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Vegetarian, Americas

Baked spaghetti squash with tomato and mozzarella

Baked spaghetti squash with tomato is a vegetarian dish for 4 people, ready in 70 minutes, rated easy, for €2.80 per person. The squash flesh, scraped into strands, gets mixed with a garlicky tomato basil sauce, then baked under melted mozzarella and parmesan. The key to success is cooking the squash just right, firm enough to hold real strands instead of turning mushy.

Tonight, a squash that turns into spaghetti, mixed with tomato and baked with mozzarella, pure comfort.

Baked spaghetti squash with tomato and mozzarella
Total time
1 h 10
Difficulty
Easy
Cost per person
€2.80
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Spaghetti squash has that fun surprise factor people love, its cooked flesh pulls apart into long strands with a fork, just like real pasta. Mixed with a tomato sauce brightened by garlic and fresh basil, then topped with melting mozzarella and golden parmesan, it turns into a generous bake that never feels heavy. It is a fall and winter vegetable that was practically made for this kind of cozy dish.

This is a solid weeknight recipe when you want to cook a vegetable in a different way, and kids especially love discovering the squash strands. It also works well for a meatless Sunday dinner, served alongside a simple green salad, since it holds its own as a main course. The oven does most of the work here, which frees up your hands while it cooks.

The ingredients

4 people

Fruits and vegetables

  • Spaghetti squash 2
  • Garlic 2 cloves
  • Basil 6 sprigs
  • Green salad 1

Pantry

  • Tomato sauce 500 g
  • Vinaigrette 4 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Mozzarella 250 g
  • Grated parmesan 40 g

Allergens Lactose

The step by step recipe

  1. Cut the squash in half, remove the seeds, and bake cut side down at 200 °C. 35 min

    Poke a few holes in the skin so the steam can escape.

  2. Heat the tomato sauce with the garlic and olive oil. 8 min

    Add the basil at the end of cooking.

  3. Scrape the squash flesh with a fork to pull it into strands.

    Let the squash cool a bit first, so you do not burn your fingers.

  4. Mix the strands with the sauce, spoon back into the shells or into a baking dish, and cover with mozzarella and parmesan.

    Drain the mozzarella well to keep the bake from turning watery.

  5. Bake until the cheese is golden, and serve with the green salad. 15 min

    A quick minute under the broiler at the end deepens the color.

Our tips to get it right

  • Pick a spaghetti squash that feels heavy for its size, that usually means it is meatier and less fibrous in the middle.
  • Hold off on salting the cooked flesh too early, it releases some water on its own, so it is better to season once everything is mixed with the sauce.
  • If you spoon the strands back into the squash halves to bake, nest them in a baking dish with some crumpled foil underneath so they stay upright.

The variations

  • Swap the mozzarella for shredded Gruyère or cheddar for a sharper, more savory bake.
  • Stir cooked lentils or sauteed mushrooms into the tomato sauce for a heartier version.
  • For a quick kid friendly version, blend the tomato sauce smooth and skip the broiler step, it still tastes great served warm.

What to serve it with

  • Simple green salad
  • Fresh bread for dipping
  • Sparkling water with lemon

Storage

The bake keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well once cooled, in an airtight container, for up to 2 months. Reheat in the oven or microwave until the cheese melts again.

Questions about this dish

How do you know when spaghetti squash is cooked enough?

The skin should give slightly when you press it, and a fork should slide easily into the flesh. If it still feels firm, put it back in the oven, cut side down, for a few more minutes.

Can you make this dish ahead of time?

Yes, you can cook the squash and mix it with the tomato sauce a day ahead, then keep it in the refrigerator. Just add the cheese and bake it right before serving.

Can you use store bought tomato sauce instead of making your own?

Yes, a simple store bought tomato sauce works fine, just pick one that is not too sweet. Still add fresh garlic and basil to keep the flavor of the original recipe.

Why does my squash release so much water after cooking?

Some spaghetti squash are naturally more watery, especially later in the season. Let the strands drain in a colander for a few minutes before mixing them with the sauce to avoid a soggy bake.

How long does it take to make a baked spaghetti squash with tomato and mozzarella, served with a green salad?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a baked spaghetti squash with tomato and mozzarella, served with a green salad?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a baked spaghetti squash with tomato and mozzarella, served with a green salad cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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