Rating: 3.5 stars
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  • 2 star values: 7
  • 1 star values: 10

Spaghetti squash is a pretty incredible veggie: When roasted, it turns into pasta-like strands (the perfect vessel for cheese and sauce). When halved and hollowed out, the squash becomes its own bowl, which you can pile the cheesy squash mixture back into. Store-bought marinara sauce means minimal hands-on time, and the crispy breadcrumbs add some delicious crunch on top. Basically, we've created a vegetarian-friendly neighborhood Italian favorite—and we cannot stop raving about it. Make it on a weeknight for the family, on Saturday night for guests, or as a vegetarian holiday main. If your market only has small squashes, don't fret! Buy two and follow the recipe as written, dividing the mixture between the four halves.


Read the full recipe after the video.

Recipe Summary

20 mins
1 hr 35 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat oven to 400 F. Place squash on a parchment-lined rimmed baking sheet, drizzle cut sides with 2 tablespoons of the oil, and season with 1 teaspoon salt, and several grinds pepper. Place cut side down and roast until easily pierced with a fork, 40 to 45 minutes. Increase oven temperature to 450 F.

  • Meanwhile, combine the ricotta, parsley, basil, red pepper flakes, half the mozzarella, 1½ teaspoons salt, and ¼ teaspoon pepper in a large bowl. In a separate small bowl, combine the breadcrumbs with remaining 1 tablespoon oil and ¼ teaspoon salt.

  • Using a fork, gently scrape out the squash strands and transfer to the bowl with ricotta mixture. Stir until mostly combined but still streaky. Return the mixture to the hollowed-out squash halves. Dollop the marinara over the squash and scatter with the remaining ½ cup mozzarella. Top with Parmesan and breadcrumbs. Bake until breadcrumbs are golden and cheese is melted and browned in spots, about 25 to 30 minutes. Serve topped with more basil.