When you’re craving spaghetti but want a healthier, lower-carb alternative, baked spaghetti squash is a top choice. This versatile squash is simple to prepare, yields tender strands that resemble pasta, and makes a satisfying, nutritious dinner.
Baked Spaghetti Squash Recipe
Baked spaghetti squash has a delicious texture and mild flavor that pairs well with many toppings. If you need a quicker method, you can microwave the squash; it cooks faster while still tasting great. For guidance on that method, look for microwave spaghetti squash tutorials or videos if you prefer not to use the oven.
Favorite Toppings
Popular toppings include a favorite marinara or tomato sauce and a sprinkle of grated cheese for a classic feel. When fresh tomatoes and basil are available, they create a bright, fresh dish—especially if you roast the cherry tomatoes first. Roasted cherry tomatoes add concentrated sweetness and an elegant touch, making this a healthy and flavorful meal.
Video: How to microwave spaghetti squash
Baked Spaghetti Squash with Fresh Tomatoes & Parmesan Cheese
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Ingredients
- 1 whole spaghetti squash
- 3 Tablespoons olive oil, divided
- 1/2 onion, diced
- 3 cloves garlic, finely minced
- 1 cup cherry tomatoes, halved
- 3/4 cup (60g) coarsely grated Parmigiano-Reggiano
- 1/2 cup fresh chopped basil leaves
- 1 teaspoon kosher salt, or more to taste
- fresh cracked black pepper, to taste
Instructions
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Preheat the oven to 375°F (190°C). Lightly oil a sheet pan with 1 tablespoon of olive oil.
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Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and fibrous bits, then place the halves cut-side down on the prepared sheet pan.
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Bake for about 45 minutes, or until the flesh is tender and separates easily into strands when scraped with a fork. Gently loosen the strands from the shells and set them aside.
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Heat a large sauté pan over medium heat. Add the remaining 2 tablespoons of olive oil, then sauté the diced onion and minced garlic until softened, stirring frequently. Add the halved cherry tomatoes and cook until they begin to soften, about 2–3 minutes.
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Stir the spaghetti squash strands into the tomato mixture, add salt, and heat through for less than a minute. Remove from the heat, then gently fold in the Parmigiano-Reggiano and fresh basil. Adjust seasoning with additional salt and cracked black pepper if desired. Serve immediately.
Video
Nutrition Information per Serving
Other Favorite Spaghetti Squash Recipes
- Garlic Parmesan Spaghetti Squash
- Spaghetti Squash with Sausage and Parmesan
- Cheesy Saucy Spaghetti Squash
- Explore additional spaghetti squash recipes for more ideas and variations.
- This recipe was originally published in 2013 and has been updated with a new video.
