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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.

overhead photo of Spicy Tomato Parmesan Stuffed Spaghetti Squash

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.

spaghetti squash before baking

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.

Spicy Tomato Parmesan Stuffed Spaghetti Squash with fork in squash pulling up noodles

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!

overhead close up photo of Spicy Tomato Parmesan Stuffed Spaghetti Squash with fork in squash

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

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6
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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Ingredients

Instructions

  • 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. 
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Comments

  2. 5 stars
    Made this last night and loved it.
    A couple notes to help others:
    -Highly recommend really using smoked paprika instead of paprika. Adds a lot of depth.
    -Don’t see why breadcrumbs are needed. If you want them I would ad a lotttt because I didnt notice them.
    -Lasty, for those asking about cooking the squash face down or up, I had the same question but cooked it face up (outside of the squash on the pan) so the garlic could roast inside the squash as instructed and it worked great!

    Reply

  3. 5 stars
    Holy goodness this recipe is awesome! I am not a reviewer (AT ALL!) but this tasted so good I just had to. The flavors are amazing and I will be making this frequently! :)))))

    Reply

  4. Excited to try this! If I can’t microwave the squash to start, what would you recommend doing? Thanks!

    Reply

    1. HI! Just add an additional 15-20 minutes of cooking time! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  5. 5 stars
    Planning on making this recipe tonight… it looks delicious! One question: typically I cook spaghetti squash with the cut halves facing down on the pan, but your recipe calls for adding the garlic to the squash before cooking. In this case, do you recommend cooking the squash facing up? Otherwise, if I put the garlic underneath the squash I’d imagine the flavor wouldn’t transfer as effectively from the garlic into the squash. Please let me know what you do!

    Reply

    1. HI! Yes, I do recommend cooking the squash face up for this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  6. This looks delicious! Thank you for sharing. I don’t own a microwave, how long would you suggest i cook the squash in an oven?

    Reply

    1. HI! Just add an additional 15-20 minutes of cooking time. Hi there! Just simmer the sauce 10-15 minutes longer on the stove. it will thicken!
      Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

    2. HI! Just add an additional 15-20 minutes of cooking time! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  7. 5 stars
    I’ve made many of your recipes, but this is my first time posting a comment. Had a girl’s night with my daughters-dinner, wine, & a “chic-flick”. This recipe was so tasty & delish! Will definitely make it again:) Thanks Tieghan!

    Reply

  9. Most times I’ve made spaghetti squash, you bake it cut side down. Before you add the tomato sauce and cheese, which side are you typically baking on?

    Reply

    1. HI! I bake this cut side up to infuse it with garlic flavor! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  10. 5 stars
    I use spaghetti squash all the time to substitute rice & pasta but it has never been anything exciting… until last night! We LOVED this recipe. So delicious. I added a ground turkey that I cooked with a little of the sauce to add protein. This will be on regular rotation from now on. Oh and BTW, thanks for the tips on microwaving before cutting and the smashed garlic!!! WOWZA! Definitely a life changer.

    Reply

  14. 5 stars
    When I’m making a pasta dish I always forget about spaghetti squash. Thanks so much for the reminder. This spicy tomato parmesan stuffed spaghetti squash looks so enticing. I love how simple it is but how fabulous it must taste. Simple and fabulous go hand in hand in my book. Will definitely need to add this to my “must make” list. Thanks for sharing.

    Reply