If you’re looking for the ultimate cozy, cheesy, and lighter comfort food, this Baked Spaghetti Squash and Cheese Recipe is about to become your new go-to. Think of all the creamy, nostalgic satisfaction of classic mac and cheese, but with a delicious twist: sweet roasted spaghetti squash bakes up into magical strands that soak in every bit of savory cheddar sauce. It’s a dish that’s both nourishing and satisfying, perfect as a weeknight main or a crowd-pleasing vegetarian side. Whether you’re enjoying it solo with a salad or serving it up for your family, get ready to fall in love with this irresistible casserole!
Ingredients You’ll Need
The best part about the Baked Spaghetti Squash and Cheese Recipe is how it turns a few everyday pantry staples into something special. Every ingredient does its part to create a creamy, bubbly, golden dish that’s bursting with flavor and comfort.
- Spaghetti squash: This oblong yellow beauty becomes silky, pasta-like strands when roasted—think of it as the ultimate vegetable swap for noodles.
- Olive oil: A quick drizzle helps the squash roast up tender, adding a subtle depth of flavor.
- Salt and pepper: Essential for seasoning the squash so every bite is perfectly balanced.
- Butter: Rich, creamy butter builds the foundation for your cheese sauce and adds that signature craveable flavor.
- All-purpose flour: Helps thicken the sauce just enough so it hugs every strand of squash. (Sub cornstarch for a gluten-free option!)
- Whole milk: The key to seriously luscious, creamy texture in your cheese sauce.
- Sharp cheddar cheese: Brings a bold, tangy cheesiness that makes this dish sing.
- Parmesan cheese: Adds a salty, nutty, umami punch that takes the flavor to another level.
- Garlic powder: Just a little bit for gentle, aromatic warmth (no mincing required!).
- Paprika: For gentle color and complexity—smoked or sweet, your choice!
- Ground mustard (optional): Boosts the cheese flavor while adding a subtle tang (seriously worth it!).
- Breadcrumbs (optional topping): Sprinkle these for a crisp, golden contrast to the creamy squash.
- Chopped parsley (for garnish): A final sprinkle of fresh green makes this dish pop at the table.
How to Make Baked Spaghetti Squash and Cheese Recipe
Step 1: Roast the Spaghetti Squash
Preheat your oven to 400°F. Carefully cut your squash lengthwise and scoop out the seeds. Drizzle both halves with olive oil and season generously with salt and pepper. Place them cut side down on a baking sheet, letting the squash steam and roast from the inside out. Bake for 35 to 40 minutes, or until the flesh is fork-tender, then pull it out and let it cool just enough to handle comfortably.
Step 2: Shred the Squash into “Noodles”
Once the squash is cool enough, grab a fork and scrape lengthwise to pull those beautiful, spaghetti-like strands free from the skin. Place the strands in a bowl and set them aside—these will be the shining star of your Baked Spaghetti Squash and Cheese Recipe.
Step 3: Make the Creamy Cheese Sauce
In a medium saucepan over medium heat, melt the butter until it’s foamy, then sprinkle in the flour. Whisk constantly for about a minute to cook out any floury taste. Slowly pour in the milk, whisking all the while… this prevents lumps and leads to a silky smooth sauce. Keep whisking till the sauce thickens, about 4 to 5 minutes.
Step 4: Add the Cheese and Spices
Reduce the heat to low and stir in your cheddar, Parmesan, garlic powder, paprika, and ground mustard (if you’re using it). Stir gently until all the cheese is melted and the sauce is dreamy, thick, and golden. If you sneak a spoonful, I won’t tell.
Step 5: Mix, Assemble, and Top
Fold the roasted spaghetti squash strands gently into the cheese sauce, so every piece is coated without being mashed. Pour the mixture into your prepared 9×9-inch baking dish. If you love a crispy topping (who doesn’t?), sprinkle the breadcrumbs evenly over the top for that classic cottage-casserole crunch.
Step 6: Bake Until Golden and Bubbly
Slide the dish into the oven and bake for 15 to 20 minutes, or until it’s bubbling at the edges and gorgeously golden on top. Finish with a flourish of fresh parsley right before serving—it makes the whole casserole look as irresistible as it tastes!
