If your heart skips a beat at the mention of creamy, cheesy comfort food—but you want a lighter, veggie-forward twist—the Baked Spaghetti Squash and Cheese Recipe is your new go-to! This dish transforms humble spaghetti squash into luscious, golden strands tossed in a velvety cheese sauce and baked to bubbling perfection. You get all the cozy vibes of a classic mac and cheese, but with a playful noodle swap that adds gorgeous color, subtle sweetness, and extra goodness to your plate.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be delighted by how a short, familiar list of ingredients can create such a crave-worthy meal. Each component in this Baked Spaghetti Squash and Cheese Recipe has a special role—contributing flavor depth, creamy texture, or that irresistible golden finish.
- Spaghetti squash: Roasts into tender, noodle-like strands that become the heart of this cheesy bake.
- Olive oil: Helps coax out the squash’s natural sweetness and ensures perfect roasting.
- Salt: Balances and brings out all the savory flavors throughout the dish.
- Black pepper: Adds just the right touch of warmth and contrast to the creamy sauce.
- Butter: Forms a rich base for the classic roux, giving the cheese sauce its silkiness.
- All-purpose flour: Thickens the sauce—swap for gluten-free flour if you’d like a GF version.
- Milk: Lends creaminess and body, making the sauce decadent without heaviness.
- Garlic powder: Adds subtle aromatic depth that infuses every bite.
- Onion powder: Gives a little sweet-savory dimension that rounds out the cheese flavor.
- Shredded sharp cheddar cheese: Melts into the sauce for that classic gooey, tangy punch.
- Grated Parmesan cheese: Finishes the sauce with nutty, salty complexity.
- Paprika (optional): Sprinkled on top for a gentle smokiness and a beautiful golden hue.
- Chopped parsley: Brightens up the dish as a fresh and colorful garnish.
How to Make Baked Spaghetti Squash and Cheese Recipe
Step 1: Prep and Roast the Squash
Start by preheating your oven to 400°F (200°C). Slice the spaghetti squash lengthwise—a careful job, as its tough skin means you might need a little muscle. Scoop out the seeds, then drizzle each half with olive oil and season generously with salt and black pepper. Place the halves cut-side down on a baking sheet. Roast for 35 to 40 minutes, until the flesh is fork-tender and separates easily into golden “noodles.”
Step 2: Make a Simple, Creamy Cheese Sauce
While the roasted squash cools, it’s time to make cheese sauce magic! Melt butter in a saucepan over medium heat. Add the flour and whisk constantly for about a minute, letting it bubble slightly—this removes any raw flour taste. Gradually pour in the milk while whisking, letting it thicken for 3 to 4 minutes. Once the mixture is smooth and luscious, stir in garlic powder and onion powder, then add both cheeses. Keep stirring until it all melts into a dreamy, glossy sauce.
Step 3: Combine Squash and Cheese Sauce
Use a fork to gently scrape the roasted spaghetti squash into spaghetti-like strings. Transfer the squash strands to a large mixing bowl. Pour your hot cheese sauce over the top and mix well until every strand gleams with cheesy goodness. If you want to add in cooked veggies or bacon, now’s the perfect time!
Step 4: Assemble and Bake
Grease a 9×9-inch baking dish and pour in your cheesy squash mixture. Smooth the top, then scatter over a little extra cheddar or Parmesan, and dust lightly with paprika for a hint of smokiness and color. Lower the oven to 375°F (190°C) and bake for 15 to 20 minutes, until the top is bubbling and golden-brown.
Step 5: Garnish and Serve
Let your Baked Spaghetti Squash and Cheese Recipe cool for a few minutes (resist the urge to dig right in—trust me)! Sprinkle with fresh chopped parsley before serving for a pop of color and freshness.
How to Serve Baked Spaghetti Squash and Cheese Recipe
Garnishes
For the final touch, I love a generous sprinkle of chopped parsley—it wakes up the dish and looks stunning against the molten cheese. A pinch of extra Parmesan or even a bit of red pepper flakes works wonders if you crave a little kick. If you’re looking to impress, a whisper of smoked paprika on top is always a win for both color and flavor.
