Spaghetti Squash Bake

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Let’s talk about spaghetti squash. I’m working on a fun recipe for stuffed spaghetti squash for the fall. I’ve noticed that there are many different ways to suggest that people cook spaghetti squash.


  • 1 Spaghetti squash, cut in half and deseeded
  • 2 cups marinara sauce
  • 1 shallot, finely diced
  • ½ onion, finely diced
  • 4 cloves garlic, minced
  • 1 teaspoon fresh oregano, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • ¼ cup fresh basil, chiffonade
  • 1 cup green zucchini, diced
  • 1 cup yellow summer squash, diced
  • 10 spears of asparagus, diced (bottoms cut off)
  • ½ green bell pepper, finely chopped
  • ½ red bell pepper, finely chopped
  • 2 tablespoons truffle oil
  • 2 tablespoons olive oil
  • ¼ cup white wine
  • ¼ cup parmesan cheese
  • 8 slices mozzarella cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Preheat oven to 350 F.
  2. Bring a large pot of water to a boil first. Then cut the spaghetti squash in half and take out the seeds. You could save the seeds and make a healthy snack by season and roast them. Transfer the spaghetti squash to the boiling water and boil for about 15 minutes.
  3. While the spaghetti squash is boiling, sauté onions, shallots, garlic, oregano, and parsley in olive oil until the onions become transparent. Add the wine, make sure you hear a sizzle. Add the rest of the vegetables, seasonings, and truffle oil and sauté until slightly softened but still firm.
  4. Once the spaghetti squash is done, take out and scoop the insides with a fork. Do not throw away the shells.
  5. Sauté the spaghetti squash with the vegetables and add ½ cup marinara and ¼ cup parmesan cheese. Sauté for 1 minute and mix in the fresh basil, then transfer to the shells. Pour ¼ of the mixture in the shell lay 2 slices of mozzarella cheese ¼ cup marinara and then add the rest of the mixture to fill to the top, do not overflow the shell. Top with marinara; sprinkle with parmesan cheese and lay 2 more slices of mozzarella cheese then place the shell in a baking dish.
  6. Repeat process for the second shell.
  7. Bake for 15 minutes or until the cheese has a slightly golden brown color.
  8. Serve immediately. You can add extra marinara if you prefer your spaghetti squash extra saucy

Note: Serves 4.

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