Baked Spaghetti Squash

Shopper recipe | Submitted by

Serves: 4

Prep time: 15 minutes

Your rating: None (6 votes)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This dish beautifully blends Italian flavors with this unique squash. It's a delicious way to put your fall squash to use (it's gluten free and can be vegetarian too!).



Preheat oven to 375° F. Halve the spaghetti squash lengthwise and bake (rind side up) for about 30 to 40 minutes.

If using meat, add oil to a pan on the stove and cook over medium-high heat until the exterior is browned.

While meat is cooking, begin scraping out your squash from tip to tip with a fork (strands will resemble spaghetti). Then transfer scraped squash into a strainer to drain while prepping sauce.

In a large bowl, mix together sauce, mozzarella, 3/4 cup of Parmesan, oregano, basil, and salt and pepper. Feel free to add more or less sauce and cheese depending on your personal preferences.

Once the spaghetti squash is drained, add to the sauce mixture and stir until it is well combined.

You can either bake in a glass pie dish or in ramekins. If using ramekins, place a scoop of the squash mixture in each one, covering the bottom. If using a glass pie dish, fill the dish evenly. If using meat, place the browned meat on top of the squash mixture and then place another scoop of squash on top of the meat.

Sprinkle remaining 1/4 cup Parmesan cheese on top. (If using ramekins, place them on a cookie sheet.)

Bake at 350° F for 35 to 45 minutes or until cheese is melted and squash looks bubbled and set. Remove from oven and let cool for 5 minutes before serving. Garnish with toasted pepitas.

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More about: winter squash


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Instant Favorite

This recipe is fun and easy to make, and it's so delicious. Thank you for sharing!

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