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Baked Spaghetti Squash with Marinara and mozzarella

Baked Spaghetti Squash with Marinara and Mozzarella

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine American, Italian
Servings 2 generous mains or 4 sides

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prep the Squash

  1. 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

  1. 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”

  1. 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

  1. 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

  1. 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

  1. 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

  1. Sprinkle with fresh basil or parsley for a touch of color and freshness. Serve straight from the shell for rustic charm.