Baked spaghetti squash with cheese is the perfect side dish. It’s delicious, filling, and very easy to make. And it’s definitely company-worthy!
If you like cheesy noodles, I think you are going to love this spaghetti squash recipe. Warm, cheesy and gooey, it’s one of my favorite side dishes. My kids like it too, which always makes me happy. They are my toughest critics!
So I make this baked spaghetti squash recipe quite often. It’s such a wonderful comfort food, it’s nutritious, and it’s also very presentable.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Spaghetti squash: I use a small 2-lb. squash in this recipe.
Olive oil: This is by far my favorite oil to cook with. But if you’re concerned about its relatively low smoke point, you can use melted butter instead.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Spices: Oregano and garlic powder. Make sure they are fresh! A stale spice can easily ruin a dish.
Shredded mozzarella: Shred it yourself or use pre-shredded bagged cheese.
Grated parmesan: I prefer using finely grated parmesan, but coarsely shredded parmesan will also work if that’s all you have on hand.
How to bake spaghetti squash
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Carefully cut the squash in half, remove the pulp and the seeds, and bake it, covered, in a rimmed baking dish partially filled with water, 45-60 minutes at 400°F.
2. Let it slightly cool, then rake a fork back and forth to create strands and transfer them to a bowl. Work carefully, so that the shells remain intact.
3. Stir in the remaining ingredients, reserving part of the mozzarella and the Parmesan.
4. Stuff the mixture back into the shells. Sprinkle with the remaining cheese. Bake until the cheese is melted, about 10 more minutes.
You can use different cheeses
I almost always use shredded mozzarella. But any melty cheese will work. So you can experiment with provolone, fontina, or even a mild cheddar. Just make sure to avoid cheeses that become stringy when melted such as Swiss cheese.
What main course goes with baked spaghetti squash?
Truly anything goes, it’s such a versatile side dish. But since I bake it in a 400°F oven, I like to serve it with side dishes that I can cook in the same oven. It simply makes my life easier! So I often serve it with one of the following main dishes:
What about leftovers?
Leftovers of this baked spaghetti squash recipe keep well in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave, covered, on 50% power.
More tasty recipes that you might enjoy
A few more excellent spaghetti squash dishes that I make often and my entire family enjoys are:
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Baked Spaghetti Squash with Cheese
- 1 small spaghetti squash (2 lb.)
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 4 oz part-skim mozzarella, shredded, divided
- 2 tablespoons grated Parmesan
- Preheat the oven to 400 degrees F. Pierce the squash in a few places with a fork and microwave for 1 minute, to slightly soften.
- Using a large, sharp knife, cut the squash in half lengthwise. Place it on a sturdy cutting board, and work very carefully. First slice off the stem end of the squash, then stand the squash upright on this flat end and carefully use your knife to slice it in half.
- Using a spoon, remove the seeds and pulp.
- Place the squash halves, cut side down, in a rimmed 9 X 13 baking dish. Add enough water to come 1/2 inch up the sides of the baking dish. Cover with foil and bake 45 minutes. Turn over (carefully, the pan and water will be very hot and hot steam will escape) and check to see if done by piercing with a fork. If done, spaghetti squash will be soft and easily pierced. If not done, cover again and bake on the second side 15 more minutes, until very tender.
- When done, transfer the spaghetti squash to a cutting board and allow to cool until easier to handle, about 10 minutes. Leave the oven on.
- Rake a fork back and forth across the squash to remove its flesh in strands, transferring the strands to a bowl. Work gently, so that the shell remains intact. You should get about 13-14 oz of cooked strands.
- Add the olive oil, salt, pepper, oregano, garlic powder and 3 oz of the cheese. Mix well.
- Stuff the mixture back into the empty shells. Sprinkle with the remaining mozzarella and with the Parmesan.
- Return the stuffed shells to the pan (drain it of any remaining water). Bake until cheese is melted, about 10 more minutes. Serve immediately.