This one’s simple, cozy, and somehow still feels a little fancy.
You roast a spaghetti squash until it’s golden and tender, fluff up those noodle-like strands, and then pile on warm marinara and melted cheese.
It’s like a lighter version of baked spaghetti, but still super satisfying.
Why I Love This Recipe
This one has saved me on so many busy nights. It’s one of those dinners that feels comforting but still leaves you feeling good after. And the best part? You only need a few ingredients to pull it off.
- You get the fun of noodles without boiling a pot of pasta
- The squash becomes its own bowl, so there’s less cleanup
- You can prep the squash ahead and just reheat with sauce and cheese
- It works as a main or a side dish
- It’s cozy, healthy, and still full of flavor
Servings and Time
Serves: 2 (as a main), 4 (as a side)
Total Time: 50 minutes
What You’ll Need
- 1 medium spaghetti squash (about 2.5 to 3 pounds)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1½ cups marinara sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese
- 2 tablespoons chopped fresh basil (optional)
Pro Tips
- Roast the squash cut side down so it cooks evenly and gets caramelized edges
- Use a fork to fluff the strands while the squash is still warm — it’s easier
- Let the squash sit for a minute after roasting so steam doesn’t make it soggy
- If you like a thicker sauce, simmer your marinara for 5–10 minutes before adding
- Use whole milk mozzarella for the best melt and stretch
Tools Required
- Sharp knife
- Spoon (to scoop out seeds)
- Baking sheet
- Parchment paper
- Fork
- Small saucepan
- Oven-safe serving dish or use squash shell as bowl
Substitutions and Variations
- Use vegan cheese to make it dairy-free
- Add sautéed spinach or mushrooms to the sauce for more veggies
- Swap marinara for pesto or Alfredo for a flavor change
- Add cooked sausage or lentils for extra protein
- Use Italian seasoning or chili flakes for more punch
Make Ahead Tips
You can roast the squash ahead of time and store the strands in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, then top with sauce and cheese before baking.
Step-by-Step Instructions
Step 1: Prep and Season the Squash
Cut 1 medium spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with 1 tablespoon olive oil total, and sprinkle with ½ teaspoon salt and ½ teaspoon black pepper. Place cut side down on a parchment-lined baking sheet.
Step 2: Roast the Squash
Bake the seasoned squash halves at 400°F for 40 minutes, until the flesh is fork-tender and the edges are lightly golden.
Step 3: Fluff the Strands
Remove the squash from the oven and let it cool for 5 minutes. Then, using a fork, gently scrape the flesh to create spaghetti-like strands, keeping them in the squash shell if using it as a bowl.
Step 4: Heat the Marinara
In a small saucepan, warm 1½ cups marinara sauce over medium heat until bubbling, about 5–7 minutes.
Step 5: Assemble and Top with Cheese
Spoon the hot marinara sauce evenly over the fluffed squash strands. Sprinkle 1 cup shredded mozzarella cheese and 2 tablespoons grated parmesan over the top.
Step 6: Bake Until Melty
Return the squash halves to the oven and bake at 400°F for another 8–10 minutes, or until the cheese is melted and bubbly.
Step 7: Garnish and Serve
Remove from oven and sprinkle with 2 tablespoons chopped fresh basil. Serve hot, straight from the squash shell or transfer to plates.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F or microwave until warmed through. The squash may release a little water after sitting — just drain off extra liquid before serving.
Macros Information (per serving, serves 2 as a main)
- Calories: ~370
- Protein: ~18g
- Carbs: ~25g
- Fat: ~22g
- Fiber: ~6g
Why This Recipe Works (Quick Science)
Spaghetti squash has long strands thanks to the way its fibers grow in a circular pattern. Roasting it brings out sweetness and gives it a tender, noodle-like texture. Heating the marinara separately lets it thicken, so it doesn’t water down the squash. Topping with cheese and baking again pulls it all together into a melty, cozy finish.
Common Mistakes
- Not roasting long enough — squash needs to be fork-tender to fluff easily
- Using watery sauce — thicken it first to avoid soggy squash
- Scooping the squash too hard — you’ll tear the shell if using it as a bowl
- Skipping the second bake — this step melts the cheese and makes it feel finished
What to Serve With
- Garlic bread or sourdough toast
- Simple green salad with lemon vinaigrette
- Roasted broccoli or green beans
- A glass of red wine or sparkling water with lemon
FAQ
Can I use frozen spaghetti squash?
Not recommended — it gets mushy. Use fresh for best texture.
Can I use a different cheese?
Totally — provolone, fontina, or even vegan cheese all work.
Can I microwave the squash instead of roasting?
Yes, but it won’t have the same caramelized flavor. Roast if you can.
Is this low-carb?
Yes! It’s much lower in carbs than regular pasta and high in fiber.
Can I double this recipe?
Yes — just use two squash and double the rest. Great for meal prep too.