Spaghetti squash is such a fun and healthy way to switch up your usual dinner routine. When cooked just right, its tender strands look and feel a lot like spaghetti noodles, but with way fewer carbs and more nutrients. It’s perfect for dinner when you want something light but still filling. You can dress it up in so many delicious ways—from simple garlic and olive oil to hearty tomato sauces or even a sprinkle of parmesan cheese.
I love using spaghetti squash because it makes me feel like I’m treating myself without any guilt. One of my favorite tricks is to roast it until it’s golden and tender, then toss it with fresh herbs and lemon juice for a bright and fresh flavor. It’s also great for busy weeknights since you can roast the squash ahead of time and then add your favorite toppings or sauces when you’re ready to eat. It feels comforting and homey, yet fresh at the same time.
Serving spaghetti squash feels like such a treat, especially when paired with a crisp salad or some grilled veggies on the side. It’s a wonderful way to sneak extra veggies into your meal without anyone noticing! I always enjoy mixing it with a little pesto or tomato sauce, but the sky’s the limit with flavors here. It’s easy, satisfying, and just plain delicious—perfect for any night of the week when you want something healthy but tasty.
Key Ingredients & Substitutions
Spaghetti Squash: This is the star! Choose a medium squash with firm skin and no soft spots. If you can’t find it fresh, look for frozen shredded spaghetti squash as a shortcut.
Olive Oil & Garlic: They add great flavor and richness. You can swap olive oil for avocado oil or even a mild butter substitute if you prefer. Fresh garlic works best, but garlic powder could be used in a pinch.
Cheese: Mozzarella gives gooey meltiness, while Parmesan adds a nice sharp bite. If dairy-free, try vegan mozzarella and nutritional yeast for that cheesy vibe.
Herbs & Seasonings: Italian seasoning blends are handy, but fresh herbs like basil or oregano work wonderfully too. Fresh parsley adds a pop of color and brightness on top.
How Do You Get Perfect, Tender Spaghetti Squash Strands?
Roasting spaghetti squash might seem tricky at first, but it’s pretty simple with these tips:
- Cut carefully: Use a sharp knife and cut lengthwise for long strands that look like pasta.
- Roast cut-side down: This helps to steam the flesh and keeps it moist.
- Check doneness: Bake at 400°F for 40-50 minutes. Test by poking with a fork—the flesh should be soft and strands easily separate.
- Scrape gently: Use a fork to fluff the strands without smashing them.
- Don’t overcook: Over-roasting can dry out the squash and make strands mushy.
Taking these steps will give you fluffy, separate strands that hold up nicely when mixed with cheese and herbs. It’s a great base for many tasty meals!
Equipment You’ll Need
- Sharp chef’s knife – makes cutting the tough spaghetti squash much easier and safer.
- Baking sheet – for roasting the squash evenly without mess.
- Fork – perfect for scraping out the squash into noodle-like strands.
- Mixing bowl – handy for tossing the squash with garlic oil, cheese, and herbs.
- Oven mitts – essential for safely handling hot squash halves and baking sheets.
Flavor Variations & Add-Ins
- Add cooked ground turkey or chicken for extra protein and a heartier meal.
- Mix in sautéed spinach or kale for a boost of greens and nutrients.
- Swap mozzarella with feta for a tangy, salty twist that pairs well with herbs.
- Sprinkle red pepper flakes or smoked paprika to add a bit of heat and depth of flavor.
How to Make Cheesy Baked Spaghetti Squash with Garlic and Herbs
Ingredients You’ll Need:
- 1 medium spaghetti squash (about 3-4 pounds)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning (or a mix of dried oregano, basil, thyme)
- Salt and freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation, 40–50 minutes for roasting the squash, and an additional 10–15 minutes for baking with cheese. Overall, expect roughly 1 hour and 10 minutes for a delicious, healthy dinner.
Step-by-Step Instructions:
1. Prepare and Roast the Spaghetti Squash:
Preheat your oven to 400°F (200°C). Carefully cut the squash in half lengthwise and scoop out the seeds and pulp. Drizzle the inside with 1 tablespoon of olive oil, then season with salt and pepper. Place the halves cut-side down on a baking sheet lined with parchment paper or foil. Roast for about 40–50 minutes until the flesh is tender and easily pierced with a fork.
2. Make the Garlic Herb Oil:
While the squash roasts, heat the remaining tablespoon of olive oil in a small pan over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned. Stir in the dried Italian seasoning, then remove from heat.
3. Scrape, Mix, and Bake:
Once the squash is cool enough to handle, use a fork to gently scrape the inside into long strands, still inside their shells. Transfer the strands to a bowl and toss with the garlic herb oil, half of the shredded mozzarella, half of the Parmesan cheese, and chopped parsley. Season with salt and pepper if needed. Spoon the mixture back into the squash shells. Top evenly with the remaining mozzarella and Parmesan cheeses. Return to the oven and bake for 10–15 minutes until the cheese is melted, bubbly, and lightly golden.
4. Garnish and Serve:
Remove the squash from the oven and sprinkle with fresh parsley for a bright, fresh finish. Serve warm for a satisfying and wholesome dinner.
Can I Use Frozen Spaghetti Squash Instead of Fresh?
Yes, you can! Just make sure to thaw it completely before cooking. Frozen spaghetti squash often comes pre-cooked, so you might only need to warm it up before mixing with the cheese and garlic oil.
How Should I Store Leftovers?
Store any leftover baked spaghetti squash in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Add Other Vegetables or Protein to This Dish?
Absolutely! Sautéed spinach, mushrooms, or cooked ground turkey or chicken make great additions to boost nutrition and flavor. Just mix them in before baking.
Is There a Dairy-Free Version of This Recipe?
Yes! Use dairy-free cheese alternatives like vegan mozzarella and nutritional yeast to keep the cheesy flavor while making it dairy-free.
