Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce
Updated March 26, 2019
Baked Spaghetti Squash – Learn how to bake spaghetti squash, and make a simple creamy roasted red pepper sauce that takes baked spaghetti squash from a simple side dish to worthy main dish!
Baked Spaghetti Squash
We were out on a walk and noticed our neighbors had a huge pile of spaghetti squash in their front yard with a big free sign. It was my lucky day because I didn’t have anything planned for dinner and I love spaghetti squash. I loaded up the stroller with a few squash and headed home to make some dinner.
I love baked spaghetti squash with a drizzle of olive oil, salt, and pepper. It really doesn’t need any bells and whistles. It is so good plain, but I decided to go wild and make a simple creamy roasted red pepper sauce to go with the baked spaghetti squash. Boy, did our house smell good!
How to Bake Spaghetti Squash
If you have never baked spaghetti squash before, don’t be afraid. It is so easy! Just follow these easy steps and you’ll find yourself making baked spaghetti squash all the time.
- Cut the stem off of the squash
- Cut the squash in half, lengthwise.
- Scoop out the seeds with a spoon.
- Brush the cut sides of the squash with olive oil and season with salt and pepper.
- Place cut side down on a large baking sheet and bake until tender.
How Long to Bake Spaghetti Squash
Spaghetti squash can come in different sizes, but if you bake spaghetti squash for about 40-45 minutes at 400 degrees F you should be in good shape. You just want to be able to easily pierce the baked spaghetti squash with a fork.
Let the spaghetti squash cool for a few minutes. Take a fork and scrape the squash to remove flesh in long strands-like spaghetti. See, I told you it was easy!
Creamy Red Pepper Sauce without the Cream
I topped the baked spaghetti squash with a creamy roasted red pepper sauce. The sauce is creamy, but there is no cream involved. I used Greek yogurt to create a rich and creamy sauce. You’ve gotta try this one folks! This Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce is healthy but tastes like a comforting pasta dish. You won’t miss the pasta and cream! It’s a great gluten-free and vegetarian meal!
Healthy Baked Spaghetti Squash
Our little Caleb devoured this healthy Baked Spaghetti Squash. I couldn’t keep up with him! He kept grunting for more bites. I am sure he thought he was eating spaghetti, but mama was happy he was eating his veggies! He made a little mess with the sauce, but that is all part of the fun:)
Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce is going to have to be a regular meal at our house. Caleb insists!
Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce
Ingredients
For the Spaghetti Squash:
- 1 medium spaghetti squash
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
For the Creamy Roasted Red Pepper Sauce:
- 2 red bell peppers
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 15 oz. can diced tomatoes
- 1/2 teaspoon dried oregano
- Dash of red pepper flakes
- 1/2 cup packed fresh basil coarsely chopped
- Salt and freshly ground black pepper to taste
- 1/4 cup plain Greek yogurt
Instructions
- Preheat oven to 400 degrees F. Brush cut sides of squash with oil, and sprinkle with salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Bake until tender, about 45 minutes.
- While the squash is baking, make the creamy roasted red pepper sauce. Roast red peppers over gas flame, under the broiler, or on the grill. Roast for about 10 minutes, or until peppers are completely black. Place peppers in a paper bag to allow to sweat. Peel the charred skins from the peppers and remove the seeds. Chop the peppers and set aside.
- In a large saucepan, heat the olive oil over medium heat. Add onion and sauté until softened, about 3 minutes. Stir in garlic and cook for 2 minutes. Add the red peppers and diced tomatoes. Add oregano, red pepper flakes, fresh basil, and season with salt and pepper. Simmer on stove for 10 minutes. Stir in the Greek yogurt. Purée the sauce in the pan, using an immersion blender. You can also transfer the sauce to a blender or food processor, but be careful. Make sure the sauce is not super hot so you don't get burnt. Puree until smooth, with some texture remaining.
- When the squash is done baking, let it cool for a few minutes-until you can touch it. Scrape the squash with a fork to remove flesh in long strands. Place in a large bowl or on individual plates. Top spaghetti squash with the creamy roasted red pepper sauce and serve warm.
Have you tried this recipe?
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this looks so yummy!! putting it on our meal plan for next week 😉
do you think the sauce will keep well if i make it a few days in advance? has anyone tried this yet? thinking of making the sauce tonight (i have two red bell peppers i need to use!) and keeping it in the fridge for two days until dinner on monday….thoughts?
The sauce will keep in the fridge for a few days. We enjoyed the leftovers:)
I made this for dinner tonight and it was delicious, especially the sauce! Thanks!
Glad you liked the recipe!
Spaghetti squash are close to a perfect food – they have a long shelf life, are unprocessed, have nutritional value, are easy to cook, make a huge amount of servings, and most importantly, tastes so good! This humble vegetable, which could also be used as a weapon or a paperweight, is often the last lonely food in the pantry, but once cooked, I always wonder why I don’t eat it more often. In my house, it’s what’s for dinner tonight.
