Nancy's Baked Spaghetti Squash


I got this recipe from my mother-in-law. Even my two young sons love this dish, despite their aversion to all things vegetable! Delicious served with a green salad and crusty bread. This can also be frozen for up to a month. I often buy a large squash, double the sauce, and make a second batch to freeze. Cover with a layer of plastic wrap, then a layer of foil and freeze. Defrost overnight in the fridge and bake as directed.

Prep Time:
20 mins
Cook Time:
2 hrs 5 mins
Total Time:
2 hrs 25 mins
6 servings


  • olive oil cooking spray

  • 1 spaghetti squash, halved lengthwise and seeded

  • 1 slice bacon, chopped, or more to taste

  • 1 tablespoon olive oil (Optional)

  • 1 onion, chopped

  • 2 tablespoons minced garlic

  • salt and ground black pepper to taste

  • 1 cup red wine

  • 2 (14 ounce) cans diced tomatoes

  • 1 tablespoon Italian seasoning

  • ½ cup shredded mozzarella cheese

  • ½ cup grated Parmesan cheese


  1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet and a 9-inch square baking dish with cooking spray.

  2. Pierce the squash halves with a fork and arrange, cut-side down, on the prepared baking sheet.

  3. Bake squash in the preheated oven until a knife easily slices into the flesh, about 1 hour 20 minutes. Remove squash from oven and cool until cool enough to handle, at least 15 minutes.

  4. Place bacon in a large skillet or Dutch oven; cook and stir over medium-high heat until evenly browned, about 10 minutes. Remove bacon with a slotted spoon and drain on a paper towel-lined plate, reserving about 1 tablespoon drippings in the skillet. If the drippings don't equal 1 tablespoon, add olive oil to the skillet and heat over medium heat.

  5. Cook and stir onion and garlic in the bacon drippings over medium heat until golden brown, 10 to 15 minutes; season with salt.

  6. Slowly pour wine over the onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon; add tomatoes and Italian seasoning, Season tomato mixture with black pepper. Cook and stir tomato mixture over medium-high heat until sauce is thickened, about 5 minutes.

  7. Shred the spaghetti squash meat using a fork, discarding the peel. Stir squash meat into tomato sauce until evenly incorporated; spoon into the prepared baking dish. Sprinkle mozzarella cheese and Parmesan cheese over squash mixture.

  8. Bake in the preheated oven until cheese is melted and browned, 20 to 30 minutes. Top cheese layer with bacon.

Nutrition Facts (per serving)

191 Calories
7g Fat
17g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 191
% Daily Value *
Total Fat 7g 9%
Saturated Fat 3g 14%
Cholesterol 14mg 5%
Sodium 553mg 24%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 6%
Total Sugars 5g
Protein 8g
Vitamin C 21mg 106%
Calcium 199mg 15%
Iron 2mg 10%
Potassium 251mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.