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Cheesy Baked Spaghetti Squash with Marinara Sauce

A comforting dish featuring tender strands of spaghetti squash enveloped in rich marinara sauce, topped with gooey mozzarella and a crispy buttery panko crust.
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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: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium spaghetti squash (about 2½ lbs / 1.1 kg each) These vibrant squashes have a unique texture that mimics noodles when roasted.
  • 1 tablespoon extra-virgin olive oil Adds a rich, fruity depth of flavor.
  • 1¾ cups jarred marinara sauce Choose a high-quality marinara for best flavor.
  • 1½ cups shredded whole milk mozzarella cheese Melts into a creamy topping.
  • 3 tablespoons finely grated Parmigiano-Reggiano Adds nuttiness and salty flavor.
Seasonings and Toppings
  • ¾ teaspoon salt Essential for flavor enhancement.
  • ½ teaspoon freshly ground black pepper Offers a delightful bite.
  • 2 teaspoons chopped fresh thyme Provides earthy aroma and flavor.
  • 1½ tablespoons unsalted butter (melted) Imparts a rich flavor to the topping.
  • ¾ cup panko Adds an airy crunch.

Method
 

Preheat and Prep the Oven
  1. Preheat your oven to 400°F (205°C). Line a baking sheet with heavy-duty aluminum foil.
Cut and Cook the Squash
  1. Slice a thin sliver off the stem end of each squash to create a stable base. Cut it in half lengthwise.
  2. Scoop out the seeds and discard them.
  3. Place the squash cut-side-up on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
  4. Roast in the oven for 40 to 50 minutes or until tender and golden brown.
  5. Flip the squash to cut-side-up after roasting and let cool for a few minutes. Fluff the strands with a fork into a bowl.
Combine Ingredients
  1. Increase the oven temperature to 425°F (220°C).
  2. Add marinara sauce, salt, pepper, and thyme to the squash strands and toss to combine.
  3. Transfer the mixture to a baking dish and spread shredded mozzarella on top, followed by Parmigiano-Reggiano.
Final Bake
  1. Mix melted butter with panko and sprinkle over the cheese layer.
  2. Bake for 25 to 30 minutes until the top is golden and crispy.
  3. Cool for a few minutes before garnishing with thyme and serving.

Notes

Choose ripe squashes for sweetness. Season generously with salt and pepper. Feel free to experiment with other cheeses.