Baked spaghetti squash with cheese is the perfect healthy side dish. It’s delicious, filling, and very easy to make. And it’s definitely company-worthy!
Warm, cheesy and gooey, this baked spaghetti squash recipe is one of my favorite side dishes.
I make it quite often. It’s such a classic comfort food, and it’s also very presentable. I often serve it as a healthy side dish on Thanksgiving.
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
- Extra virgin olive oil
- Kosher salt and black pepper
- Spices: oregano and garlic powder
- Shredded mozzarella
- Grated Parmesan
How to make cheesy baked spaghetti squash
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- 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.
- 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.
- Stir in the remaining ingredients, reserving part of the mozzarella and the Parmesan.
- Stuff the mixture back into the shells. Sprinkle with the remaining cheese.
- Bake until the cheese is melted, about 10 more minutes.
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:
Is it a healthy recipe?
What about leftovers?
Leftovers 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 dishes that I make often and my entire family enjoys are:
Cheesy Baked Spaghetti Squash
- 1 small spaghetti squash (2 lb.)
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon 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.