An easy cheesy baked spaghetti squash recipe that makes for a perfect summer side dish.
A perfect side dish for your favorite summer dinner
I’ve been just in love with this cheesy baked spaghetti squash recipe. It uses fresh, ripe summer tomatoes, a big spaghetti squash, lots of fresh basil, and plenty of cheese. This makes for a decadent side dish that would pair perfectly with roasted sun-dried tomato chicken or make it doubly cheesy with cheesy pork cutlets. It would also be delicious with grilled chicken or grilled steak. Yum!
How to make cheesy baked spaghetti squash
You don’t need many ingredients, but it does require a bit of time because you need to roast the spaghetti squash for a bit.
What you need
- Spaghetti squash: This is really ideal for spaghetti squash; I wouldn’t recommend substituting it here.
- Ripe tomatoes: I use about a pound of ripe summer tomatoes, but you can use a can of diced or crushed tomatoes instead.
- Onion and garlic: I keep the sauce simple and flavor it with just onion, garlic, and crushed red pepper. It really lets the tomatoes shine!
- Basil: I add about a cup of fresh basil leaves to the sauce right before baking.
- Cheese: I use a mix of store-bought shredded mozzarella cheese and freshly grated Parmesan. I have made this before using mozzarella pearls, but I don’t advise it. The shredded mozzarella works better, in my opinion.
How to roast spaghetti squash
The first step of the recipe is roasting the spaghetti squash. I use a BIG one, about 4 pounds total! You can use a more average-sized squash, but I recommend aiming for at least 3 pounds ideally.
- Step 1: Halve the spaghetti squash lengthwise. Be sure to use a large, heavy knife, especially if you’re working with a large squash. Scoop out the seeds using a spoon and discard them.
- Step 2: Drizzle the inside of the squash with olive oil, season generously with salt and pepper, and rub the entire squash with the oil.
- Step 3: Bake it! Transfer it to a baking sheet, cut side down, and then roast at 425ºF for 30–40 minutes. Roast smaller squash–2½ to 3 pounds–for about 30 minutes and larger squash up to 4½ pounds for 40–45 minutes.
Remove it from the oven and let cool for a bit. From there, use a fork to scoop out the flesh of the squash into long strands.
How to make the rest of the recipe
- Step 1: While the squash roasts, prepare the tomatoes. Because I’m using large, ripe tomatoes, I advise grating them on a box grater! This gives you the consistency of crushed tomatoes without needing to dice them or blanch them. Plus, no skins in the sauce! Alternatively, you can use a can of tomatoes instead.
- Step 2: Sauté an onion in olive oil and minced garlic. Add a generous amount of crushed red pepper and tomatoes. Bring to a boil and simmer, uncovered, as the squash roasts.
- Step 3: Add the shredded squash, half the cheese, and the basil to the sauce. Stir to combine. Add the rest of the cheese to the top of the casserole and then transfer to the oven. Bake it for about 15 minutes until the cheese is bubbly. If you like, you can broil the cheese for a minute or two for additional browning.
From there, you’re ready to serve! Simply finish with fresh basil on top and dig in!
Community-tested and community-approved. Here’s what Tasters are saying about this recipe.
“This squash was super tasty, a little kick from the red pepper and cheese 10/10!”
–Vic S., Independent Recipe Tester
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Cheesy Baked Spaghetti Squash
An easy cheesy baked spaghetti squash recipe that makes for a perfect summer side dish.
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Servings: 4
Calories: 310kcal
Equipment
Ingredients
- 1 large spaghetti squash (3–4 pounds, halved lengthwise and seeds removed)
- 2 tablespoons extra virgin olive oil (divided)
- 1 yellow onion (peeled and diced)
- 5 cloves garlic (peeled and minced)
- 1 teaspoon crushed red pepper
- 1 pound large tomatoes (grated or use 14.5-ounce can diced tomatoes)
- 1 cup fresh basil leaves (roughly chopped, plus more for serving)
- 1 cup shredded mozzarella cheese
- ½ cup Parmesan cheese (freshly grated)
- Salt and pepper
Instructions
Roast the spaghetti squash:
- Preheat the oven to 425ºF. Rub the flesh of the spaghetti squash with 1 tablespoon olive oil. Season with 1 teaspoon salt and 1 teaspoon black pepper.
- Transfer the spaghetti squash to a baking sheet cut side down. Transfer to the oven for 40 minutes or until it is completely soft and browned.
- Remove from the oven and let cool for 10 minutes. Carefully use a fork to scrape out flesh into long strands. Set aside.
- Leave the oven on at 425ºF.
Make the sauce:
- Slice of a thin sliver from the bottoms of the tomatoes. Grate them against the large holes of a box grater and discard the skin.
- Heat 1 tablespoon extra virgin olive oil in an ovenproof skillet over medium heat. Add the onion and cook for 5–6 minutes until translucent. Add the garlic and crushed red pepper. Cook for 1 minute until fragrant.
- Add the grated tomatoes and bring to a boil. Reduce the heat, add a big pinch of salt and pepper, and simmer uncovered for 30 minutes until thick and jammy. Taste and add more salt, pepper, or crushed red pepper to taste.
Bake the spaghetti squash casserole:
- Add the prepared spaghetti squash to the skillet of tomato sauce and toss to combine. Add half the mozzarella cheese, half the grated Parmesan cheese, and all the basil. Stir to combine.
- Sprinkle the remaining mozzarella and Parmesan on top. Transfer to the oven for 15 minutes or until the cheese is bubbly and melted.
- If desired, turn on the broiler and broil for 1–2 minutes until the cheese browns in spots on top. Remove from the oven and let stand for 5–10 minutes.
To serve:
- Serve the spaghetti squash casserole at the table with more fresh basil leaves on top. Enjoy!
Nutrition
Calories: 310kcal | Carbohydrates: 26g | Protein: 14g | Fat: 18g | Sodium: 433mg | Fiber: 6g | Sugar: 11g | Vitamin C: 25mg
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This was great!