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Baked spaghetti squash topped with marinara and mozzarella cheese

Baked Spaghetti Squash with Marinara and Mozzarella

This comforting dish transforms spaghetti squash into a wholesome meal, perfectly complemented by marinara sauce and melted mozzarella cheese.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 large spaghetti squash (about 3-4 lbs)
  • 2 tablespoons olive oil
  • Salt to taste Salt
  • Freshly ground black pepper to taste Freshly ground black pepper
  • 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) Add for a spicy kick
  • 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)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle the insides with olive oil and sprinkle with salt and pepper.
Cooking
  1. Place the squash cut-side down on a baking sheet and roast for about 30-40 minutes, until it’s tender.
  2. Once cool, use a fork to scrape the inside of the squash. This creates spaghetti-like strands.
Mixing and Baking
  1. In a bowl, combine the marinara sauce, Italian seasoning, garlic powder, and red pepper flakes. Mix well.
  2. Stir the marinara sauce mixture into the scraped spaghetti squash.
  3. Transfer this mixture to a baking dish and sprinkle mozzarella and Parmesan cheeses on top.
  4. Return the dish to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Serving
  1. Remove from the oven, let it cool slightly, and sprinkle with chopped basil and parsley before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for longer storage. For variations, feel free to add more veggies like spinach or bell peppers to the marinara or use different types of cheese like feta or goat cheese.