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Italian Baked Spaghetti Squash

You can cut some calories and amp up the health value of a traditional baked pasta dish by replacing the pasta with spaghetti squash.
Total Time45 mins
Servings: 2


  • 1 spaghetti squash cut in half lengthwise and seeds removed
  • 1 1/2 cups tomato sauce homemade or store-bought
  • 6 veggie meatballs or 2 veggie burgers grilled and crumbled
  • 4 TBSP grated cheese mozzarella, fontina, and parmesan are all good choices
  • salt and pepper


  • Heat oven to 425 degrees
  • Sprinkle squash with salt and pepper, and place cut-side up on a baking sheet. Bake for 30 minutes. Remove from oven and use a fork to tease apart the meat of the squash into spaghetti-like strands, leaving the skin of the squash in tact.
  • Add half of tomato sauce and veggie meatballs to each squash half and stir to combine.
  • Top each squash half with 2 TBSP of cheese and return to the oven for 10-15 minutes, until cheese is melted and starting to brown.
  • Serve immediately.