Spaghetti Squash Parmesan
Roasted spaghetti squash baked with marinara, mozzarella, and parmesan until bubbling — all the comfort of baked pasta, without the pasta.
In a nutshell: This authentic italian-american spaghetti squash parmesan comes together in just 1 hr using simple whole ingredients. The chef's secret: Pull it when the strands separate with gentle fork pressure — mushy squash makes a watery. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Roasted spaghetti squash baked with marinara, mozzarella, and parmesan until bubbling. A lighter, gluten-free take on baked pasta night.
Key Equipment
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- Large rimmed baking sheet
- Large mixing bowl
- Fork
- 9x13-inch baking dish
Chef's Pro-Tips
- Do not over-roast the squash: Pull it when the strands separate with gentle fork pressure — mushy squash makes a watery bake.
- Drain any liquid from the strands: If your squash is very juicy, let the strands sit in a colander for 5 minutes before mixing, or the bake will be soupy.
- Use low-moisture mozzarella: Fresh mozzarella releases too much water here and leaves the top pale instead of golden and bubbling.
Ingredients
4
servings
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1 large spaghetti squash, about 3 lbs, halved lengthwise and seeded
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2 tbsp olive oil
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1 tsp kosher salt, divided
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½ tsp black pepper
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2 cups marinara sauce, jarred or homemade
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2 cloves garlic, minced
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1 tsp dried Italian seasoning
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¼ tsp red pepper flakes, optional
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1 ½ cups shredded low-moisture mozzarella, divided
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½ cup grated Parmesan cheese, divided
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¼ cup fresh basil leaves, torn, for serving
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Step-by-Step Instructions
Roast the Squash
Heat the oven to 400°F (200°C). Brush the cut sides of the squash with olive oil and season with half the salt and the pepper. Place cut-side down on a baking sheet and roast 35-40 minutes until the flesh shreds easily with a fork.
Shred the Strands
Let the squash cool for 10 minutes, then drag a fork across the flesh to pull it into spaghetti-like strands. Keep the strands loose and fluffy — do not mash them.
Season the Sauce
In a large bowl, stir the marinara with the garlic, Italian seasoning, and red pepper flakes. Fold in the squash strands, 1 cup of the mozzarella, and half the Parmesan.
Bake Until Bubbling
Transfer to a buttered 9x13-inch baking dish. Top with the remaining mozzarella and Parmesan. Bake 18-20 minutes until the cheese is melted, golden, and bubbling at the edges.
Rest and Serve
Rest 5 minutes so the cheese sets slightly. Shower with torn basil and serve hot, straight from the dish.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes, as long as your marinara is gluten-free. The dish has no pasta or breadcrumbs, so it is naturally gluten-free and a good option for celiac-friendly dinners.
Yes. Roast and shred the squash up to 2 days ahead and refrigerate it. Assemble and bake on the day — add 5 minutes to the bake time if the squash goes in cold.
Choose one that feels heavy for its size with a firm, matte, deep-yellow rind and no soft spots. A shiny or green-tinged squash is underripe and will not shred well.
Absolutely. Fold in cooked Italian sausage, shredded rotisserie chicken, or a can of drained white beans before baking for a heartier main dish.
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