Monday night Spicy Tomato Parmesan Stuffed Spaghetti Squash. AKA “pasta” on the healthy side…and so good. Spaghetti squash stuffed with a slightly spicy, roasted garlic tomato sauce, basil pesto, and fresh herbs. All baked together until the squash is tender, the cheese melty, and all is perfect. This is a deliciously easy, healthier way to enjoy the classic flavors of a cheesy tomato pasta. Bonus? It’s easy enough for any night of the week, requires minimal prep, and comes together in just about an hour.
I have to say, I am very happy to finally be sharing this spaghetti squash with you guys. I made this all the way back in January. Somehow it was lost in my archives of photos and ever so growing list of recipes. If I hadn’t scrolled back through my photos last week, I would have completely forgotten all about this incredibly good (and super easy) recipe.
I know, that seems crazy, right? I’ve just been cooking and photographing so many recipes the last few weeks that if something is not on my calendar and scheduled for posting I’m most likely going to forget all about it. This has nothing to do with how good the recipe is, trust me, this squash is SO GOOD. It’s just that I can’t keep everything straight in my head sometimes.
And also? I really just need to be more organized. That’s really the bottom line.
Anyway, my point in all this rambling (and on a Monday too, so sorry), is that I’m very glad and excited to be sharing this cozy, but healthy spaghetti squash with you guys today. It’s one of those recipes you’ll be making time and time again.
Jumping right on into this recipe today, because, well, it’s Monday.
It all starts with the squash. Find yourself a couple of medium size spaghetti squash, half them, and roast them with smashed garlic. This is KEY. As the squash and garlic roast, the squash becomes infused with a bit of garlic flavor. What I love is that it’s a subtle garlic flavor that doesn’t over power the sweetness of the squash.
Once the squash and garlic are roasted, remove the garlic. Then combine the garlic with canned tomatoes, smoky paprika, dried fennel, herbs, spicy crushed red pepper flakes, and a bit of basil pesto. This is your tomato sauce. I know it may seem simple, but I always find that the simplest tomato sauces are the best ones.
Spoon the sauce into the roasted spaghetti squash, add mozzarella, bread crumbs, and parmesan. Now return the squash to the oven and bake until the cheese is melted and golden, and oh so perfect.
Super simple, but oh so delicious and satisfying too.
PS. I’ve kept this recipe vegetarian, but adding in cubed boneless chicken would work really well if you’d like to bump up the protein a bit.
Personally? What I love so much about this recipe is that it kind of feels like a cross between a super cozy winter recipe and a lighter spring recipe. It’s warm and cheesy, but the spaghetti squash and fresh herbs keep the dish light and fresh.
The perfect winter meets spring combo, right?
With this being the first week of March, I know so many of us have spring on our minds, but the fact is that March is usually still a pretty cold month for most everyone in the US (all of you out of the country readers, if you experience nice weather in March, I am so jealous!). So my goal for this month is more recipes just like this one. Colorful and vegetable filled, yet still warming and good for cold winter weather.
Major bonus? This also happens to be one of the easiest dishes. Simply roast the squash, stuff it with sauce and cheese, and dinner will be ready. Comes together in just about an hour with minimal ingredients and minimal prep. Love that!
If you make this stuffed spaghetti squash, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spicy Tomato Parmesan Stuffed Spaghetti Squash
Calories Per Serving: 532 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 medium spaghetti squash, halved and seeds removed
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, smashed
- kosher salt and black pepper
- 1 can (14 ounce) san marzano tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1-2 teaspoons crushed red pepper flakes
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon onion powder
- 1/4 cup fresh basil, roughly chopped
- 1/2 cup basil pesto, homemade or store bought
- 8 ounces mozzarella, torn
- 1/4 cup panko bread crumbs (optional)
- 1/2 cup grated parmesan cheese
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- 1. Preheat the oven to 425 degrees F.2. Place the squash on a plate and microwave 3 minutes. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard. 3. Place the squash in a baking dish and rub the cut sides with olive oil, season with salt and pepper. Place 1 garlic clove in the center of each squash. Transfer to the oven and bake 30-40 minutes, until the squash is tender and the garlic roasted.4. In a blender or food processor, combine the roasted garlic cloves, tomatoes, paprika, oregano, crushed red pepper, fennel, and onion powder. Season with salt and pepper. Pulse until combined, about 1 minute. Stir in the basil and pesto. 5. Spoon the tomato sauce evenly into each spaghetti squash half. Top with mozzarella, bread crumbs, if using, and parmesan. Return to the oven and roast another 10-15 minutes, until the cheese is melted. 6. Let the squash sit 5 minutes, then use a fork to scrape the squash into strands, mixing the cheese with the squash. Serve topped with fresh basil.