Add spaghetti squash Parmesan to your list of new favorites!
If I’m honest, this recipe has me feeling nostalgic—like it’s 2009 again. Back then we ate spaghetti squash all the time. Somewhere along the way I stopped, unintentionally, and it slipped from my regular rotation.
Completely forgot it existed for a bit.
I gave more love to other squashes (butternut, I’m looking at you) and, truthfully, there’s only so much heavy chopping I can handle. You know the feeling.
But I’m back—and with a spaghetti squash Parmesan that gives full permission to eat all the cheese.
Last week I asked on Instagram whether you wanted guacamole turkey burgers or this spaghetti squash parm. It was nearly a tie—so close! After that response, I couldn’t wait another week to share this.
It’s so good.
This is a perfect meatless Monday main or a cozy weeknight meal. It’s rich, satisfying and undeniably comfort-food delicious.
I usually top mine with marinara for simplicity, but if you have any bolognese or a favorite meat sauce on hand, use that. A meat sauce instantly transforms this from a side into a hearty main—even the most skeptical eaters will dig in.
This dish also preps beautifully in advance. Roast the squash ahead of time, cool it, wrap it in foil and refrigerate. Later in the week you’ll only need to add sauce, cheese and a few seasonings before baking—dinner practically makes itself.
If you prefer this as a side, it pairs wonderfully with a big salad—especially a house salad—or with bruschetta chicken or meatballs. Slice leftover chicken and lay it on top, or serve alongside bite-sized baked meatballs for a complete meal.
This is pure comfort food: warm squash strands, tangy tomato sauce, melty mozzarella and a finish of grated Parmesan and fresh herbs. Simple ingredients, maximum satisfaction.
Spaghetti Squash Parmesan
Spaghetti Squash Parmesan
Ingredients
- 2 whole spaghetti squash
- 1 to 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- 2 cups marinara sauce or your favorite bolognese
- 1 8-ounce ball fresh mozzarella, thinly sliced
- 2 tablespoons finely grated Parmesan, for sprinkling
- Fresh basil and oregano, for garnish
Instructions
- Preheat the oven to 425°F. Line a baking sheet with foil and spray with nonstick spray.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and place cut-side down on the baking sheet. Roast for 25 minutes.
- Remove from the oven and flip the squash. Use a fork to scrape some of the strands up. Season with salt, pepper and a sprinkle of basil and oregano.
- Fill each squash half with about ½ cup marinara or bolognese. Layer mozzarella slices on top, then add extra basil, oregano and crushed red pepper flakes to taste.
- Return to the oven and bake 15–20 minutes more, until the cheese is golden and bubbly.
- Finish with a sprinkle of finely grated Parmesan and fresh herbs. Serve hot.
I live for a good fork twirl.