Baked Spaghetti Squash

By Ali Slagle

Updated Dec. 16, 2024

Baked Spaghetti Squash
Linda Xiao for The New York Times. Food Stylist: Barrette Washburne.
Total Time
1 hour 10 minutes
Rating
4(3,156)
Comments
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Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it’s a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.

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Ingredients

Yield:4 servings
  • 1large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded
  • 3tablespoons extra-virgin olive oil
  • Kosher salt and black pepper
  • 1cup freshly grated Parmesan
  • ½cup panko
  • 1garlic clove, grated
  • 1teaspoon fresh thyme leaves
  • 8ounces mozzarella, cut into ½-inch cubes (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

465 calories; 33 grams fat; 15 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 27 grams protein; 743 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.

  2. Step 2

    Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.

  3. Step 3

    Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.

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Ratings

4 out of 5
3,156 user ratings
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Comments

Madeline

Regarding the "horrifying" task of cutting a raw large squash, somewhere there was a suggestion (Deborah Madison?) to pre-bake whole at 350° for 20-30 minutes until the squash was slightly soft to the touch, then proceed. I have done this with spaghetti squash and with a large knife, it was less terrifying when slightly softened.

Mich

Poke some holes in the skin. Microwave the whole squash for 5 minutes. It will be tender enough to cut.

Cara

I went heavy on the salt and pepper and it was surprisingly flavorful. I also mixed in a big handful of halved grape tomatoes before the final 20 minute bake, I think it brightened it up nicely. Very tasty!

Bobbi

I lacked good herbs and mozzarella, but my squash had to be used today. I used garam masala and freshly grated cotija (NOT the pre grated sawdust) and it was excellent!

Linda

I was excited to try this recipe. I read the recipe and followed the directions. I thought it was bland.

Erin

I followed the directions exactly (aside from extra garlic and the addition of a little sprinkle of cayenne), but found this to be very watery at the end. I'll absolutely make it again, but flip the squash cut side up to ensure the texture turns out as desired.

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