Spaghetti Squash Bake

This spaghetti squash pasta bake is filled with juicy tomatoes, tender zucchini, and hearty marinara sauce for a recipe that is delicious and loaded with vegetables!

Spaghetti Squash Bake

★★★★★ 5 from 2 reviews

• Author: Liz Thomson
• Prep Time: 15 mins
• Cook Time: 60 mins
• Total Time: 1 hour 15 mins
• Yield: 3 1x
• Category: Dinner
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

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Description

This spaghetti squash pasta bake is filled with juicy tomatoes, tender zucchini, and hearty marinara sauce for a recipe that is delicious and loaded with vegetables!

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Ingredients

Units USM Scale 1x2x3x

• 1 medium spaghetti squash, sliced in half, seeds removed
• 1 small zucchini, sliced lengthwise and cut into 1/2” pieces
• 2 cups cherry tomatoes, halved
• 1 tablespoon olive oil
• 1/2 cup marinara sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1 cup shredded mozzarella cheese

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Instructions

1. Preheat the oven to 400 degrees.
2. Drizzle with half the olive oil and place cut side down on a baking sheet.
3. On a separate baking sheet, spread the tomatoes and zucchini into a single layer and drizzle with the remaining olive oil. Sprinkle with salt.
4. Bake for 25-30 minutes until squash is tender and the vegetables are roasted.
5. Let cool slightly, then use a fork to scrape out the squash strands.
6. Scoop the squash into a small casserole dish.
7. Toss the spaghetti squash with the roasted tomatoes, zucchini, marinara sauce, Italian seasoning, and salt.
8. Cover with mozzarella cheese and bake for another 10-15 minutes until the cheese is brown and bubbly.

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It’s super filling and totally packed with vegetables.

If you don’t have extra veggies on hand and want a simpler recipe, try this stuffed spaghetti squash!

I’ll be keeping you updated on our trip to Dallas on Instagram, and if you have any restaurant suggestions, let me know!

Have an amazing day!