Spaghetti Squash Parmesan

Tonights recipe originates from another recipe. I love how she puts all her flavors together and this is no exception.

Spaghetti squash is a great alternative to spaghetti or any kind of pasta like spaghetti. It has a similar consistency, look and bland taste that can be mixed with almost anything. I’ve made spaghetti squash a number of ways this past year, and this is one of my favorites. Think of it like chicken parm, but without the chicken. 🙂

Spaghetti Squash Parmesan

  • Servings: 4
  • Difficulty: easy
  • Print


  • 2 small spaghetti squash, halved and seeds removed
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, smashed
  • Kosher salt and black pepper
  • 1 can (14 ounce) San Marzano tomatoes
  • 2 teaspoons Italian seasoning
  • 1/4 cup fresh basil, roughly chopped
  • 1/2 cup pesto
  • 8 ounces mozzarella
  • 1/4 cup panko bread crumbs (leave out if gluten free)
  • 1/4 cup grated parmesan cheese 


  1. Preheat the oven to 425 degrees.
  2. Place the squash on a plate and microwave 3 minutes. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard.
  3. Place the squash in a baking dish and rub the cut sides with olive oil, season with salt and pepper. Place 1 garlic clove in the center of each squash. Transfer to the oven and bake 30-40 minutes, until the squash is tender and the garlic roasted.
  4. Meanwhile, in a blender or food processor, combine the roasted garlic cloves, tomatoes, and Italian seasoning. Season with salt and pepper. Pulse until combined, about 1 minute. Stir in the basil and pesto.
  5. Spoon the tomato sauce evenly into each spaghetti squash half. Top with mozzarella, bread crumbs and parmesan. Return to the oven and roast another 10-15 minutes, until the cheese is melted.
  6. Let the squash sit 5 minutes, then use a fork to scrape the squash into strands, mixing the cheese with the squash. Serve topped with fresh basil.Enjoy! 

Slightly adapted from:

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