Description
Spaghetti Squash Parmesan is a comforting, lightened-up twist on classic Chicken Parmesan, using tender strands of roasted spaghetti squash as the base. It’s layered with rich marinara sauce, melty mozzarella, and a crisped Parmesan breadcrumb topping—making it a satisfying veggie-forward option that’s both gluten-free and crowd-pleasing.
Ingredients
Units
Scale
For the Spaghetti Squash
- 1 medium spaghetti squash (about 3 pounds)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce & Cheese Layers
- 2 cups marinara sauce (homemade or store-bought)
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup freshly grated Parmesan cheese, divided
For the Topping
- 1/2 cup panko breadcrumbs (gluten-free if needed)
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herb seasoning
- 1 tablespoon chopped fresh basil (optional, for serving)
Instructions
- Prepare and Roast the Spaghetti Squash Preheat your oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, sprinkle with salt and pepper, and place cut side down on a baking sheet lined with parchment. Roast for 35-40 minutes, until the flesh is tender and easily shredded with a fork.
- Shred the Squash Remove the squash from the oven and let cool slightly. Using a fork, scrape the inside to create long spaghetti-like strands. Lightly season the squash strands with a touch more salt and black pepper if desired.
- Layer the Ingredients Reduce oven temperature to 375°F (190°C). In a baking dish (about 9×13-inch), spread half the marinara sauce. Add the shredded squash in an even layer, then top with the remaining sauce. Sprinkle with 1 cup mozzarella and 1/4 cup Parmesan cheese.
- Add the Breadcrumb Topping In a small bowl, mix together the panko, olive oil, Italian herbs, and the remaining Parmesan. Sprinkle this mixture over the cheese layer, then top with the remaining 1/2 cup mozzarella.
- Bake the Casserole Bake uncovered for 20-25 minutes, until bubbly and the top is golden brown. If more browning is desired, broil for 1-2 minutes, but watch closely to avoid burning.
- Garnish and Serve Remove from oven and let it cool for 5 minutes. Sprinkle with fresh basil if using and serve warm, ideally as a main course or hearty side.
Notes
- If your spaghetti squash is particularly watery, blot excess moisture with paper towels after shredding to prevent a watery bake.
- Switch up the cheese: try provolone, fontina, or smoked mozzarella for a different twist.
- For extra protein, add cooked shredded chicken or sausage between the squash and sauce layers.
- This recipe can be made ahead—assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
Nutrition
- Serving Size: about 1/6 casserole
- Calories: 250
- Sugar: 8g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 20mg
