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This Baked Cheesy Spaghetti Squash Recipe is an easy fall and winter recipe. I share how to easily bake a spaghetti squash and use the squash noodles as a base for a delicious cheesy sauce. You are going to love this comforting meal!
I am not sure that anything can ever really replace pasta but if something were going to, spaghetti squash noodles would be it. Many people know this technique of making low-carb noodles out of squash.
You can pair them with cheese like in today’s Baked Cheesy Spaghetti Squash Recipe, pair it with pesto, butter and herbs or simply drizzle some extra virgin olive oil and spices over top. Once you make spaghetti squash one time you will be doing it over and over again, I promise. I love this time of year for all of the winter squashes that I can consume.
Some favorites in the winter months are this Parmesan Delicate Squash, Mediterranean Stuffed Acorn Squash or this Butternut Squash Apple Bake.
There are different methods to make spaghetti squash from in the microwave, slow cooker, instant pot to roasting in the oven. After trying a few different ways I personally find that roasting it helps bring out the flavor and creates better spaghetti strands that aren’t mushy.
Recipe Ingredients
You will love this easy recipe and the simple ingredients. It is one of my favorite recipes!
- Squash: This recipe uses spaghetti squash. You will love how it turns into long, stringy pasta like squash that is used for this savory, delicious meal.
- Pesto: You can use fresh homemade pesto or you can buy your favorite store-bought pesto.
- Cheese: There are a few kinds of cheese in this stuffed squash recipe. It uses ricotta cheese, mozzarella cheese and Parmesan cheese to create the cheesy mixture that pairs with the spaghetti squash.
How do you Make this Baked Spaghetti Squash
Step 1: Bake Squash: Place the squash cut side down on a parchment lined baking sheet. Bake for 20 minutes or until the squash is slightly soft. Remove from the oven.
Step 2: Prepare Cheese Sauce: Meanwhile prepare the cheese sauce. In a bowl combine the pesto with the ricotta cheese, 3/4 cup mozzarella and parmesan cheese. Add the milk and stir to combine. Season with salt and pepper.
Fill the spaghetti squash boats with the cheese sauce. Cover with aluminum foil and bake for another 20 minutes.
Step 3: Scrape Squash: Remove the foil, sprinkle with the remaining 1/4 cup mozzarella cheese and bake for another 5 minutes or until the cheese is slightly golden and bubbly.
Take out of the oven and with the help of a fork, scrape into strands, combining with the sauce. Garnish with fresh thyme and parsley and enjoy warm.
How to Serve this Squash
Aside from a cheesy creamy sauce that I made in this recipe there are a lot of other ways to use the roasted spaghetti squash.
- Pesto: Mixing the spaghetti squash noodles with pesto is a great way to enjoy it. Try this homemade pesto.
- Sauce: You can enjoy your spaghetti squash the way you do a normal pasta meal. I love adding a slow cooker spaghetti sauce to mine.
- Protein: Adding protein to the spaghetti squash is a great way to serve this as a full meal. I love topping with Chicken Parmesan, Mediterranean Turkey Meatballs or Pork Meatballs.
- Olive Oil: I often will just serve my spaghetti squash with extra virgin olive oil and fresh herbs. You can also sprinkle spices like za’atar, Italian seasoning or crushed red pepper.
- Breadcrumbs: Another thing I love to do to this Baked Cheesy Spaghetti Squash is to add regular breadcrumbs or panko breadcrumbs at the end of baking. I sprinkle them over the cheese.
Storage Tips
- Reheating: You can reheat the cheesy spaghetti squash in a skillet over medium heat until warmed through.
- Refrigerator: You can store spaghetti squash in an airtight container for up to 5 days.
- Freezer: I personally do not suggest freezing spaghetti squash as it gets soggy and mushy.
Recipe FAQ
You can overbook spaghetti squash. To avoid this place the squash cut side down. If you have a 2 pound squash I find it takes about 40 minutes total to roast. If you have a small squash check it after about 30 minutes. To check if it is done, flip one half of the spaghetti squash over and run a fork down the top edge of the squash to see if it easily scrapes into noodles.
To determine if a squash is ripe you will want it to be a golden yellow or a dark yellowish color. The skin of the squash will be hard and thick.
If you use your fingernail to poke the squash, you will know it’s ripe if your nail doesn’t penetrate through the squash.
More Squash Recipes
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Baked Cheesy Spaghetti Squash Recipe
Ingredients
- 1 Spaghetti squash, halved and deseeded
- Salt and pepper to taste
- 3 tablespoons pesto
- 1/3 cup ricotta cheese
- 1 cup mozzarella cheese, shredded + divided
- 1/2 cup parmesan cheese
- 3/4 cup milk, or cream
- thyme , for garnish
- parsley, for garnish
Instructions
- Start by preheating the oven to 400 degrees. Cut the squash in half. Sprinkle the spaghetti squash with corse salt and let sit for 15 minutes to draw out moisture.
- Rub the 1 teaspoon of olive oil over the two halves of the spaghetti squash. Place the squash cut side down on a parchment lined baking sheet.
- Bake for 20 minutes or until the squash is slightly soft. Remove from the oven.
- Meanwhile prepare the cheese sauce. In a bowl combine the pesto with the ricotta cheese, 3/4 cup mozzarella and parmesan cheese.
- Add the milk and stir to combine. Season with salt and pepper.
- Fill the spaghetti squash boats with the cheese sauce. Cover with aluminum foil and bake for another 20 minutes.
- Remove the foil, sprinkle with the remaining 1/4 cup mozzarella cheese and bake for another 5 minutes or until the cheese is slightly golden and bubbly.
- Take out of the oven and with the help of a fork, scrape into strands, combining with the sauce. Garnish with fresh thyme and parsley and enjoy warm.
Notes
- I love to add some fresh thyme on top to give it some herby flavor but it’s optional.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
