5 from 20 votes
Fire Roasted Baked Spaghetti Squash
This Fire Roasted Baked Spaghetti Squash is roasted cut-side down to tender strands textured like pasta. It is combined with a savory sauce of garlic, fire-roasted diced tomatoes, and herbs like basil and oregano, then topped with creamy burrata and Parmesan cheeses. The dish is finished with crushed red pepper and fresh basil for brightness and mild heat, presenting a hearty, vegetable-forward alternative to traditional pasta.
Prep Time
35 mins
Cook Time
25 mins
Total Time
1 hr
Servings:
4
to 6 people
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 spaghetti squash medium
- salt kosher salt
- black pepper kosher salt
- olive oil for brushing
- 1 tablespoon butter unsalted
- 4 garlic minced, cloves
- 28 ounces diced tomatoes fire-roasted
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- pinch sugar
- 8 ounces burrata cheese or fresh mozzarella
- Parmesan Cheese for topping
- crushed red pepper for topping
- basil for topping, fresh
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick spray.
- Slice the spaghetti squash in half lengthwise and scrape out the sides. Spray or brush the cut sides with olive oil. Season with salt and pepper. Place the squash cut-side down on a baking sheet. Roast for 25 minutes.
- While the squash is roasting, heat the butter in oven-safe skillet over medium-low heat. Stir in the garlic and cook for 1 minute. Stir in the diced tomatoes with the basil, oregano and a pinch of salt and pepper. I also like to add a pinch of sugar here too to balance out the acidity. Bring this mixture to a boil then reduce it to a simmer, stirring often. I like to mash some of diced tomato chunks down too. After about 10 minutes, turn off the heat.
- When the squash is done, let it cool for a minute until you can touch it. Use a fork to scrape out all the strands. I scrape them out and place them in a bowl. Add the strands to the sauce in the skillet. I use kitchen tongs or a fork to nestle them into the sauce. I don’t mind if a few pieces stick out because they get nice and crunchy.
- Top the mixture with the burrata or mozzarella. If using burrata, pull it apart. If mozzarella, slice it and lay it on top.
- Bake for 20 to 25 minutes, until the cheese is melty and golden and the whole mixture is bubbling. Top with parmesan, crushed red pepper and fresh basil before serving. If the mixture seems a bit watery, toss it a few times before serving. The squash will release some water as it sits, but roasting beforehand helps with this a bit!
Cup of Yum
Notes
- Use fresh garlic and herbs to maximize flavor in the tomato sauce.
- Roast the squash cut-side down on a foil-lined pan for even cooking and tender strands.
- Mash some diced tomatoes in the sauce to create a thicker consistency if desired.
- This recipe is adapted from Bon Appetit and emphasizes fresh, simple ingredients.