If you’re in the mood for true comfort food that’s both satisfying and on the lighter side, Cheesy Baked Spaghetti Squash is about to become your new favorite. Imagine digging into a piping-hot dish where tender strands of squash are enveloped in tangy marinara, oozy mozzarella, and a golden crown of Parmesan—every bite is a heavenly cross between decadent baked pasta and creamy vegetable gratin. This recipe brings together Italian-inspired flavors and wholesome ingredients to create a gluten-free, vegetarian meal you’ll crave again and again.

Cheesy Baked Spaghetti Squash Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about letting each ingredient shine, making sure every element brings out the very best in our Cheesy Baked Spaghetti Squash. You don’t need a long grocery list—just fresh, quality staples that come together for something truly special.

Spaghetti squash: The star of the show, it transforms into golden, spaghetti-like strands with a subtle sweetness that pairs beautifully with cheese and sauce.
Olive oil: Adds a silky richness to the roasted squash and keeps the strands tender after baking.
Salt: Essential for enhancing the natural flavors of the squash and balancing the dish.
Black pepper: Gives just the right touch of warmth to every forkful.
Marinara sauce: Brings bright tomato flavor and moisture, tying all the cheesy and savory notes together.
Shredded mozzarella cheese: Melts into gooey layers, creating that classic stretchy, cheesy pull you expect from baked Italian dishes.
Grated Parmesan cheese: Adds sharp, nutty complexity and a perfect golden crust on top.
Italian seasoning: A fragrant blend that infuses the dish with aromatic herbs and a whiff of rustic charm.
Chopped fresh basil (optional): Sprinkled on at the end, basil gives a fresh pop of color and flavor that really elevates the final dish.

How to Make Cheesy Baked Spaghetti Squash

Step 1: Prepare and Roast the Squash

Preheat your oven to 400°F (200°C) while you slice the spaghetti squash carefully in half lengthwise. Scoop out the seeds and discard them. Drizzle each half with olive oil, then sprinkle with salt and black pepper. Lay the squash cut-side down on a parchment-lined baking sheet. Roasting like this softens the flesh fully and creates that lovely roasted flavor; 35-40 minutes should do the trick, until a fork glides in easily.

Step 2: Shred the “Spaghetti” Strands

Let the roasted squash cool just enough to handle. Grab a fork and gently run it through the flesh—the magic happens as it separates into silky, spaghetti-like strands. Place them all in a large mixing bowl to give you plenty of space for tossing everything together later on.

Step 3: Mix in the Marinara and Cheese

Add your marinara sauce and half the shredded mozzarella right to the bowl of squash strands. This combination is at the heart of Cheesy Baked Spaghetti Squash: the marinara coats every bite while the melty cheese locks it all together. Stir until everything is well combined and evenly coated.

Step 4: Stuff and Layer Up

Decide whether you want to return the filling to the squash shells for a fun presentation or transfer everything to a baking dish. Either way, smooth the mixture out, then scatter the remaining mozzarella, Parmesan cheese, and a dusting of Italian seasoning on top for a touch of rustic flare and a deeply cheesy finish.

Step 5: Bake Until Bubbly and Golden

Pop your assembled squash back into the oven for another 10-15 minutes, until the top turns bubbly and golden brown. The smell that fills your kitchen at this stage is irresistible! For the finishing flourish, sprinkle on the chopped fresh basil just before serving to add lovely color and an herby kick.

How to Serve Cheesy Baked Spaghetti Squash

Garnishes

When it comes time to serve, don’t underestimate the power of a good garnish! A sprinkle of fresh basil, a few extra flecks of Parmesan, or even a touch of red pepper flakes can take Cheesy Baked Spaghetti Squash from tasty to totally show-stopping. Let everyone customize their portion for a personal touch.

Side Dishes

Cheesy Baked Spaghetti Squash is hearty enough to shine on its own, but pairs wonderfully with a crisp green salad, crusty garlic bread (for non-gluten-free diners), or steamed vegetables for a balanced, colorful meal. The squash’s cheesy, saucy flavors make it a versatile main course that plays beautifully with a range of sides.

Creative Ways to Present

For a dinner party-worthy look, serve the hot, cheesy squash right in its shell. Or, make individual ramekins for an elegant touch at the table. If you want a family-style effect, simply bake it in a large, bubbling casserole and let everyone dig in. No matter how you serve it, Cheesy Baked Spaghetti Squash is guaranteed to disappear fast!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which is honestly rare in my house!), keep them in an airtight container in the refrigerator. The Cheesy Baked Spaghetti Squash stays delicious for up to 3 days, and the flavors continue to meld together as it sits.

Freezing

You can absolutely freeze portions for a future easy dinner. Let the squash cool completely, then transfer it into freezer-safe containers. It will keep its texture and goodness for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

The best way to reheat Cheesy Baked Spaghetti Squash is in the oven at 350°F until warmed through and the cheese is bubbling again, about 15-20 minutes. If you’re in a hurry, the microwave works—just cover and heat in short bursts to keep everything moist and melty.

FAQs

Can I add meat to this recipe?

Absolutely! Stir in cooked ground turkey or sausage along with the marinara and cheese for extra protein and a heartier meal. It’s a fantastic way to make Cheesy Baked Spaghetti Squash even more filling.

Do I have to use the squash shells for baking?

Nope! While baking in the shells makes for a fun and rustic presentation, you can use a regular baking dish, casserole, or even individual ramekins. Just be sure the mixture is spread evenly so the cheese gets golden on top.

Is this dish gluten-free and vegetarian?

Yes on both counts! Cheesy Baked Spaghetti Squash contains no gluten ingredients, and it’s fully vegetarian. Just double-check your marinara sauce label if you’re strict about these dietary needs.

Can I prep this ahead of time?

You sure can. Assemble everything up to the final bake stage, cover tightly, and refrigerate for up to 24 hours. When ready to eat, add a few extra minutes to the final baking time so it heats through completely.

How do I know when the squash is cooked enough?

The squash is ready when a fork pierces through the flesh easily and it separates into thin, noodle-like strands. If in doubt, bake a few extra minutes—better slightly overcooked than underdone for that tender, delicious bite.

Final Thoughts

If you’re looking for a meal that feels indulgent but doesn’t weigh you down, give Cheesy Baked Spaghetti Squash a try. With its melty cheese, satisfying strands, and restaurant-worthy flavor, it’s sure to become a staple in your comfort food lineup. Trust me—one bite in, and you’ll see exactly why I can’t get enough of it!

Cheesy Baked Spaghetti Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 6 reviews

Author: Emma
Total Time: 1 hour
Yield: 2–4 servings 1x
Diet: Gluten-Free, Vegetarian

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Description

A delicious and satisfying recipe for Cheesy Baked Spaghetti Squash that makes for a wholesome and flavorful low-carb alternative to traditional pasta dishes. This dish features tender spaghetti squash strands tossed with marinara sauce, topped with a gooey cheese blend, and baked to perfection.

Ingredients

Scale

Ingredients:

1 medium spaghetti squash
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup marinara sauce
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
2 tablespoons chopped fresh basil (optional)

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Squash: Cut the spaghetti squash in half lengthwise, remove the seeds, drizzle with olive oil, salt, and pepper. Bake cut side down until tender.
Prepare the Filling: Scrape the squash into strands, mix with marinara sauce and half of the mozzarella, then return to shells or a dish.
Add Toppings: Top with remaining mozzarella, Parmesan, and Italian seasoning.
Bake: Bake until cheese is melted and bubbly.
Serve: Garnish with fresh basil if desired.