There’s just something about spaghetti squash that feels like magic. You slice it open, roast it, and out comes golden strands of veggie “noodles” that make your plate feel indulgent and comforting—without the carb overload. This Baked Spaghetti Squash with Marinara and Mozzarella is one of my go-to dishes when I want something cozy, cheesy, and deceptively healthy. It's got the nostalgic vibe of a baked pasta dish, but it’s tucked into a roasted squash half, making it a brilliant option if you're looking for easy squash recipes that are big on flavor and short on fuss.
Whether you're a lifelong fan of healthy squash recipes or just dipping your toe into fall squash recipes, this one deserves a spot in your weekly lineup. It blends the familiar heartiness of marinara and gooey mozzarella with the natural sweetness of spaghetti squash—plus, it's endlessly customizable.
Baked Spaghetti Squash with Marinara and Mozzarella
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course, Side Dish
Cuisine American, Italian
Servings 2 generous mains or 4 sides
Sharp chef’s knife To safely slice through the spaghetti squash. These can be tough, so a good-quality knife helps.
Spoon or Ice Cream Scoop To remove seeds and stringy pulp.
Baking sheet For roasting the squash halves.
Parchment paper or foil To line the baking sheet and make cleanup easier.
Oven Set to 400°F for optimal roasting.
Mixing bowl For stirring marinara with seasoning before stuffing.
Fork To shred the roasted squash into “spaghetti” strands.
Oven-safe Skillet or Baking Dish (Optional) If you want to bake everything together outside the squash boats for a casserole-style version.
For the Roasted Squash
- 1 large spaghetti squash about 3-4 lbs
- 2 tablespoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
For the Filling
- 2 cups marinara sauce store-bought or homemade
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes optional
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil optional, for garnish
- 1 tablespoon chopped parsley optional, for garnish
Prep the Squash
Start by preheating your oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds. This is the only fiddly part—once it's done, you're golden. Drizzle the cut sides with olive oil, season with salt and pepper, and place the halves cut-side down on a parchment-lined baking sheet.
Roast Until Tender
Bake for 40–45 minutes, or until the squash flesh is tender and easily pierced with a fork. Once out of the oven, let it cool slightly so you can handle it without burning your hands.
Create the “Spaghetti”
Flip the squash halves over and use a fork to gently rake the flesh into strands. It’s the moment of truth, and it never gets old. Keep the strands inside the shells for a built-in serving bowl.
Mix the Marinara
In a bowl, combine marinara sauce with Italian seasoning, garlic powder, and optional red pepper flakes. Spoon the seasoned sauce evenly into each squash boat and gently stir it into the strands.
Top with Cheese
Sprinkle each squash half with shredded mozzarella and a bit of Parmesan. If you're feeling adventurous, a few torn chunks of fresh mozzarella elevate this even further.
Bake Again
Place the stuffed squash boats back in the oven and bake for another 10–15 minutes, or until the cheese is melted and bubbly. You can also switch to broil for the last 2–3 minutes to get a golden top.
Garnish and Serve
Sprinkle with fresh basil or parsley for a touch of color and freshness. Serve straight from the shell for rustic charm.
Pairings
This dish pairs beautifully with a crisp green salad tossed in a lemon vinaigrette—something bright to cut through the richness of the cheese. For protein, think grilled chicken breast, Italian sausage, or even sautéed shrimp. A glass of red wine like Chianti or Pinot Noir works like a charm, while a sparkling water with lemon keeps things light and fresh.
If you’re looking to extend the theme of seasonal veggies, consider a small bowl of roasted Brussels sprouts or a medley of roasted squash recipes on the side—think butternut, yellow, and even summer squash with a drizzle of balsamic reduction.
FAQs
1. What kind of squash can I use besides spaghetti squash?
While this recipe is built for spaghetti squash, you can definitely experiment. For example, delicata or acorn squash can work if you're leaning toward stuffed squash recipes. Just know that the texture won't be the same noodle-like strands, but it'll still be delicious.
2. Can I use butternut squash?
Butternut is a fantastic option, especially in the fall. It’s sweeter and denser than spaghetti squash, but makes a rich, creamy alternative if you want a butter squash recipe twist. You’d need to cube and roast it, then layer it in a casserole style rather than stuffing the shell.
3. Is this a good make-ahead dish?
Absolutely. You can roast the squash and mix the filling up to a day ahead. Just stuff and reheat when you're ready to eat. The flavors even deepen a bit overnight.
4. Can I turn this into a squash casserole?
Yes! Just remove the squash strands completely from the shell and mix with marinara and cheese in a baking dish. Bake until bubbly. This makes it more of a traditional southern squash casserole approach, though obviously using spaghetti squash instead of yellow squash.
5. Is this recipe healthy?
Very much so. It fits easily into low-carb, gluten-free, and vegetarian meal plans. You can even cut back on the cheese or use plant-based versions for a vegan spin. It’s one of those healthy squash recipes that doesn’t feel like you're making a sacrifice.
