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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