Side Dishes
This Baked Spaghetti Squash and Cheese Recipe shines beautifully as a vegetarian main course with a crisp green salad, or as a hearty side next to roasted chicken, steak, or grilled sausages. It’s fantastic with garlicky green beans, buttered peas, or roasted broccoli for a well-rounded, cozy meal.
Creative Ways to Present
If you’re hosting or just feeling playful, serve the bake directly in the squash shells for a fun twist! For parties, scoop into small ramekins or mini baking dishes—everyone loves their own bubbly portion. Another favorite: pile the squash and cheese mixture on toasted baguette slices for cheesy spaghetti squash “bruschetta” bites.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Baked Spaghetti Squash and Cheese Recipe keep beautifully in the refrigerator. Just scoop any extras into an airtight container and store for up to 4 days. If you plan to enjoy it for lunches or easy dinners, portion out servings ahead of time for grab-and-go convenience.
Freezing
You’ll be thrilled to know this dish freezes surprisingly well. Let the bake cool completely, then transfer to a freezer-safe container or cover tightly with foil. Freeze for up to 2 months. To prevent excess moisture, consider draining any liquid that collects after thawing before reheating.
Reheating
To reheat, place portions in a baking dish and warm in a 350°F (175°C) oven until gently bubbling, about 15 minutes. If you’re short on time, a quick zap in the microwave works too—just use lower power and cover lightly to prevent drying out and to keep the cheese luscious.
FAQs
Can I make this Baked Spaghetti Squash and Cheese Recipe dairy-free?
Absolutely! Swap dairy butter for a plant-based version, use your favorite unsweetened non-dairy milk, and opt for vegan shredded cheeses. The texture will still be dreamy and you won’t miss out on that creamy, satisfying vibe.
Do I need to peel the spaghetti squash before baking?
No need at all—the skin holds everything together while roasting, making it easier to scoop out the tender “noodles” later. Just be sure to slice the squash carefully and remove the seeds before baking.
Can I prep this recipe ahead of time?
Yes! You can fully assemble the Baked Spaghetti Squash and Cheese Recipe up to the final baking step, cover, and refrigerate for up to 24 hours. When you’re ready to serve, simply bake as directed until hot and bubbly.
What can I add for extra protein?
Feel free to stir in cooked, shredded rotisserie chicken, crumbled bacon, or white beans before the bake for a protein boost. Even browned ground turkey works well, turning the dish into a crowd-pleasing main course.
Can I double this recipe for a bigger crowd?
Definitely! Just use a larger baking dish—something like a 9×13-inch pan—and keep an eye on baking time, adding a few extra minutes if needed. This Baked Spaghetti Squash and Cheese Recipe is perfect for potlucks, family gatherings, or a make-ahead meal for the week.
Final Thoughts
Cozy, cheesy, and endlessly satisfying, this Baked Spaghetti Squash and Cheese Recipe is one you’ll keep coming back to. Don’t be surprised if your friends and family ask for seconds! Give it a try—you might just discover your new favorite comfort food with a nourishing twist.
Print
Baked Spaghetti Squash and Cheese Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Baked Spaghetti Squash and Cheese recipe is a delicious and comforting vegetarian dish that is perfect for a cozy dinner. The roasted spaghetti squash is combined with a creamy cheddar and Parmesan cheese sauce, baked to perfection, and garnished with fresh parsley for a flavorful meal.
Ingredients
For the spaghetti squash:
- 1 medium spaghetti squash (about 2 ½ to 3 pounds)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
For the cheese sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon paprika (optional)
- Chopped parsley for garnish
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Prepare squash: Cut the spaghetti squash in half lengthwise, scoop out the seeds, drizzle with olive oil, season with salt and pepper, and roast cut side down for 35–40 minutes.
- Make cheese sauce: Melt butter, whisk in flour, then milk. Add garlic powder, onion powder, cheddar, and Parmesan cheese until smooth.
- Combine: Scrape squash into strands, mix with cheese sauce, transfer to baking dish.
- Bake: Sprinkle with extra cheese and paprika, bake at 375°F (190°C) for 15–20 minutes until bubbly.
- Serve: Garnish with parsley and serve warm.
Notes
- You can mix in cooked broccoli, spinach, or crumbled bacon for added texture and flavor.
- For a gluten-free version, use a 1:1 gluten-free flour blend in the roux.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course or Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 55 mg
