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Baked Spaghetti Squash Parmigiana

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Cheesy baked spaghetti squash Parmigiana – a satisfying & healthy weeknight meal.

Cheesy Baked Spaghetti Squash Parmigiana - 5 ingredients, simple comfort food... A satisfying & super healthy weeknight meal, without all the extra fat and calories weighing you down. @choccoveredkt

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I woke up on Tuesday to discover the post I’d written on how to cook spaghetti squash had suddenly gone viral!!!

If you missed it, the post can be found here: How To Cook Spaghetti Squash – The One Simple Trick You Need To Try.

I’m not sure if it was one big-name person who shared the post or maybe just a domino effect on pinterest, but it’s already up to over a million views; just that one post!!!


If you were one of the ones who has shared the post, thank you so much!!!!!!

how to cook spaghetti squash oven

With spaghetti squash on my mind thanks to the excitement of the viral post, I decided to channel my Italian roots last night for dinner and cook up a simple spaghetti squash version of Parmigiana – a baked Italian dish traditionally made with deep-fried eggplant or chicken, layered with cheese and tomato sauce and then baked.

Also, in case you were wondering, my love of carbs cannot be quelled. Just because we didn’t have pasta does not mean carbs were not present at the meal, which was served with homemade garlic bread.

And red wine.

I am my grandmother’s granddaughter.

spaghetti squash tomato sauce

As my Italian grandmother would say, “Mangiate, mangiate, bambini!”

Cheesy Baked Spaghetti Squash Parmigiana - 5 ingredients, simple comfort food... A satisfying & super healthy weeknight meal, without all the extra fat and calories weighing you down. @choccoveredkt

spaghetti squash tomato sauce

Cheesy Baked Spaghetti Squash Parmigiana - 5 ingredients, simple comfort food... A satisfying & super healthy weeknight meal, without all the extra fat and calories weighing you down. @choccoveredkt


Spaghetti Squash Parmigiana

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  • 1 very large spaghetti squash
  • salt + pepper, and oregano if desired
  • 1 1/2 cups marinara sauce, jarred or homemade
  • 1/2 cup nutritional yeast OR shredded cheese, such as Daiya vegan
  • 1/2 cup breadcrumbs, optional
Total Time: 1h
Yield: 2-4 servings


Cut the spaghetti squash in half, lengthwise. Place it flat-sides up in a baking pan, Drizzle with olive oil if desired. Place the pan on the center rack in a non-preheated oven, and set the oven to 460 F. Bake 50 minutes, then check for doneness. If the strands are still crunchy or don’t separate easily, let the squash bake 10 additional minutes or until strands easily pull apart from the shell. Remove from the oven, discard the seeds, and stir the strands with a fork to separate them in the shell. Stir in a little salt, pepper, and dried oregano if desired. Then stir in 1/2 cup to 3/4 cup marinara sauce per squash half, depending on how saucy you want it. Sprinkle the cheese-style shreds or nutritional yeast over top, then sprinkle on the breadcrumbs, if using. Place the pan back in the oven, and bake until the marinara sauce is fully heated and the cheese shreds (if using) are melted.

View Nutrition Facts

Link Of The Day:

healthy shamrock shake

Healthy Shamrock Shakes

Happy almost St. Patrick’s Day! My grandmother was full Italian, and my grandfather was full Irish, so I’ve managed to cover all the bases with this post Smile

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Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Melissa says:

    I’ve been telling everyone I know about roasting spaghetti squash vs steaming it. Your suggestion changed my limited-carb life! I’m macro counting and always looking for lower carb alternatives, but I could never get behind spaghetti squash because it was so watery and I didn’t care for the texture. Roasting it is a game-changer! Thank you!



  2. Andrea says:

    Wow a MILLION views for a post about spaghetti squash?!? That is insane! I didn’t even know what spaghetti squash was until about a year ago. Anyway this looks delicious and right up my alley. Pinning!

  3. Christa says:

    I was one of the ones who shared it this week! 🙂

  4. Congrats on the viral post, and thanks for this easy and healthy recipe! I bet it’s delicious. But wouldn’t your grandmother have called you a bambina? 🙂

    1. Haha well if it were just me, then yes. I was using it generically (guess I should add an “s”). Mostly, she used to say it to my dad 🙂

  5. NO SURPRISE. Your spaghetti squash was exquisite! This looks absolutely fantastic! Please make more spaghetti squash and savory recipes! Maybe PEANUT noodles next time!



    1. Kristen says:

      I second the peanut noodle request. That sounds SO GOOD!

  6. Kristen says:

    I saw it shared on facebook, which is how I found your blog. I haven’t tried it yet, but this recipe looks like it might have to be made SOON!

  7. Kathryn says:

    …So who is “we”? 😉

    1. Kathryn B says:

      I wondered that as well! Had to re-read that paragraph to make sure I read it correctly. Kathryns must think alike 🙂

      1. Aw more Kathryns… and you both spell it the “right” way 😉
        Maybe soon I will talk more about things currently going on in my life. I’ve always tried to keep my friends off the blog to respect their privacy, but it’s really difficult having to be so generic sometimes. I fantasize about being Taylor Swift and telling all of the crazy stories. There are so many…

  8. Aubrey says:

    Yummy, this would be so decadent with diaya cheese!:)



  9. Vicki says:

    Based on your recommendation for roasting spaghetti squash, I decided to grill it. My husband and have been camping for the last couple of weeks and we grilled the two halves, sans seeds. It was fabulous. The best spaghetti squash I’ve ever had. The outside was crispy and kinda hard. The squash peeled away easily and for the first time ever, I got every single strand out. It was phenomenal. Thanks for the idea.



  10. Jill @ Champagne for Everyday says:

    What a great idea! This looks delish (and easy, which is always my favorite part). Also loving the link to the healthy shamrock shake. Thanks!

  11. Jill says:

    I made this tonight and it was unbelievably delicious! Any advice for cutting a spaghetti squash in half?! That was by far the hardest part for me.



    1. Unfortunately, I haven’t found a great way either. I know some readers put it in the microwave for 4 minutes to soften it… I just use a knife and hack into it. Someone should invent a spaghetti-squash-cutting machine 🙂

  12. Constance says:

    Really appreciate this roasting method. Would like more low carb ideas using this squash.



  13. Debby Appleby says:

    I love spaghetti squash I’m having for supper tonight. I thinking of have my two pastors and their wives over for super.dinner some night this supper . I’m thinking of making this recipe for them and for dessert upside down pineapple cupcakes, but what else can I serve to go with this,?



    1. A H says:

      Ask your guests if they have anything particular that they like, and make that!

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