Maple Apple Spaghetti Squash Bake

Why You’ll Love This Recipe

This dish is simple, yet packed with flavor. The spaghetti squash provides a tender, slightly nutty base, while apples add natural sweetness and a soft texture. Maple syrup enhances the autumnal flavors, and cinnamon brings warmth and depth. It’s easy to make, healthy, and has a beautiful presentation that’s perfect for family dinners or holiday gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 spaghetti squash
• 4 tablespoons olive oil (or melted unsalted butter if not vegan)
• 1 teaspoon salt
• 2 apples, chopped
• 1/3 cup pure maple syrup
• 1/2 teaspoon ground cinnamon (or pumpkin pie spice)

Directions

1. Preheat oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and scoop out seeds. Brush the cut sides with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt. Place cut-side down on a baking sheet and roast for 30–35 minutes, until tender.
3. Meanwhile, toss chopped apples with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, maple syrup, and cinnamon. Spread on a separate baking sheet or oven-safe dish. Roast for 15–20 minutes until tender and slightly caramelized.
4. When the squash is done, use a fork to scrape out the strands into a large mixing bowl.
5. Gently fold in the roasted apples and any pan juices. Adjust seasoning if needed.
6. Serve warm as a side or light main dish.

Servings and Timing

Serves: 4
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: 45–50 minutes

Variations

• Add toasted pecans or walnuts for extra crunch.
• Sprinkle with shredded cheddar or vegan cheese for a richer bake.
• Swap cinnamon for pumpkin pie spice for a more autumnal flavor.
• Add a pinch of nutmeg or ginger for extra warmth.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or microwave until warmed through.

FAQs

Can I make this vegan?

Yes, use olive oil instead of butter and ensure your maple syrup is pure.

Can I prepare the apples ahead of time?

Yes, chop and toss apples with maple syrup and cinnamon a day ahead and refrigerate. Roast just before serving.

Can I use another type of squash?

Yes, but spaghetti squash works best for the stringy texture. Butternut squash can be used for a sweeter, denser bake.

Can I make this sweeter or more dessert-like?

Add a little brown sugar or drizzle extra maple syrup before serving.

Can this be a main dish?

Yes, pair it with roasted chickpeas, tofu, or a sprinkle of cheese for a satisfying vegetarian main.

Conclusion

Maple Apple Spaghetti Squash Bake is a cozy, naturally sweet, and wholesome dish perfect for fall or any time you want a healthy, comforting meal. With tender spaghetti squash, caramelized apples, and warming maple-cinnamon flavor, it’s simple to make yet feels special enough for holiday tables or weekend dinners.

Maple Apple Spaghetti Squash Bake

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Maple Apple Spaghetti Squash Bake is a cozy, naturally sweet fall-inspired dish featuring roasted spaghetti squash strands tossed with tender, caramelized apples and a touch of maple syrup, finished with warming cinnamon. Perfect as a side or light vegetarian main.

• Author: Julia
• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Total Time: 45–50 minutes
• Yield: 4 servings
• Category: Side / Main
• Method: Roasting / Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 spaghetti squash

4 tablespoons olive oil (or melted unsalted butter if not vegan)

1 teaspoon salt

2 apples, chopped

1/3 cup pure maple syrup

1/2 teaspoon ground cinnamon (or pumpkin pie spice)

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Instructions

1. Preheat oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and scoop out seeds. Brush the cut sides with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt. Place cut-side down on a baking sheet and roast for 30–35 minutes, until tender.
3. Toss chopped apples with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, maple syrup, and cinnamon. Spread on a separate baking sheet or oven-safe dish. Roast for 15–20 minutes until tender and slightly caramelized.
4. When the squash is done, use a fork to scrape out the strands into a large mixing bowl.
5. Gently fold in the roasted apples and any pan juices. Adjust seasoning if needed.
6. Serve warm as a side or light main dish.

Notes

Add toasted pecans or walnuts for extra crunch.

Sprinkle with shredded cheddar or vegan cheese for a richer bake.

Swap cinnamon for pumpkin pie spice for a more autumnal flavor.

Add a pinch of nutmeg or ginger for extra warmth.

Use butternut squash for a sweeter, denser alternative.

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 12 g
• Sodium: 250 mg
• Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 4 g
• Protein: 3 g
• Cholesterol: 0 mg