3-Cheese Spaghetti Squash


A cheesy way to make spaghetti squash. Top with more Parmesan cheese.

Prep Time:
30 mins
Cook Time:
55 mins
Additional Time:
10 mins
Total Time:
1 hrs 35 mins
4 servings


  • 2 spaghetti squash

  • 1 tablespoon salted butter

  • 1 red bell pepper, sliced

  • 2 teaspoons minced garlic

  • 4 tomatoes, diced

  • 1 (6 ounce) can tomato paste

  • 1 (6 ounce) can sliced mushrooms, drained

  • ½ cup grated Cheddar cheese

  • ½ cup grated mozzarella cheese

  • ½ cup grated Parmesan cheese

  • 1 tablespoon balsamic vinegar

  • 2 teaspoons chopped fresh basil

  • 1 pinch salt and ground black pepper to taste


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Cut the spaghetti squash in half horizontally and remove the stems. Cover the bottom of a baking pan with a layer of water; place the halved spaghetti squashes in the pan with the flesh facing down.

  3. Bake in the preheated oven until flesh is soft, about 45 minutes. Remove squash from the oven and let cool enough to handle, about 10 minutes. Leave oven on, but reduce oven temperature to 350 degrees F (175 degrees C).

  4. Meanwhile, heat butter in a 12-inch pan over medium-high heat. Saute red bell pepper and garlic in the hot butter until soft, about 5 minutes. Add tomatoes, tomato paste, mushrooms, Cheddar cheese, mozzarella cheese, Parmesan cheese, balsamic, basil, salt, and pepper. Heat to a boil over medium-high heat; cover, reduce heat, and let simmer, stirring occasionally, for 20 minutes.

  5. Meanwhile, remove seeds and fork the flesh of the squash, leaving it inside the shell. Fill each forked squash half with the sauce.

  6. Bake in the preheated oven until golden and bubbly, about 10 minutes.

Nutrition Facts (per serving)

322 Calories
16g Fat
34g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 322
% Daily Value *
Total Fat 16g 20%
Saturated Fat 9g 45%
Cholesterol 44mg 15%
Sodium 965mg 42%
Total Carbohydrate 34g 12%
Dietary Fiber 5g 19%
Total Sugars 12g
Protein 17g
Vitamin C 71mg 354%
Calcium 434mg 33%
Iron 3mg 17%
Potassium 1167mg 25%

* 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.

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