Spaghetti squash is such a neat vegetable because when cooked, its flesh naturally separates into long, spaghetti-like strands that are perfect for dinner. It’s light, slightly sweet, and a great healthy alternative to pasta. When paired with tomato sauce, fresh herbs, or even a sprinkle of cheese, it turns into a satisfying meal that feels comforting but doesn’t weigh you down.
I love using spaghetti squash because it’s really easy to prepare, and it’s super versatile. You can roast it in the oven or microwave it to speed things up. One of my favorite tricks is to cut the squash in half, remove the seeds, and bake it until it’s tender—then just scrape out those spaghetti-like strands with a fork. It’s like magic, and you instantly have a base for so many different recipes, from classic marinara to creamy garlic sauces.
Spaghetti squash recipes are a go-to in my house when I want something filling but still light enough to enjoy without feeling too full afterward. I like serving it with a big green salad or roasted veggies on the side. Plus, it’s a fun way to sneak in extra veggies without anyone even noticing! If you haven’t tried it yet, give spaghetti squash a chance—it might just become your new favorite dinner idea.
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish! Look for one that feels heavy for its size with firm skin. If you can’t find it, zucchini noodles (zoodles) make a fresh substitute but with a different texture.
Cherry Tomatoes: They add a juicy burst of sweetness. If you don’t have them fresh, use grape tomatoes or even canned diced tomatoes, just drain extra liquid to avoid sogginess.
Parmesan Cheese: I like adding it for a salty, nutty flavor. For a dairy-free version, try nutritional yeast or vegan Parmesan substitutes.
Fresh Herbs: Parsley and basil brighten up the dish. If fresh is unavailable, dried herbs can work—use about one-third of the amount fresh called for, as dried herbs are more concentrated.
How Can I Easily Roast and Shred Spaghetti Squash?
Roasting the squash is key to getting those noodle-like strands that make this dish so fun. Here’s how to do it without stress:
- Preheat your oven to 400°F (200°C).
- Cut the squash carefully in half lengthwise; a sharp knife helps! Scoop out seeds with a spoon.
- Drizzle olive oil and season the cut sides with salt and pepper to add flavor and help with browning.
- Place cut side down on a baking sheet lined with parchment paper or foil for easy cleanup.
- Bake for 35-40 minutes until fork-tender. The skin may blister and brown a little—that’s perfect!
- Once cool enough to handle, scrape the flesh gently with a fork to bring out the strands. Avoid over-scraping to keep strands longer and less mushy.
This method keeps the squash tender but with just the right texture to hold up with the tomato and herb mixture.
Equipment You’ll Need
- Sharp chef’s knife – essential for safely cutting the tough spaghetti squash in half.
- Baking sheet – to roast the squash evenly without mess; a rimmed sheet helps catch juices.
- Spoon – for scooping out seeds easily and scraping strands from the squash.
- Medium skillet – to sauté onions, garlic, and tomatoes; a nonstick pan makes stirring simple.
- Fork – perfect for shredding the cooked squash into spaghetti-like strands.
- Mixing bowl (optional) – to toss the spaghetti squash with the tomato mixture before stuffing.
Flavor Variations & Add-Ins
- Add cooked ground turkey or Italian sausage for a heartier meal with extra protein.
- Mix in sautéed mushrooms or spinach to boost veggies and add texture.
- Swap Parmesan for mozzarella or feta for a different cheesy flavor.
- Stir in red pepper flakes or smoked paprika if you want a little kick.
How to Make Stuffed Spaghetti Squash with Cherry Tomatoes and Herbs
Ingredients You’ll Need:
- 1 medium spaghetti squash
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped (optional)
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil, divided
- ½ teaspoon dried oregano
- Salt and pepper, to taste
How Much Time Will You Need?
Prepare this delicious dish in about 50 minutes total. You’ll spend 10 minutes prepping the squash and vegetables, 35-40 minutes roasting the squash, and a few minutes sautéing and assembling the filling.
Step-by-Step Instructions:
1. Prepare and Roast the Spaghetti Squash:
Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the cut sides, then sprinkle with salt and pepper. Place the halves cut side down on a baking sheet. Roast for 35-40 minutes, or until the flesh is tender and easy to shred with a fork.
2. Cook the Tomato and Herb Filling:
While the squash roasts, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another 1-2 minutes. Toss in the halved cherry tomatoes and dried oregano. Cook for about 5 minutes until tomatoes soften. Season with salt and pepper to taste.
3. Assemble and Bake:
Remove the roasted squash from the oven and let it cool a bit. Use a fork to scrape the flesh into spaghetti-like strands and add them to the skillet with the tomato mixture. Gently toss to combine and warm through. Spoon this filling back into the squash shells, top with grated Parmesan cheese, and bake for another 5-7 minutes until the cheese melts. Garnish with fresh parsley and basil if using, then serve warm.
Can I Use Frozen Spaghetti Squash for This Recipe?
Yes, you can use frozen spaghetti squash! Just thaw it completely in the fridge overnight or use the defrost setting on your microwave. Drain any excess water before mixing with the tomato and herb filling to avoid sogginess.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, covered, to keep the squash moist and flavorful.
Can I Add Protein to Make This a Complete Meal?
Absolutely! Cooked ground turkey, chicken, or Italian sausage mix well with the filling. Simply cook your choice of protein separately, then stir it in before stuffing and baking the squash.
What Can I Substitute for Parmesan Cheese?
If you’re avoiding dairy, try nutritional yeast or a vegan Parmesan alternative. For a different flavor, mozzarella or feta also work nicely and add creaminess.