How to Serve Baked Spaghetti Squash and Cheese Recipe
Garnishes
When it comes to finishing touches for your Baked Spaghetti Squash and Cheese Recipe, a sprinkle of freshly chopped parsley adds color and a burst of freshness. If you’re feeling extra, a dusting of more Parmesan, a pinch of smoked paprika, or even some finely chopped chives will take this dish to the next level.
Side Dishes
This casserole plays beautifully with all sorts of sides. Pair it with a crisp green salad tossed in lemony vinaigrette, roasted broccoli for a nutrient boost, or a platter of juicy tomatoes. If serving as a vegetarian main, I love adding a warm, crusty bread on the side to soak up every cheesy bite.
Creative Ways to Present
For a fun dinner party twist, try baking the cheese-stuffed squash strands right back in the empty squash shells. Or, spoon the casserole mixture into individual ramekins for charming, personalized servings that look as good as they taste!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers of your Baked Spaghetti Squash and Cheese Recipe, store them in an airtight container in the fridge for up to 4 days. The flavors meld together wonderfully, making for a tastier, more comforting next-day lunch.
Freezing
You can freeze this Baked Spaghetti Squash and Cheese Recipe! Let it cool fully, then transfer to a freezer-safe container or wrap tightly in foil. Store for up to 2 months. For best results, freeze before baking the casserole so the texture stays creamy.
Reheating
To reheat, bake covered in a 350°F oven until hot and bubbly, about 20–25 minutes. Individual portions can be reheated in the microwave, but those crispy breadcrumbs will stay crispier if you use the oven or toaster oven!
FAQs
Can I make this Baked Spaghetti Squash and Cheese Recipe gluten-free?
Absolutely! Simply swap the all-purpose flour for cornstarch (or your favorite gluten-free flour blend) to make the roux, and skip the breadcrumbs or use gluten-free breadcrumbs for the topping. It’s delicious either way!
What’s the best way to cut spaghetti squash safely?
Spaghetti squash can be tough to cut, so use a sharp chef’s knife and consider microwaving the whole squash for 2–3 minutes to soften the skin slightly. This makes slicing it lengthwise much safer and easier before scooping out the seeds.
Can I add extra vegetables or protein?
Definitely! This Baked Spaghetti Squash and Cheese Recipe is super versatile—fold in sautéed spinach, chopped broccoli, or even cooked bacon or ham for variety. It’s a perfect fridge-cleanout meal, too!
Which cheeses work best in this recipe?
Sharp cheddar is classic, but you can swap in Gruyère, Monterey Jack, fontina, or any good melting cheese. Combining a few different cheeses will amplify flavor and gooeyness for a truly decadent bake.
Is spaghetti squash really low-carb?
Yes! Compared to regular pasta, spaghetti squash is much lower in carbohydrates and calories. It’s a fantastic choice if you’re watching your carbs but still want a comforting, casserole-style dish.
Final Thoughts
I hope you feel inspired to dive into the cozy, creamy goodness of this Baked Spaghetti Squash and Cheese Recipe. It’s a dish I keep coming back to, both for its ease and its crowd-pleasing comfort. Give it a try in your own kitchen, and let it bring a little cheesy joy to your table tonight!
Print
Baked Spaghetti Squash and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a wholesome and flavorful dish with this Baked Spaghetti Squash and Cheese recipe. A delightful blend of tender spaghetti squash, rich cheeses, and aromatic seasonings, baked to perfection for a comforting meal.
Ingredients
For the Spaghetti Squash:
- 1 medium spaghetti squash (about 3–4 lbs)
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- 1½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon ground mustard (optional)
For Topping and Garnish:
- ½ cup breadcrumbs (optional topping)
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Preheat Oven: Preheat the oven to 400°F.
- Prepare Squash: Cut the spaghetti squash in half lengthwise, remove the seeds, drizzle with olive oil, season with salt and pepper, and roast cut-side down for 35–40 minutes. Scrape out the strands.
- Make Cheese Sauce: Melt butter in a saucepan, whisk in flour, gradually add milk, then stir in cheeses, garlic powder, paprika, and mustard. Fold in squash.
- Bake: Transfer the mixture to a baking dish, top with breadcrumbs if desired, and bake for 15–20 minutes until golden.
- Serve: Garnish with chopped parsley before serving.
Notes
- Enhance with cooked bacon or sautéed onions.
- Variation: Use Gruyère or Monterey Jack cheese.
- Make it gluten-free with cornstarch and omit breadcrumbs.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 5g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
