This baked spaghetti squash parmesan is a cozy, saucy dish that channels baked ziti flavors — but with spaghetti squash. It’s rich, comforting, and topped with creamy burrata and a sprinkle of crushed red pepper. Simply delicious.
A new side dish idea for your dinner rotation — and it comes out hot from the oven.
I’ve been loving saucy baked pasta-style dishes lately.
I’m on a run of discovering side dishes that change up familiar dinners. A smart side can brighten weeknight favorites and make meals feel new without overhauling the main course.
My mom was the queen of side dishes growing up — she cooked every night and switched sides often, which kept simple dinners interesting. That habit stuck with me: rotate a few go-to sides and your weekly meals feel fresh.
I know spaghetti squash isn’t technically pasta, but it does a wonderful job standing in for baked pasta dishes. Think of this as a baked ziti-style casserole made with tender squash strands, roasted tomatoes, plenty of garlic, and creamy burrata.
I adore spaghetti squash — its slightly crisp, noodle-like strands soak up sauces beautifully. I treat it like its own vegetable-forward ingredient rather than a strict pasta replacement, similar to how I value cauliflower-based dishes on their own merits.
In this recipe the squash is paired with fire-roasted tomatoes, lots of garlic, and burrata for a creamy finish. It’s saucy, comforting, and a crowd-pleasing side.
Topped with melty burrata (or mozzarella) and a dusting of parmesan plus crushed red pepper, this dish lands between cozy and elegant — perfect next to roasted chicken, grilled fish, or as part of a vegetarian spread.
A note about effort: this version is a touch more involved than simply roasting squash and topping it. You’ll roast the squash, scrape the strands, make a separate tomato-based sauce, combine everything, then bake it briefly to melt the cheese. The payoff is worth it.
Why take the extra step? First, some people prefer the squash removed from its shell for easier serving. Second, one half of a large squash can stretch to feed more than one person when combined with sauce and cheese. Third, baking the combined dish in a skillet or casserole makes it more portable, shareable, and simple to reheat as leftovers.
We make this often because it’s cozy, satisfying, and versatile. It’s great for weeknight dinners, a crowd, or as a make-ahead side for the week.
Fire Roasted Baked Spaghetti Squash
Fire Roasted Baked Spaghetti Squash
4
to 6 people
35 mins
25 mins
1 hr
Ingredients
- 1 medium spaghetti squash
- Kosher salt and pepper
- Olive oil, for brushing
- 1 tablespoon unsalted butter
- 4 garlic cloves, minced
- 28 ounces fire-roasted diced tomatoes
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Pinch of sugar
- 8 ounces burrata cheese or fresh mozzarella
- Parmesan cheese, for topping
- Crushed red pepper, for topping
- Fresh basil, for topping
Instructions
- Preheat the oven to 425°F. Line a baking sheet with foil and spray lightly with nonstick spray.
- Slice the spaghetti squash lengthwise and remove the seeds. Brush or spray the cut sides with olive oil, season with salt and pepper, and place cut-side down on the baking sheet. Roast for 25 minutes.
- While the squash roasts, heat the butter in an oven-safe skillet over medium-low heat. Add the garlic and cook for about 1 minute until fragrant. Stir in the fire-roasted diced tomatoes, dried basil, dried oregano, and a pinch of salt and pepper. Add a pinch of sugar if desired to balance acidity. Bring to a boil, then reduce to a simmer and cook for about 10 minutes, mashing some tomato chunks as it simmers. Turn off the heat.
- When the squash is cool enough to handle, use a fork to scrape out the strands into a bowl. Add the strands to the skillet with the sauce and gently tuck them into the sauce so they’re coated. A few pieces can remain exposed for a bit of crisp texture.
- Top the squash-and-tomato mixture with torn burrata or slices of fresh mozzarella.
- Bake in the oven for 20 to 25 minutes, until the cheese is melted and golden and the mixture is bubbling. Remove and finish with grated parmesan, crushed red pepper, and fresh basil. If the dish seems watery, give it a few tosses before serving — roasted squash will release some liquid as it sits.
Notes
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Fork twirl for the win.