baked spaghetti squash recipe
The Best baked spaghetti squash recipe
I love this dish because it’s so versatile. It works for any occasion—whether you’re serving it as a side for a family dinner or as a main course for a casual weeknight meal. It’s perfect for meal prep too, since it keeps well and reheats beautifully. And honestly, there’s something comforting about the way it holds up to marinara, Alfredo, or even just a drizzle of olive oil and fresh herbs. My kids especially love it when I add a little bit of their favorite cheese or even a sprinkle of smoked paprika for a little extra flavor. It’s also a great way to use up squash that’s on sale or to enjoy in season, and it’s way lighter than traditional pasta—so it’s a healthier option without sacrificing taste. Plus, it’s a great way to get everyone in the kitchen, even the little ones, since they can help scoop out the seeds and toss in some toppings. It’s a no-fuss, crowd-pleaser that’s always a hit.
Creamy Garlic Tomato Spaghetti Squash
A light, comforting dish where spaghetti squash replaces traditional pasta, loaded with a rich tomato-garlic sauce and topped with melted cheese for a satisfying meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 medium spaghetti squash (about 3 lbs)
- 1 tbsp olive oil
- ½ tsp salt
- 1 cup canned tomato sauce
- 2 cloves garlic, minced
- ½ cup heavy cream (or coconut milk for a lighter option)
- ¼ cup grated Parmesan cheese
- 1 tbsp butter
- Salt and pepper to taste
- ½ cup shredded mozzarella cheese
- Handful of fresh basil, chopped
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil and sprinkle with salt. Microwave the halves for 3–4 minutes to soften slightly, then transfer to a baking sheet. -
2
Bake the squash for 25–30 minutes until tender and easily pierced with a fork. Let cool slightly before scooping out the flesh with a fork, which will resemble spaghetti strands. -
3
In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in tomato sauce and heavy cream, simmering for 5 minutes. Stir in Parmesan cheese until melted. Season with salt and pepper. -
4
Toss the spaghetti squash strands in the garlic sauce, then transfer to a serving dish. Top with shredded mozzarella and fresh basil.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Sharp knife
- Cutting board
- Microwave-safe bowl (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Garlic Tomato Spaghetti Squash Works
❓ Frequently Asked Questions About Creamy Garlic Tomato Spaghetti Squash
How do I choose the best spaghetti squash for this recipe?
Use a medium to large spaghetti squash with a smooth, firm skin and a bright orange hue—these varieties hold their shape best when roasted. Avoid overly soft or shriveled specimens, as they’ll produce fewer noodles.
Can I substitute olive oil for butter in the recipe?
Yes, you can replace the butter with olive oil (about the same amount). Olive oil adds a subtle fruity flavor and works well for roasting, though it won’t brown as easily as butter.
What if my spaghetti squash isn’t perfectly round?
Roundness isn’t critical. Cut it in half lengthwise, scoop out the seeds, and roast as usual. The flesh will still separate into strands, though slightly uneven texture may result.
How long should I let the squash cool before serving?
Let the squash cool completely (at least 10 minutes) before scooping out the strands. The flesh will be easier to handle and less likely to stick to your hands or utensils.
