Italian-Style Baked Spaghetti Squash

    1 hour 45 min

    Spaghetti squash is layered with tomato sauce and mozzarella, then topped with Parmesan before being baked. It's a delicious alternative to the classic pasta bake.

    468 people made this

    Serves: 6 

    • 1 spaghetti squash, halved lengthways and seeded
    • 1 onion, chopped
    • 2 tablespoons finely chopped garlic
    • 2 (400g) tins whole plum peeled tomatoes
    • 1 tablespoon dried basil
    • 1 cube vegetable stock
    • black pepper to taste
    • 250g black olives, chopped
    • 120g grated mozzarella cheese
    • 80g grated Parmesan cheese

    Prep:30min  ›  Cook:1hr15min  ›  Ready in:1hr45min 

    1. Preheat oven to 170 C / Gas 3. Spray a baking tray with a thin layer of cooking oil. Place squash halves cut side down on the baking tray.
    2. Bake squash 35 minutes in the preheated oven or until a knife can be easily inserted. Remove from oven and cool.
    3. Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, stock cube and black pepper. Cook for about 15 minutes or until you have a medium thick sauce.
    4. Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives and mozzarella cheese. Repeat layers until shells are full or until all of the ingredients are used. Top with Parmesan cheese.
    5. Bake for 20 minutes in the preheated oven or until Parmesan cheese melts.

    Spaghetti squash

    Is also known as spaghetti marrow. They can be found in speciality markets.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
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    Reviews in English (423)


    This is great! I added 1 lb. sausage, omitted the olives, substituted chicken bouillon for vegetable bouillon, and substituted Romano cheese for Parmesan. I put in a 9x13 baking dish (much easier to prepare and serve out of than the shells) and made each layer (sauce w/ sausage, spaghetti squash strands, and cheese on top) twice. Yum!  -  05 Mar 2006  (Review from Allrecipes US | Canada)


    So tasty! To cut down cooking time, cut the spaghetti squash in half and place cut side down in a microwavable dish with a few tablespoons of water. Heat on high for 8-10 minutes.  -  27 Sep 2007  (Review from Allrecipes US | Canada)


    This is very good and healthy. I pureed the tomato and onion mixture with a hand-held blender and boiled it down for about 25 minutes to reduce much of the water. Next time I will nix the squash shells and opt for throwing it all in a baking dish - the shells are a nuisance. I also added a couple dashes of crushed red pepper for some heat. Oh, and it's just fine without the Parmesan.  -  26 Sep 2002  (Review from Allrecipes US | Canada)