Cheesy Spaghetti Squash Bake

Cheesy Spaghetti Squash Bake

I know that it’s summer in Minnesota and the last thing I should be thinking about is turning on a hot oven to bake something. However, I cannot help myself because I am newly obsessed with spaghetti squash. I love that out of a tiny little squash you can get these noodle-like pieces that are delicious when roasted with some olive oil.


To start this recipe I roasted a spaghetti squash in the oven. While it was roasting, I diced and sauteed onions, garlic, green peppers, and mushrooms. I added a pint jar of my mom’s homemade spaghetti sauce. When the squash was done roasting and cool enough to touch, I scooped out all of the noodle-like insides. I combined the sauce mixture with the squash and poured it all into a 9×13 baking dish that I had coated with cooking spray. (The new Coconut Oil Cooking Spray by PAM is my favorite) Next, the whole thing was topped with a mozzarella parmesan blend. At this point, it would be ready to go into the oven. I was prepping mine for the next day so I cooled it and put it in the fridge overnight.

The result is a sizzling, bubbly dish that has the taste of a heavy pasta bake but can be eaten without the lethargic feeling you get after eating something like that.


Basic Spaghetti Squash

Ingredients –

  • 1 spaghetti squash
  • olive oil
  • salt and pepper

Directions –

  • Preheat oven to 425 degrees
  • Cut squash in half (the long way) and remove seeds. At this point it won’t look stringy inside. This doesn’t happen until it has been roasted.
  • Coat the cut side with some olive oil, salt, and pepper
  • Place cut side down on a sheet tray lined with foil
  • Roast in oven for 30-40 minutes
  • Remove from oven and let cool until it can be handled
  • Using a fork, scrape the squash out. Now you will see the stringy, noodle-like texture

Cheesy Spaghetti Squash Bake


  • 1 spaghetti squash, roasted and shredded
  • 1 – 16 oz. jar of spaghetti or tomato sauce
  • 1 large green pepper, large dice
  • 1 small onion, large dice
  • 1/2 container of mushrooms (Any variety you like. I used sliced creminis)
  • 3 garlic cloves, finely chopped
  • 1 – 2 cup bag of a mozzarella parmesan cheese blend (I like the Market Pantry blend at Target)


  • Handful of fresh basil and parsley leaves (I am growing them this summer so I threw this in. Your sauce may be flavorful enough or you can add a bit of dried herbs.)
  • A sprinkle of red pepper flakes


  • Preheat oven to 425 degrees
  • Dice the green pepper, mushrooms, and onions
  • Finely chop garlic
  • Heat a large pan with olive oil and add the chopped veggies
  • When the mushrooms, onions, peppers, and garlic are soft add the tomato sauce (at this point I sprinkled in some red pepper flakes)
  • Let the sauce gently simmer for about 5 minutes
  • Add the spaghetti squash into the sauce mixture and stir to combine
  • Pour the entire mixture into a greased 9×13 baking dish
  • Top with the bag of cheese
  • Cover pan with tin foil
  • Bake covered for 30 minutes
  • Remove foil and bake an additional 10-15 minutes until cheese is golden and bubbly
  • Let stand for 10 minutes before cutting to serve