry tomatoes.
  • Slice your red onion into half-moons or quarter-moons. Roughly crumble the walnuts.
  • Place your spaghetti pasta in the casserole dish, then spread the veggies and walnuts evenly across the top by hand. Make a small indent in the middle and place your block of feta cheese inside. Carefully pour the water over the ingredients and season well with salt, black pepper, and thyme. Drizzle the honey over the top.
  • Place the baking dish in the oven and bake for approximately 55-60 minutes. (Spaghetti and squash should be fully cooked, otherwise, adjust baking time until done.)
  • Remove baking dish from the oven and garnish it with your finely chopped parsley. Using a fork (or something similar) break up the feta cheese and combine everything well to form a creamy sauce to finish off this delicious pasta dish.

Notes

In need of more detailed instructions? Simply scroll up to my blog post to find step-by-step instructions! Happy creating!

Nutrition

Calories: 425kcal
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