Baked Spaghetti Squash Delight

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 4
★★★★★
Be the First to Review!

Baked Spaghetti Squash Delight is a simple yet satisfying dish that transforms humble ingredients into a cozy meal. With strands of tender squash and a rich, tomato-based sauce, this recipe is a lighter take on traditional pasta dishes, perfect for a comforting weeknight dinner.

Ingredients for Baked Spaghetti Squash Delight

Spaghetti squash acts as a low-carb substitute for pasta, offering a slightly sweet and nutty flavor. Olive oil helps roast the squash to tender perfection, while also adding richness to the sauce. Onion and garlic form the aromatic base of the sauce, giving it depth and warmth. Crushed tomatoes are the heart of the sauce, providing a tangy, robust backbone to the dish. Italian herbs such as oregano and basil bring classic Italian flavors, enhancing the sauce's complexity. Salt and pepper balance and enhance the other flavors. Mozzarella cheese melts beautifully, creating a creamy layer, and Parmesan cheese adds a sharp, savory finish to the top.

Tips & Tricks

  • For easier cutting, microwave the whole squash for 3–4 minutes to soften the skin.
  • Feel free to add a pinch of red pepper flakes to the sauce if you like a hint of heat.
  • Use a large spoon to scoop out the seeds easily without making a mess.
  • To prevent watery squash, salt it lightly after scraping into strands and let it sit for a few minutes before assembling the dish.

Serving Suggestions

This dish pairs wonderfully with a crisp Caesar salad or garlic bread to soak up the sauce. A glass of light red wine, such as a Pinot Noir, complements the flavors beautifully if you’re dining with adults.

Frequently Asked Questions

Can I prepare this dish ahead of time?
Yes, you can assemble the dish up to the baking step and refrigerate it. Just bake it off when you're ready to eat.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Can I use fresh tomatoes instead of canned?
Absolutely! Just dice them finely and simmer longer to let them break down into a sauce.

Baked Spaghetti Squash Delight Recipe Walkthrough

Start by preheating your oven to 400°F (200°C). This ensures it's hot and ready by the time you're done prepping the squash. Carefully slice your spaghetti squash in half lengthwise and scoop out the seeds with a spoon, just like you would a pumpkin.

Drizzle some olive oil inside the squash halves and sprinkle with salt and pepper. This step not only adds flavor but also helps the squash roast evenly. Place the halves cut-side down on a baking sheet; this allows the steam to escape and ensures even cooking. Slide the sheet into the preheated oven and bake for about 40 minutes. You’ll know it’s done when a fork easily pierces the flesh and it separates into spaghetti-like strands.

While the squash is baking, heat a tablespoon of olive oil in a skillet over medium heat. Toss in the diced onion and minced garlic, sautéing until they’re soft and fragrant — about five minutes should do. Stir in the crushed tomatoes and Italian herbs, seasoning with a pinch of salt and pepper. Let this simmer for around 10 minutes to meld the flavors.

Once the squash is out of the oven, let it cool a bit before handling. Use a fork to gently scrape the flesh into strands, resembling spaghetti. Reduce the oven temperature to 350°F (175°C).

In a suitable baking dish, start by spreading a layer of tomato sauce. Next, add a layer of the spaghetti squash strands, followed by a sprinkling of mozzarella cheese. Repeat the layers, finishing with a generous topping of Parmesan cheese. Slide the dish back into the oven and bake for another 20 minutes. You’re aiming for bubbly, golden-brown cheese on top.

Once baked, let the dish cool slightly before serving. This little rest helps the flavors settle and makes it easier to serve.

Why You'll Love This Recipe

  • A healthier alternative to pasta, using spaghetti squash as the base.
  • Rich in flavors with a delightful mix of Italian herbs and cheeses.
  • Simple, straightforward preparation requiring minimal kitchen skills.
  • Uses easily accessible and budget-friendly ingredients.

Ingredients

1 medium spaghetti squash
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 teaspoon dried Italian herbs
Salt and pepper to taste
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated

Step-by-step Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the insides with olive oil and season with salt and pepper.
4. Place the squash halves cut-side down on a baking sheet.
5. Bake in the preheated oven for 40 minutes, or until the flesh is tender and easily separates into strands with a fork.
6. While the squash bakes, heat the remaining olive oil in a skillet over medium heat.
7. Add the onion and garlic, sautéing until soft and fragrant.
8. Stir in the crushed tomatoes, Italian herbs, salt, and pepper; let simmer for 10 minutes.
9. Once the squash is cooked, use a fork to scrape the flesh into spaghetti-like strands.
10. Reduce the oven temperature to 350°F (175°C).
11. In a baking dish, spread a layer of the tomato sauce, then a layer of spaghetti squash, followed by a layer of mozzarella cheese.
12. Repeat the layers, finishing with a topping of Parmesan cheese.
13. Bake in the oven for 20 minutes, or until the cheese is bubbly and golden brown.
14. Let cool slightly before serving.

Ratings and Comments

Thank you for your rating!