Baked Spaghetti Squash

Spaghetti Squash

Our Baked Spaghetti Squash is an easy and delicious low-carb meal that doesn’t sacrifice flavor. Sometimes it’s hard to make lighter meals feel like comfort food, but this one sure does!

Spaghetti squash is a winter squash that’s a lot of fun to eat. When it’s cooked, the flesh comes away from the skin in long spaghetti-like strands, hence the name. Like many squashes, there’s a lot you can do with it, because it presents a fairly blank canvas taste-wise.

We’re doing a spaghetti thing with our spaghetti squash! Let’s talk about it.

Cooking the Squash

The first thing that needs to be done, of course, is to prep the squash. They are usually oblong, so cut down the middle lengthwise. Scoop out the seeds, and place the halves face down on a baking sheet. You’ll bake the squash in your oven– about 45 minutes. Be careful though– the cooking time can fluctuate depending of the size of the squash. You want slightly al dente strands that can be pulled away using a fork.

Once out of the oven, you’ll need to let the squash cool before trying to shred it. It’s just too hot! We shredded ours into a bowl, and melted lots of our Fresh Churned Garlic Butter in there! It adds a great base flavor that we can build on later. You might need to add a little more salt and pepper.

Divide the strands between the two empty skins.

Sauce and Cheese

Now comes the “spaghetti” part. Spread some pasta sauce (or any Italian red sauce you like) over the squash, and top with some mozzarella cheese.

Throw it back in the oven to 10 minutes or so, until everything is hot and the cheese is melted.

Serve with some fresh basil.

It’s that simple! Enjoy!

Baked Spaghetti Squash
Serves: 6

Baked Spaghetti Squash

Recipe by Chef ShamyCourse: Dinner, Sides


Prep time


Cooking time




  • 1 medium spaghetti squash

  • 6 T Fresh Churned Garlic Butter

  • Salt and pepper, to taste

  • 1 cup pasta sauce

  • 1 cup shredded mozzarella cheese

  • Fresh basil, to garnish


  • Preheat oven to 375° F.
  • Cut spaghetti squash in half lengthwise. Scoop out seeds and discard. Place halves face down on a baking sheet.
  • Bake at 375° for 45 minutes, or until fork tender.
  • Allow to cool 10 minutes, then use a fork to remove squash strands from the skin into a bowl. Add Garlic Butter to squash and stir to fully coat. Add salt and pepper to taste, if needed.
  • Divide squash evenly between the two empty halves. Spoon pasta sauce on the squash, and sprinkle cheese over the top.
  • Bake at 375° for 10 minutes, or until warm and cheese is melted.
  • Garnish with fresh basil, and serve.