No-Fuss Baked Spaghetti Squash

Rating: 4.56 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

If you like spaghetti, you'll love this dish! An easy, no-hassle recipe that goes great with a tossed salad and garlic bread. Eat them right out of the shell, scraping squash from sides and mixing with sauce.

By Charles Green

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Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place squash cut side up on a rimmed baking sheet. Divide the sauce among the 4 halves. Brush cut edge of squash with olive oil to prevent drying out.

  • Bake in preheated oven until squash is soft and sauce is hot, about 1 1/2 hours.

  • Serve squash with grated Parmesan cheese.

Cook's Note:

If squash halves don't sit up, you may need to shave the bottoms to stabilize them.

Nutrition Facts

Per Serving:
301 calories; protein 8.5g; carbohydrates 40.9g; fat 12.4g; cholesterol 12.4mg; sodium 937.2mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Amanda Gustafson
Rating: 4 stars
09/25/2017
Made this for my mom and I. I poked it with a fork multiple times and microwaved the squash for 1 minute to make cutting it easier. Because I was made extra sauce for others in the house that we not eating the squash I just eyeballed the sauce into the squash. It turned out very good and was very filling. Not like traditional spaghetti that has you hungry an hour later. Read More
Helpful
(5)
9 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Amanda Gustafson
Rating: 4 stars
09/24/2017
Made this for my mom and I. I poked it with a fork multiple times and microwaved the squash for 1 minute to make cutting it easier. Because I was made extra sauce for others in the house that we not eating the squash I just eyeballed the sauce into the squash. It turned out very good and was very filling. Not like traditional spaghetti that has you hungry an hour later. Read More
Helpful
(5)
Christina
Allstar
Rating: 4 stars
03/16/2017
Simple and tasty! I did microwave my squash a bit before baking so it would be easier to cut in half and get a jump start on cooking so it didn't take as much time for it to cook as the recipe said because of that. I only made 1 squash (2 halves) and eyeballed the sauce. This was really fun and I liked the minimal cleanup. I would make this again! Thanks for sharing.:) Read More
Helpful
(3)
Judithr
Rating: 4 stars
08/23/2019
I had a bunch of cooked leftover veggies to use. After some debate I zeroed in on this recipe. I had never made spaghetti squash. It baked nicely then I heated the sauce in a pan with leftover cooked kale, sweet corn, and some black rice. It made for a nice sauce over the spaghetti squash. Next time will add red pepper. Read More
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hellokity
Rating: 5 stars
09/05/2018
Delish! Only thing I did different is I seasoned the squash first then added the sauce. Also I will add meat to it next time. Read More
Judith Bonnett
Rating: 5 stars
07/31/2017
super easy and very good and Healthy Read More
Chef Mo
Allstar
Rating: 5 stars
02/10/2020
So simple and a perfect meal! Cooked as written. Read More
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