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Nancy's Baked Spaghetti Squash

Rated as 4.45 out of 5 Stars

"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."
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2 h 25 m servings 191
Original recipe yields 6 servings


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  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; 7.1 17 7.7 14 553 Full nutrition

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  1. 38 Ratings

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Most helpful positive review

I have made spaghetti squash with sauce before but never twice baked until now. It is the key to melding the favors and reducing the liquid from the squash. So thank you for that! I used a good ...

Most helpful critical review

We are not big fans of onion, so I only used half the amount called for. I still felt like there were too many onions for how much squash and tomatoes there were, but maybe that is only the opi...

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I have made spaghetti squash with sauce before but never twice baked until now. It is the key to melding the favors and reducing the liquid from the squash. So thank you for that! I used a good ...

Since I don't eat meat I skipped the bacon and instead added sautéed brussel sprouts, broccoli and green pepper to the sauce. I also used a half jar of leftover spaghetti sauce in place of some...

Made this recipe last night and followed the instructions exactly. What a fabulous dish! We had this as a side with a roasted chicken and everyone loved it. It was easy to make and tasted divine...

My husband cooked this, according to the recipe. Only adaption he made was to use ground turkey in place of the bacon,and fresh chopped tomatoes in place of the canned--basically a spaghetti sau...

I LOVE this dish! made it as my first attempt with spaghetti squash (yeah, I know, what is wrong with me?). Always loved squash made any type of way except "sweet". So easy to prepare and I love...

This is delicious and I will make it again. I made modifications. I sautéed an onion in olive oil and then added a 28 oz can of chopped tomatoes. After it was heated I added some fresh basil ...

I did not change a thing!! It was delicious!

I made it exactly per the recipe, and my family gobbled it up. I'm going to add grilled chicken next time, and maybe mushrooms.

Really tasty; a little watery