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Spaghetti Squash Tomato Bake

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 15 min
  • Yield: 4 servings
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One 3-pound spaghetti squash

4 teaspoons extra-virgin olive oil

Coarse salt

Half a 24-ounce jar tomato-basil sauce, such as Classico® Organic Tomato & Basil Sauce

Half an 8-ounce block mozzarella, shredded (or 1 cup shredded mozzarella)

Freshly torn basil leaves, for garnish


  1. Preheat the oven to 400 degrees F.
  2. Cut the spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Drizzle 2 teaspoons extra-virgin in each of the squash halves and sprinkle with salt. Place them flesh-side down on a baking sheet. Roast until you can fluff the squash easily with a fork, 45 to 50 minutes.
  3. Flip the squash halves and fluff the "spaghetti" strands with a fork, then season with salt. Pour 2/3 cup sauce over each of the squash halves, and top each with 1/2 cup shredded mozzarella. Bake until the cheese is browned and bubbly, another 25 minutes. (You can flip the oven to the broiler at the last minute for extra cheese browning!)
  4. Garnish with basil and serve.