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Cheesy Baked Spaghetti Squash with Marinara Sauce

A delightful dish combining the wholesome goodness of spaghetti squash with the comforting flavors of marinara and cheese.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 360
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium medium spaghetti squash (about 2½ lbs/1.1 kg each) Look for firm squash with vibrant, uniform color.
  • 1 tablespoon extra-virgin olive oil Adds richness and aids in roasting.
  • 1 teaspoon salt Essential for enhancing flavors.
  • ½ teaspoon freshly ground black pepper Provides warm spice.
  • 1¾ cups jarred marinara sauce Choose a thick, flavorful brand.
  • 2 teaspoons chopped fresh thyme Plus more for serving or substitute with ¾ teaspoon dried.
  • 1½ cups shredded whole milk mozzarella cheese Melts beautifully for a creamy texture.
  • 3 tablespoons finely grated Parmigiano-Reggiano Adds savory, nutty flavor.
  • 1½ tablespoons unsalted butter (melted) Helps create a crispy topping.
  • ¾ cup panko Japanese breadcrumb for crunch.

Method
 

Preparation
  1. Preheat your oven to 400°F (205°C) and arrange an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
  2. Using a sharp chef's knife, cut a sliver off the stem end of each squash to create a flat surface. Stand each squash upright and slice through them from top to bottom.
  3. Scoop out the seeds with a soup spoon and discard them.
  4. Place the halved squash cut-side-up on the baking sheet. Drizzle with olive oil and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Flip the halves cut-side-down and roast for 40 to 50 minutes.
  5. Once roasted, flip the squash cut-side-up and let them cool until manageable. Use a fork to scrape the strands into a bowl.
Baking
  1. Increase the oven temperature to 425°F (220°C). Add marinara sauce, ¾ teaspoon salt, ¼ teaspoon pepper, and thyme to the squash strands. Toss gently.
  2. Transfer the mixture to a 9 x 13 inch baking dish. Sprinkle mozzarella cheese on top, followed by Parmigiano-Reggiano.
  3. In a small bowl, mix melted butter with panko until coated. Sprinkle evenly over the cheese layer.
  4. Bake for 25 to 30 minutes or until the top is golden brown. Let cool for a few minutes before serving.

Notes

Choose firm spaghetti squash. You can use your favorite homemade marinara for a personal touch. Prepare the squash ahead of time if necessary. Customize cheese varieties for different flavors and add proteins for heartiness.