Baked Spaghetti Squash

Nov 1st, 2010 // Dinner, Most Popular, Recipes, Veggie Friendly

I know that substituting spaghetti squash for spaghetti is a healthy thing to do, but I find that it often comes out too watery. Also, um, I like spaghetti. Although recently when I saw a nice squash at the market it occurred to me that my kid might enjoy seeing the squash transform into ‘spaghetti’.

Turns out I was right! The scraping part was fascinating my kid and resulted in the added bonus of him trying some pieces along the way. Score 1 for spaghetti squash as a pasta substitute!

Oh, and my mom gave me this hot tip: drain the spaghetti squash in a colander while you are prepping the rest of the ingredients. It makes for a far less watery end result. Baking it also helped absorb some of the juices and the baked ‘pasta’ was delicious. Now for the recipe…

Baked Spaghetti Squash Recipe

Prep Time: 15 mins  Cooking Time: 45 mins to 1 hour

1/2 pound ground turkey or chicken (optional)
1 tablespoon olive oil
1 large spaghetti squash
1 egg
2 cups good sauce (we use Roa’s)
1 cup part skim ricotta cheese
1 1/2 cups part skim shredded mozzarella cheese
1 teaspoon fresh oregano
5 fresh basil leaves, torn
salt & fresh ground pepper
4 10 oz ramekins

Preheat the oven to 350 degrees. Poke the spaghetti squash 10 times and microwave for 10 to 12 minutes stopping every 3 to 4 minutes to turn. You’ll know it’s done when the skin starts to buckle. Remove and split open. While it’s cooling off heat a non-stick pan over medium high heat for 3 or 4 minutes. Add oil to the pan and blot the turkey meat dry before adding to the pan. Space the meat out in the pan and cook until it is just brown on both sides. As long as it is browned, it can be a little under cooked. It will cook the rest of the way in the oven. Set aside and begin scraping out your squash with a fork. Transfer scraped squash into a colander and let drain while you are prepping the rest of the ingredients. In a large bowl, mix together sauce, ricotta, egg, 1 cup of cheese, oregano, basil and salt & pepper to taste. Mix in the drained spaghetti squash until it’s all well combined. Place one scoop of squash mixture in each ramekin covering the bottom. Layer browned meat on top of squash mixture and then place another scoop of squash on top of the meat. Sprinkle remaining cheese on top of each and place on a cookie sheet. Bake for 35 to 45 minutes or until cheese is melted and bubbly and squash looks set. Remove from oven and let cool for 5 minutes before serving.

PS: If you don’t have ramekins, you can make it in a pie pan as you would a spaghetti pie.

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12 Comments on “Baked Spaghetti Squash”

  1. 1 @annadollar said at 12:22 am on November 2nd, 2010:

    What an awesome idea! Thanks for the great recipe, we'll be trying this soon. I'll let you know how it goes over with a 2yo :)

  2. 2 Jill said at 6:50 am on November 2nd, 2010:

    I have been waiting to try this the right way! Made spaghetti squash once but it was tough and flavorless. Can't wait to give it another go! ps. did someone win the prudent baby book?

  3. 3 tryityoumightlikeit said at 9:17 am on November 2nd, 2010:

    I've got a spaghetti squash in the fridge right now. I can't wait to try this out. I love the individual servings.

  4. 4 danielle said at 8:44 am on November 2nd, 2010:

    Loooks great I might have to try this!

  5. 5 ziabaki said at 12:27 pm on November 3rd, 2010:

    Oh yum! I am so into squash right now and this looks perfect! Great idea. Thank you

  6. 6 Medifast Coupon Code said at 12:56 pm on November 3rd, 2010:

    I don't know why I don't use spaghetti squash more for my pasta instead of regular noodles, thanks for a great reminder and some good tips. And how rude of me, thanks for your sauce recipe to try.

  7. 7 Carrie said at 2:19 pm on November 5th, 2010:

    I love spaghetti squash, and this preparation looks fabulous! Can't wait to try it out!

  8. 8 anne said at 8:45 pm on November 7th, 2010:

    just made this with what i had on hand — dried herbs instead of fresh and cottage cheese instead of ricotta. it was DELISH. and cate loved scooping out the squash. great recipe!!

  9. 9 ferji425 said at 8:35 pm on November 8th, 2010:

    I was not a fan of spaghetti squash when I tried it but after seeing your picture on foodgawker and reading your post I will definitely be giving it another go. It looks absolutely delicious…I love the little baking dishes!

  10. 10 ``` amacmillan said at 11:26 pm on November 15th, 2010:

    I have never tried spaghetti squash before but now I am hooked. I made this without the meat and it was Yum!

  11. 11 Jen said at 4:59 pm on November 28th, 2010:

    It is much easier to roast the squash before use in recipes.. It comes out nutty and a bit caramelized, and not watery at all. I bake it at about 400 with evoo and salt and pepper until it looks golden-an hour or so! I eat it with good tomato paste and Parmesan chunks for a quick filling lunch at work.

  12. 12 Emma said at 2:57 am on December 1st, 2010:

    you inspired me to buy my first spaghetti squash and I plan to make this ASAP!

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