Easy Spaghetti Squash Spaghetti Bake
User Reviews
4.9
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Prep Time
35 mins
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Cook Time
30 mins
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Total Time
1 hr 5 mins
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Servings
6 Servings
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Course
Main Course
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Cuisine
American
Easy Spaghetti Squash Spaghetti Bake
Description
Easy Spaghetti Squash Spaghetti Bake brings together cooked spaghetti squash with a rich tomato-based sauce made from ground beef (or turkey), onion, garlic, tomato paste, crushed tomatoes, tomato sauce, and herbs such as basil, oregano, and thyme. The sauce is simmered to develop flavor before combining with the squash strands.
The mixture is spread in a baking dish, topped with shredded mozzarella and Parmesan cheeses, then baked at 400°F until the cheese melts and the dish bubbles, followed by a brief resting period. The spaghetti squash strands provide a tender texture, offering a lighter base compared to regular pasta while still absorbing the savory tomato sauce.
This bake serves a family well, yielding leftovers that reheat nicely, making it practical for meal planning. Variations include omitting meat for a vegetarian version or substituting store-bought pasta sauce.
Cooking the spaghetti squash can be done ahead using an Instant Pot or oven, and transferring the sauce to an ovenproof dish may be needed if the skillet is too small for baking both components together.
Ingredients
- 1 pound ground beef CAN LEAVE OUT FOR MEATLESS DISH, or ground turkey
- ½ cup onion chopped
- 2 cloves garlic finely minced or 1/2 teaspoon garlic powder
- 2 tablespoons tomato paste
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- ¼ teaspoon thyme dried
- ½ teaspoon coarse kosher salt
- ¼ teaspoon black pepper
- 1 (28-ounce) (28-ounce) can crushed tomatoes
- 1 (8-ounce) (8-ounce) can tomato sauce
- 1-2 teaspoons brown sugar or honey
- 1 tablespoon soy sauce low-sodium
- 6 cups spaghetti squash about 680-708) grams, about 2 small-medium squashes or 1 large drained of any excess liquid/water (see note, cooked
- 1 to 2 to 2 cups mozzarella cheese shredded
- ½ cup Parmesan Cheese shredded
Instructions
- Preheat the oven to 400 degrees F.
- In a large 12-inch nonstick skillet (see note) over medium-high heat, cook the ground meat, onion, garlic, and a pinch of salt and pepper, breaking the meat into small pieces as it cooks, until the meat is not longer pink. Drain any excess grease.
- Stir in the tomato paste, basil, oregano, thyme, salt and pepper. Cook over medium-high heat, stirring constantly, for about a minute, until the mixture smells fragrant.
- Add the crushed tomatoes, tomato sauce, brown sugar and soy sauce. Stir to combine.
- Bring the sauce to a simmer and cook for 5 minutes.
- Add the cooked spaghetti squash noodles to the skillet (if it's big enough; if not, transfer the sauce and spaghetti squash to a baking dish) and toss/stir to evenly combine. Pat the mixture into a somewhat even layer. Sprinkle with the mozzarella and Parmesan cheeses.
- Bake for 20 minutes until the cheese and spaghetti are bubbling. Let rest for 10-15 minutes out of the oven before serving (the longer it rests, the less liquidy it will be).
Notes
- Cook spaghetti squash ahead using an Instant Pot or oven roasting, then scrape out the strands for mixing.
- If the skillet isn’t large or oven-safe enough, transfer the combined sauce and squash mixture to a baking dish for baking.
- This recipe serves about seven people with some leftovers, which freeze well in individual portions.
- Store-bought pasta sauce can replace the homemade sauce for convenience, adjusting squash quantity for sauce consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 369kcal | 18% |
| Carbohydrates | 21g | 7% |
| Protein | 24g | 48% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 1324mg | 55% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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