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!
BAKED CHEESY SPAGHETTI SQUASH RECIPE
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.
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. This is the best way in my opinion!
I love easy recipes like this that are also healthy!
INGREDIENTS IN THIS BAKED CHEESY SPAGHETTI SQUASH
MILK OR PARMESAN CHEESE
FRESH THYME OR PARSLEY
HOW DO YOU BAKED SPAGHETTI SQUASH?
You will love how easy it is to bake spaghetti squash! It makes a nice, low carb option to regular pasta.
Start by preheating the oven to 400 degrees.
Cut the squash in half with a sharp knife. Scrape out the membrane and seeds.
Rub the 1 teaspoon of olive oil over the squash halves.
Sprinkle the spaghetti squash with salt.
Place the squash cut-side down on a parchment lined baking sheet or a baking dish.
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, 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. Sprinkle extra cheese on top.
Cover with aluminum foil and bake for another 20 minutes.
Remove the foil and bake for 15-20 more minutes or until the cheese is slightly golden and bubbly.
*Note that the cooking time depends on the size of your squash. Do not overcook, you want the squash strands to be al dente and not mushy.
Take out of the oven and with the help of a fork, scrape into long strands, combining with the sauce.
Garnish with fresh thyme and parsley and enjoy warm.
TIPS FOR BAKING SPAGHETTI SQUASH
SALT: Salting the spaghetti squash before cooking is essential to pull out the moisture and ensure it doesn’t become mushy. I suggest use corse salt and letting it sit on the squash for 15 minutes before roasting.
DON’T OVERCOOK: 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.
RIPE: 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.
HOW SHOULD I SERVE SPAGHETTI 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.
Here are some of my favorites:
PESTO: Mixing the spaghetti squash noodles with pesto is a great way to enjoy it. Try this homemade pesto.
MARINARA 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.
SWEET FLAVORS: If you love the sweet flavors of fall try adding them to the squash. I love adding brown sugar and cinnamon. You could also do honey with cinnamon.
HOW DO I STORE LEFTOVER SPAGHETTI SAUCE?
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.
REHEATING LEFTOVERS: You can reheat the cheesy spaghetti squash in a skillet over medium heat until warmed through.
WHAT TO PAIR WITH THIS BAKED CHEESY SPAGHETTI SQUASH RECIPE?
CHILI OR SOUP: Top your spaghetti squash with this Easy Pork Chili or Chili Con Carne. Soup is also a great thing to pair with spaghetti squash. I often make this Lebanese Lentil Soup or Moroccan Red Lentil Soup.
- 1 Spaghetti squash, halved and deseeded
- Corse salt for drawing water out of the squash
- 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
- Fresh thyme for garnish
- Fresh parsley for garnish
- 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.
I love to add some fresh thyme on top to give it some herby lavor but it’s optional.