Spaghetti Squash Parmesan
This Spaghetti Squash Parmesan is everything you love about classic comfort food with a lighter, veggie forward twist. Roasted until perfectly tender, the squash strands mimic pasta, soaking up rich marinara and melding beautifully with gooey melted mozzarella. Each bite is a cozy blend of savory herbs, warm tomato sauce, and golden, bubbly cheese, finished with a sprinkle of parmesan and fresh basil for a bright, flavorful lift. It’s a satisfying dish that feels indulgent, yet nourishing perfect for a comforting dinner that doesn’t weigh you down.
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Ingredients
2 whole spaghetti squash
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
1 teaspoon dried basil
1 teaspoon of oregano
½ teaspoon crushed red pepper
2 cups of your favorite marinara or Bolognese
2 cups of shredded mozzarella
2 tablespoons finely grated parmesan cheese
Fresh basil for topping the dish
Steps
Preheat oven to 425 degrees
Line baking sheet with foil and spray with nonstick spray
Slice the spaghetti squash lengthwise and scrape out seeds
Brush the squash and cavity with olive oil
Place the squash cut-side down on the baking sheet
Roast for 25 minutes
Remove the baking sheet and flip over the squash
Use a fork and scrape the inside of the pasta like squash
Season the squash with salt, pepper, and basil
Fill each squash with ½ cup of marinara or Bolognese sauce
Top with mozzarella cheese
Return to the baking sheet and cook another 15 to 20 minutes
until the cheese is golden and bubbly
Sprinkle the squash with grated parmesan and fresh herbs and serve