This cheesy twice baked spaghetti squash recipe makes a delicious vegetable side dish or vegetarian main dish. We start by baking the squash until it’s the perfect consistency. Next the spaghetti squash is mixed with whole milk ricotta cheese and nutty pesto sauce. The creamy squash mixture is topped with a Parmesan cheese and breadcrumb topping and baked for a second time to warm the mixture and crisp the topping.
How to cook spaghetti squash
Spaghetti squash is a healthy and delicious gluten-free alternative to pasta, so I eat quite a bit of it. Over the years, I’ve developed my favorite technique for baking this veggie. This method is super simple and the consistency of the squash always turns out perfect.
Start by preheating your oven to 400 degrees. Place the whole spaghetti squash on a baking sheet and pop it in the oven for 25 mins.
Once the squash has cooked for 25 minutes, it will be very easy to cut. Remove the squash and line the baking sheet with parchment paper. Use a sharp knife to slice the squash lengthwise and place the two halves cut side down on the lined baking sheet. If you don’t have parchment paper, you can place the squash directly on the baking sheet, but I recommend adding a drizzle of olive oil first.
Roast the squash for 20 minutes. Check the squash for the desired consistency as the cook time will vary depending on the size. If the squash isn’t slightly tender, place it back in the oven for another 10 minutes. Be careful not to overcook the spaghetti squash. The ideal consistency is tender but still slightly crunchy.
What’s in this cheesy baked spaghetti squash?
- Medium spaghetti squash – I recommend a squash that’s about 3-5 pounds. Keep in mind that the cook time will depend on the size. You want to avoid overcooking spaghetti squash to prevent it from becoming mushy and loosing its spaghetti-like texture so be sure to check it periodically.
- Salt and black pepper
- Store-bought pesto or homemade pesto – Kirkland’s Basil Pesto is my favorite!
- Whole milk, ricotta cheese – Whole milk ricotta is full of flavor. The type of ricotta cheese that you use matters too. Belgioioso is my favorite!
- Parmesan cheese
- Gluten free breadcrumbs – This ingredient is optional. Gluten free panko is my favorite in this recipe but regular gluten free breadcrumbs work too.
- Cooking spray or a drizzle of olive oil
Cheesy Twice Baked Spaghetti Squash
Ingredients
- 1 medium spaghetti squash 3-4 lbs
- 1 teaspoon salt taste and add more to taste
- ¼ teaspoon pepper taste and add more to taste
- 3 tablespoons prepared pesto store-bought or homemade
- 1 cup whole milk ricotta cheese
- 4 teaspoon grated Parmesan cheese teaspoons on each spaghetti squash half
- 4 teaspoons gluten free bread crumbs (optional) 2 tablespoons on each spaghetti squash half
- Cooking spray
Instructions
- Preheat the oven to 400 degrees. Place the whole spaghetti squash on a baking sheet and bake for 25 minutes.
- Once the squash has cooked for 25 minutes, it will be very easy to cut. Remove the squash and line the baking sheet with parchment paper. Slice the squash lengthwise and place the two squash halves flesh-side down on the lined baking sheet.
- Roast the squash for 20 minutes. Remove the seeds using a fork. Check the squash for the desired consistency as the cook time will vary depending on the size. The squash should have an al dente, slightly crisp-tender consistency with long strands that are not mushy. If the squash isn't perfectly tender, place it back in the oven for another 10 minutes.
- Once the squash is the perfect consistency reduce the oven temperature to 375 degrees. Remove the stringy flesh of the squash from the skins. Set the skins aside. Add the pulp to a large bowl and combine it with the ricotta cheese and the pesto sauce. Divide it back into the skins.
- Add the bread crumbs, salt, pepper and Parmesan cheese to a bowl and stir to combine. Top each spaghetti squash with 1/2 of the topping. Lightly spray cooking spray over the top of the topping.
- Bake for 20 minutes or until the spaghetti squash is thoroughly heated and the topping is starting to turn golden brown.
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