Spaghetti Squash Recipes

• Prep Time: 15 minutes

• Cook Time: 50 minutes

• Total Time: 1 hour 5 minutes

• Course: Main Course, Side Dish

• Cuisine: Italian-Inspired

• Diet: Gluten-Free, Low-Carb, Vegetarian (see notes)

• Skill Level: Easy – Simple roasting and assembly.

• Recipe Yield: 2 main course servings or 4 side servings (2 squash halves)

• Keywords: Spaghetti Squash Recipe, Low-Carb Main, Gluten-Free Dinner, Healthy Pasta Alternative, Caprese, Stuffed Squash, Easy Roasted Vegetables

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Ingredients

For the Squash & Base:

• 1 medium spaghetti squash (about 2.5 – 3 lbs / 1.1 – 1.4 kg)

• 2 tablespoons extra-virgin olive oil, divided

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• 2 cloves garlic, minced

• ½ teaspoon dried oregano

• ¼ teaspoon red pepper flakes (optional)

For the Toppings & Assembly:

• 1 cup cherry or grape tomatoes, halved

• 4 ounces fresh mozzarella cheese, torn into small pieces (ciliegine or pearl-sized work great)

• 2-3 thin slices prosciutto

• ¼ cup fresh basil leaves, torn or thinly sliced

• 2 tablespoons balsamic glaze (or reduction)

• Flaky sea salt, for finishing (optional)

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Equipment Needed

• Large, sharp chef’s knife and sturdy cutting board

• Large, rimmed baking sheet

• Parchment paper or aluminum foil (optional, for easy cleanup)

• Fork

• Small mixing bowl

• Skillet (for crisping prosciutto)

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Step-by-Step Instructions

1. Prepare and Roast the Squash.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, if desired.

Carefully cut the spaghetti squash in half lengthwise. This is the hardest part! Use a sharp knife and steady pressure. For extra safety, you can microwave the whole squash for 2-3 minutes to slightly soften the skin first.

Use a spoon to scrape out all the seeds and stringy pulp from the center of each half, creating a clean “boat.”

Drizzle the cut sides of the squash with 1 tablespoon of the olive oil and rub it all over. Season the cavities generously with the kosher salt and black pepper. Place the squash halves cut-side down on the prepared baking sheet.

Roast in the preheated oven for 40-50 minutes, or until the squash is very tender when pierced with a fork and the outer skin gives easily.

2. Prepare the Flavorings & Toppings.

While the squash roasts, prepare your other components.

• In a small bowl, combine the remaining 1 tablespoon of olive oil, minced garlic, dried oregano, and red pepper flakes (if using). Set aside to let the flavors meld.

• In a small dry skillet over medium heat, crisp the prosciutto slices for 2-3 minutes per side until they resemble crispy bacon. Transfer to a paper towel-lined plate to cool, then crumble or chop.

• Halve the cherry tomatoes and tear the mozzarella. Prepare your basil.

3. Shred the “Spaghetti” and Season.

Once the squash is tender, carefully remove the baking sheet from the oven (it will be very hot). Let the halves cool for 5-10 minutes until they are safe to handle.

Flip the squash halves over so the cut side is facing up. Using a fork, gently scrape the flesh from the inside of the squash in long, lengthwise strokes. It will miraculously separate into spaghetti-like strands. Scrape all the way to the skin, but leave a small border to keep the “boat” structure intact.

Pour the garlic-herb oil mixture over the hot spaghetti strands in each boat. Use a fork to toss the strands within the boat, coating them evenly in the flavorful oil.

4. Assemble the Boats.

Divide the halved cherry tomatoes evenly between the two squash boats, scattering them over the seasoned noodles. Do the same with the torn pieces of fresh mozzarella.

Return the assembled boats to the oven (still at 400°F) and bake for an additional 5-10 minutes, just until the cheese is melty and the tomatoes are slightly softened.

5. Finish and Serve.

Remove the baking sheet from the oven. Immediately top the hot, cheesy squash boats with the crumbled crispy prosciutto and the fresh basil. Drizzle generously with the balsamic glaze. Finish with a pinch of flaky sea salt if desired.

Serve immediately right on the baking sheet or carefully transferred to plates. Provide a fork and knife for easy eating!

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Chef’s Notes & Variations

• Choosing Squash: Look for a firm, evenly colored squash that feels heavy for its size. A smoother, more oval-shaped squash can be easier to cut and yields longer strands.

• Vegetarian/Vegan Version: Omit the prosciutto for a classic vegetarian Caprese. For a vegan version, omit prosciutto, use a plant-based mozzarella alternative, and ensure your balsamic glaze is vegan.

• Cooking Shortcut – Microwave Method: For faster cook time, place the seasoned squash halves cut-side up on a microwave-safe plate. Microwave on high for 10-15 minutes, checking for tenderness every 5 minutes, until fork-tender. You won’t get the same roasted depth of flavor, but it’s a great time-saver. Proceed with shredding and assembly, then broil for 3-5 minutes to melt the cheese.

• Protein Boost: Add cooked, shredded chicken, chickpeas, or white beans to the squash strands before topping with tomatoes and cheese for a more protein-packed main.

• Make it a Casserole: Scrape all the spaghetti squash strands into a greased baking dish after roasting. Toss with the garlic oil, tomatoes, and half the cheese. Top with remaining cheese and the crumbled prosciutto. Bake at 375°F until bubbly, then finish with basil and glaze.

• Storage: Store leftovers (without basil and glaze) in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. Add fresh basil and glaze after reheating.

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Nutritional Information

(Approximate values per serving for 1 full squash boat, as a main course.)

Nutrition Disclaimer: Nutritional information is an estimate based on standard product databases. Values can vary significantly based on the size of your squash and specific brands of cheese and prosciutto. This recipe is high in Vitamins A & C from the squash and tomatoes.