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
- 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
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!
Ingredients
Units
Scale
- 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
Instructions
- Preheat the oven to 400 degrees.
- Drizzle with half the olive oil and place cut side down on a baking sheet.
- On a separate baking sheet, spread the tomatoes and zucchini into a single layer and drizzle with the remaining olive oil. Sprinkle with salt.
- Bake for 25-30 minutes until squash is tender and the vegetables are roasted.
- Let cool slightly, then use a fork to scrape out the squash strands.
- Scoop the squash into a small casserole dish.
- Toss the spaghetti squash with the roasted tomatoes, zucchini, marinara sauce, Italian seasoning, and salt.
- Cover with mozzarella cheese and bake for another 10-15 minutes until the cheese is brown and bubbly.
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!
Tastes as good as it looks! I have my replacement for regular spaghetti. Mmm!
(I used Italian seasoning instead of just oregano.)
★★★★★
Guess I need to give you an apology. I made this last night, I did add mushrooms (because, I can’t go without them!) and used Daiya cheese (plant based here!). I haven’t had spaghetti squash since I was a child where I declared I didn’t like it but I’ve been retying foods. When I dished it out, I didn’t hold much hope, even telling my dog she might get to eat it. However, with the 1st bite – made me a spaghetti squash convert! This will be going in my regular repertoire – thank you!
★★★★★
Haha Helen this makes me so happy!! I’m glad it changed your mind about spaghetti squash!!