Spaghetti Squash Parmesan is my go-to cozy meal when I want something comforting, delicious, and a bit healthier than traditional pasta bakes. This recipe takes tender strands of roasted spaghetti squash and layers them with rich marinara sauce, melty mozzarella, and sharp Parmesan cheese. It’s baked until golden and bubbling, creating a warm, cheesy dish that feels indulgent but stays light.

I love how this recipe strikes a perfect balance—simple enough for a weeknight, but satisfying enough to serve guests. If I’m craving Italian flavors but want to keep it low-carb, this is exactly what I make. Spaghetti Squash Parmesan: An Incredible Ultimate Recipe to Try

Why You’ll Love This Recipe

Spaghetti Squash Parmesan has become one of my favorite dishes, and here’s why:

I enjoy that it’s a low-carb, healthier twist on classic comfort food.
The layers of cheese and savory marinara make it deeply satisfying.
It’s quick to prep and easy to assemble.
I can switch it up with veggies, herbs, or protein depending on what I have on hand.
It reheats beautifully, so I always make extra for meals later in the week.
The baked presentation looks so good that it’s always a hit at dinner parties.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

– 1 medium spaghetti squash
– 2 cups marinara sauce
– 2 cups shredded mozzarella cheese
– ½ cup grated Parmesan cheese
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon Italian seasoning
– Salt and pepper, to taste
– Fresh basil leaves, for garnish

Directions

I start by preheating the oven to 400°F (200°C).
I slice the spaghetti squash in half lengthwise and scoop out the seeds and pulp.
Then I drizzle olive oil over the cut sides, season with salt, pepper, and Italian seasoning, and place the halves cut-side down on a parchment-lined baking sheet.
I roast the squash for 30–35 minutes until it’s fork-tender.
While that’s baking, I sauté the minced garlic in olive oil over medium heat for about 1–2 minutes, just until fragrant.
I stir the sautéed garlic into the marinara sauce and taste for seasoning.
Once the squash is cool enough to handle, I use a fork to shred the flesh into spaghetti-like strands.
I mix the squash with the garlicky marinara sauce in a large bowl.
In a baking dish, I layer half the squash mixture, then half the mozzarella. I repeat with the rest of the squash and cheese.
I top everything with the Parmesan cheese and bake for another 10–15 minutes until bubbly and golden.
I let it rest a few minutes, then garnish with fresh basil before serving.

Servings and Timing

This recipe makes about 6 servings and is perfect for a family dinner or meal prep.

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

I often like to put a twist on this dish depending on what I’m craving or what I’ve got in the fridge. Here are some of my favorite variations:

Meaty Addition: I’ll stir in cooked ground turkey, sausage, or shredded chicken to the sauce.
Veggie Boost: Sometimes I add sautéed mushrooms, spinach, or zucchini to bulk it up.
Vegan Style: I use vegan cheese and marinara for a dairy-free version.
Herb Forward: I toss in fresh thyme or oregano to give the sauce more depth.
Spicy Kick: I’ll add crushed red pepper flakes or diced jalapeños when I want heat.

Storage/Reheating

This dish is a dream when it comes to leftovers:

Refrigerator: I store any leftovers in an airtight container for up to 4 days.
Freezer: I freeze portions in sealed containers for up to 3 months. I always thaw overnight in the fridge before reheating.
Reheating: I reheat individual servings in the microwave or warm the whole dish in a 350°F oven until heated through.

FAQs

Can I use a different type of squash?

I stick to spaghetti squash because of its unique noodle-like texture, but butternut or zucchini can be used for a different feel.

How do I know when the squash is cooked perfectly?

I know it’s ready when I can easily pull the flesh into strands with a fork and it’s soft to the touch.

Can I prepare this dish in advance?

Yes, I often prep everything ahead of time and store it unbaked in the fridge. When ready, I just pop it into the oven.

Is this dish gluten-free?

Yes, all the ingredients are naturally gluten-free, which makes it a great option for anyone avoiding gluten.

What sides go well with Spaghetti Squash Parmesan?

I like to serve it with a crisp green salad or roasted veggies. Garlic bread is a great pairing if I want something heartier.

Conclusion

Spaghetti Squash Parmesan has become one of my comfort food staples. It’s cozy, cheesy, and so satisfying, all while keeping things light and healthy. I love how flexible and forgiving it is—whether I stick to the basics or jazz it up with extra ingredients, it always turns out delicious. If you’re looking for a wholesome dish that doesn’t sacrifice flavor, give this recipe a try. I think you’ll love it as much as I do.