My husband and I LOVED this recipe! I’m going to feature it on my blog! Everyone needs to know about this!
This recipe was AMAZING!!! The best low calorie spaghetti dish I’ve ever had!!! This is actually probably better than any spaghetti I’ve ever had! My boyfriend and room mate loved it! We’re definitely going to be cooking this once a week! (at the very least 😉 ) Thank you so much for sharing this with us!
I tried this recipe last night and it is amazing!! My husband was unsure of the squash at first, but he ended up loving it! The sauce is out of this world. I’m going to make a large batch and freeze it. I can’t believe it’s so healthy!!
Made this tonight for my picky family (incl 4 teenagers). They hate zucchini, they hate yellow squash. But they ‘snarfed’ this right down. I received mega praise for the yummy sauce! Thanks! This recipe is definitely a keeper! Trying so hard to move us away from starch, gluten, etc… It’s wonderful to find a starch substitute we can all enjoy!
Spaghetti squash virgin here but this recipe has convinced me to take the plunge! Question though…in the recipe it says to sprinkle the squash with salt, pepper and sugar but I see no sugar in the ingredients…what does the sugar do for it? Thanks! Love your blog!
Thanks for catching that mistake! There is no sugar in the recipe. I don’t know what I was thinking:) I fixed it! I hope you enjoy it!
I made this last night for tonight’s dinner. This recipe is great and I we will definitely make it again. Don’t be afraid to prepare the squash or sauce in advance. I am really wondering if the sauce is better the next day as I like it better tonight then when it was still warm. Enjoy!
I made the sauce minus the yogurt this morning for tomorrow’s dinner. (I will roast the squash and add yogurt if using tomorrow. Instead of using yogurt I might sprinkle homemade paneer and crushed red peppers on top instead.) I’ve never used roasted red bells in sauce like this. It’s really delicious. Thanks for a yummy recipe!
we loved this so much — even better the next day! thank you for the recipe. i’ll definitely be making this time and time again.
I have read a lot of recipes for this squash which I don’t think children would like. This was the one I tried. I loved it. From the baking to preparing the sauce was all so very simple and tasty. Add some toasted crush almonds to the plate when serving.
I made spaghetti squash for the 1st time last night as a substitute for pasta. Great option I even had the leftover for lunch today!
I made this for dinner tonight with a half-beef/half-turkey meatball and it was delicious!! Like unreal – I froze the rest of the sauce to use with quinoa this week. Awesome job!
FYI- this recipe can be made vegan by subbing the Greek yogurt for plain soymilk. Thanks for the great recipe!
I made this last night for dinner and I must say that it is outstanding! I roasted the squash for about an hour so it was very tender and rich in flavor. I don’t think the texture should be crunchy, like Hilda commented. She should just leave it in the oven longer. Thanks for the great recipe. It’s a keeper!
Made this tonight. It was so wonderful. My husband and I were fighting each other who got to lick the bowl. My kids however could would not eat it, but I was not surprised. Thank you, I will be making it often!
I’ve just made the sauce and had it on gnocci and it was divine!!! Thank you so much! Now if only I could find spaghetti squash
Just made this for the first time, my husband is a meat fan so I sautéed some ground turkey for him and poured the sauce over that and the squash. Yummy meal, next time I’ll spice it up a little more, maybe some sriracha sauce and jalepenos to the blend.
I made tonight for meatless Monday. Easy dish and super tasty. Highly recommend!
This is one of the yummiest recipes. I make it at least once every two weeks. My four teenagers love it (3 boys and a girl) so I usually double it. Or even triple it so I can have leftovers for lunch. The boys like meat in it so I’ve added chicken, shrimp, or turkey. So good!!
This is the first recipe I have made from your blog. It was wonderful! Even my difficult to please husband said it was excellent. This will go on my dinner menu rotation often!
Thank you.
Yay! So glad you liked it!
Delicious! My husband and I really like this recipe. Making more from the many you have posted.
Thank you.
Arleen Brown
I love this recipe! I am about to do Whole30, and I was wondering if you could replace the greek yogurt with something else non-dairy? I use so many of your recipes and I am trying to keep all of them and modify them!
Maybe almond milk? I haven’t tried it though.
I have made it without the yogurt altogether and it’s still very good.
I’ve made this several times and it’s delicious. Even my 12 year old and 9 year old love it. Cheesy garlic bread goes great with it too!
Glad it was a hit!
This looks yummy!!could someone tell me the nutritional information for this recipe. Doing we and need them??
What are the macros??
I don’t count macros so I am not sure.
Thanks for creating this one. A family favorite.
How many servings does this recipe make? I’m looking forward to trying this delicious sounding recipe.
Made this recipe tonight for dinner. It was DELICIOUS!!!! Especially the sauce! Omg. Definitely saving this to make again later! YUMMM!!! ⭐️⭐️⭐️⭐️⭐️
I love spaghetti squash too but there is always do much left over. If you sub the baked spaghetti squash for pasta in the baked spaghetti recipe does it freeze well?