spaghetti squash

Spaghetti Squash Gratin

This spaghetti squash is tossed with marinara sauce, sprinkled with breadcrumbs and cheese, and baked until golden brown.

Servings: 4 as a main course, 8 as a side dish


  • 2 small or 1 large spaghetti squash (4-1/2 - 5 pounds)
  • 1 tablespoon extra virgin olive oil
  • 1-3/4 cup jarred marinara sauce, best quality such as Rao's
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1-1/2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried)
  • 1 cup shredded Italian cheese blend (such as Fontina, Asiago and Parmesan)
  • 1 tablespoon butter, melted
  • 1/2 cup Panko bread crumbs
  • Freshly grated Parmigiano-Reggiano, for serving


  1. Preheat oven to 425 degrees.
  2. Fill a large pot with about 2 inches of water and bring it to a simmer. Place the spaghetti squash in the pot, cover with a lid and simmer, turning once, for 30-40 minutes, or until the squash is tender and easily pierced with a fork. Let cool.
  3. Cut the squash in half and remove the seeds. Use a spoon to scoop out the flesh, being careful not to shred the strands (it is best to go from side to side, rather than lengthwise). Place the strands in large bowl.
  4. Add the extra virgin olive oil, marinara sauce, salt, pepper, and thyme to the bowl and toss gently until squash is well coated with the sauce. Taste and add more salt if necessary (I usually add quite a bit more but season to your own taste). Transfer the mixture to a 9 x 13-inch baking dish. Sprinkle the grated cheese evenly over top. Combine the melted butter with the panko and sprinkle evenly over the top of the cheese. Bake for 25-35 minutes, or until the top is golden. Serve with grated Parmesan cheese.

Pair with

Nutrition Information

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  • Serving size: 1/4 of recipe
  • Calories: 421
  • Fat: 21 g
  • Saturated fat: 9 g
  • Carbohydrates: 52 g
  • Sugar: 22 g
  • Fiber: 11 g
  • Protein: 13 g
  • Sodium: 1350 mg
  • Cholesterol: 39 mg