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Baked Spaghetti Squash with Tomato Sauce and Cheese

This Baked Spaghetti Squash with Tomato Sauce and Cheese is a simple, wholesome meal that's packed with Italian-inspired flavor. Tender roasted spaghetti squash is tossed with rich tomato sauce, topped with melty mozzarella and Parmesan cheese, then baked until bubbly and golden. It's an easy, comforting dinner that's naturally gluten-free and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine Italian
Servings 4
Calories 290 kcal

Ingredients
  

  • 1 medium spaghetti squash (about 2 ½–3 pounds)
  • 2 Tbsp. olive oil divided
  • Salt and freshly ground black pepper, to taste
  • 2 cups tomato sauce
  • 2 cloves garlic, minced
  • 1 tsp.  dried oregano
  • ¼ cup fresh basil, chopped (plus extra for garnish)
  • 1½ cups shredded mozzarella cheese
  • ½ cup grated parmesan cheese

Instructions
 

  • Preheat the oven:
    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Prepare the squash:
    Carefully cut the spaghetti squash in half crosswise and scoop out the seeds. Drizzle the inside with 1 tablespoon olive oil, then season with salt and pepper. Place cut side down on the prepared baking sheet.
  • Roast:
    Bake for 35–40 minutes, or until the flesh is tender and easily pulls into strands with a fork. Remove from the oven and let cool slightly.
  • Make the sauce:
    While the squash roasts, heat 1 tablespoon olive oil in a medium size pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in tomato sauce, oregano, and basil. Simmer for 10–15 minutes, then season with salt and pepper to taste.
  • Combine:
    Once the squash is cool enough to handle, use a fork to shred the flesh into spaghetti-like strands. Leave the strands in the shell halves or transfer them to a baking dish. Spoon the tomato sauce evenly over the squash and toss gently to combine.
  • Add cheese and rebake:
    Top each half (or the baking dish) with shredded mozzarella and grated parmesan. Return to the oven and bake for 10–15 minutes, until the cheese is melted and golden.
  • Serve:
    Garnish with fresh basil and an extra drizzle of olive oil. Serve hot, right from the shell for a rustic presentation or plated for a cozy Italian-inspired meal
Keyword baked spaghetti squash recipe