Go Back

Cheesy Baked Spaghetti Squash with Marinara Sauce

A delightful and comforting dish featuring tender roasted spaghetti squash strands topped with marinara sauce and melted cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium medium spaghetti squash (approximately 2½ lbs each) The star of our dish, juicy when cooked.
  • 1 tablespoon extra-virgin olive oil Provides flavor and aids in roasting.
  • 1¾ cups jarred marinara sauce Use high-quality brands for rich flavor.
  • 2 teaspoons chopped fresh thyme Elevates the dish with earthy flavor (use dried if fresh is unavailable).
  • 1½ cups shredded whole milk mozzarella cheese Adds a creamy texture.
  • 3 tablespoons finely grated Parmigiano-Reggiano Provides a nutty, salty kick.
  • 1½ tablespoons unsalted butter (melted) Adds moisture to the panko topping.
  • ¾ cup panko Creates a crispy topping.
Seasoning
  • to taste Salt Essential for enhancing flavors.
  • to taste Freshly ground black pepper Adds zing.

Method
 

Preparation
  1. Preheat your oven to 400°F (205°C) and position one rack in the middle. Line a baking sheet with heavy-duty aluminum foil.
  2. Cut off a sliver from the stem end of each spaghetti squash for stability. Slice them down the center from top to bottom.
  3. Scoop out the seeds from each half using a soup spoon.
  4. Place the squash halves cut-side-up on the prepared baking sheet. Drizzle with olive oil, sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Roast cut-side-down for 40 to 50 minutes.
Combining and Baking
  1. Once roasted, flip the squash over and cool until manageable. Use a fork to fluff the strands.
  2. Increase the oven temperature to 425°F (220°C).
  3. In a large bowl, combine the fluffed squash with marinara, ¾ teaspoon salt, ¼ teaspoon pepper, and chopped thyme. Adjust seasoning as needed.
  4. Transfer the mixture to a 9 x 13-inch baking dish. Top with shredded mozzarella and Parmigiano-Reggiano.
  5. Mix melted butter with panko breadcrumbs and sprinkle over the cheese layer.
  6. Bake for 25 to 30 minutes until the topping is golden. Garnish with thyme before serving.

Notes

Choose quality ingredients for the best flavor. Leftovers can be stored in the fridge for up to four days or frozen for three months. Add cooked ground turkey for extra protein.