Print

Spaghetti Squash Parmesan Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 63 reviews

A delicious and healthy Spaghetti Squash Parmesan recipe that replaces traditional pasta with roasted spaghetti squash strands topped with marinara sauce, fresh mozzarella, and parmesan cheese, baked to perfection and garnished with fresh herbs.

Ingredients

Squash and Seasoning

  • 2 whole spaghetti squash
  • 1 to 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes

Sauce and Cheese

  • 2 cups marinara sauce, or your favorite bolognese
  • 1 8 ounce ball fresh mozzarella, thinly sliced
  • 2 tablespoons finely grated parmesan cheese, for sprinkling
  • Fresh basil and oregano for sprinkling

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.
  2. Prepare the Squash: Cut each spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of each half with olive oil and season with salt, pepper, dried basil, dried oregano, and crushed red pepper flakes evenly.
  3. Roast the Squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper or foil. Roast in the preheated oven for about 40 to 45 minutes, or until the flesh is tender and easily pierced with a fork.
  4. Shred the Squash: Remove the squash from the oven and let it cool slightly. Using a fork, scrape the flesh into strands resembling spaghetti and transfer to a baking dish.
  5. Add Sauce and Cheese: Spoon the marinara sauce or bolognese evenly over the shredded squash. Layer thin slices of fresh mozzarella on top, then sprinkle the grated parmesan cheese over the mozzarella.
  6. Bake the Dish: Return the assembled dish to the oven and bake for an additional 15 minutes or until the cheese is melted and bubbly.
  7. Garnish and Serve: Remove from oven and sprinkle fresh basil and oregano leaves on top. Serve warm as a healthy and flavorful alternative to traditional pasta Parmesan.

Notes

  • To easily cut the spaghetti squash, pierce the skin with a knife and microwave for 3-4 minutes to soften slightly before slicing.
  • You can substitute the fresh mozzarella with shredded mozzarella if preferred.
  • Adjust the amount of crushed red pepper flakes based on your spice preference.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, bake covered with foil at 350°F (175°C) until warmed through.

Find it online: https://justsosavory.com/spaghetti-squash-parmesan-recipe/