Spaghetti Squash Parmesan

Spaghetti Squash Parmesan

It tastes just as beautiful as it looks! For the tomato sauce, cooking the onions before the rest of the ingredients builds a wonderful caramelized flavor in the sauce while the garlic, basil, and oregano tie it all together. This recipe is a great festive way to enhance your spaghetti squash!

[recipe servings=2-4 time=1 Hour 5 Minutes difficulty=Easy]


1 Large Spaghetti Squash

1 Tablespoon Olive Oil

1 Yellow Onion, Sliced Thinly

2 Garlic Cloves, Minced

1 Teaspoon Dried Oregano

1 Teaspoon Dried Basil

1 28-Ounce Can Crushed Tomatoes

1 Teaspoon Salt, To Taste

1 Cup Grated Parmesan Cheese

Fresh Basil, Minced



  1. Preheat
    the oven to 425°F. Line a baking sheet with parchment paper.
  2. Cut
    the spaghetti squash in half and scoop out the seeds. Place the squash
    cut-side down on the prepared baking sheet. Roast until tender when poked
    with a fork, 40 to 50 minutes.
  3. While
    the squash is roasting, heat the olive oil in a medium saucepan over
    medium-high heat until shimmering. Add the onion and cook until
    translucent, 5 to 8 minutes. Add in the garlic, oregano, and basil and
    cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and
    bring to a simmer. Reduce the heat to low and simmer for 10 minutes, until
    slightly thickened, stirring occasionally. Season with salt.
  4. When
    the squash is done roasting, remove it from the oven and flip it cut-side
    up. Sprinkle with salt and pepper. Fill each squash with tomato sauce and
    top with cheese.
  5. Roast
    for another 10 minutes, until the cheese is melted and bubbly. Garnish
    with basil.



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