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This easy baked spaghetti squash recipe is stuffed with tomato sauce, goat cheese, and spinach. It’s a simple, healthy, and super comforting vegetarian dinner idea. All you need are 7 ingredients!

Baked spaghetti squash boat stuffed with tomato sauce and goat cheese.

Looking for a veggie-forward alternative to pasta? This oven-baked spaghetti squash with tomato sauce totally hits the spot!

If you’ve been reading this blog for a while, you know that I NEVER shy away from pasta (as evidenced with all the pasta recipes I share here).

That said, these cozy baked spaghetti squash boats are such a delicious, comforting option when you’re looking for something a bit lighter, or when you simply want to change things up!

Spaghetti squash is rich in nutrition benefits, like fiber, beta carotene, and vitamin C. As a dietitian, I love that this recipe helps you get a ton of veggies in.

I shared this recipe on Instagram a while ago and it was super popular with my audience – so many people made it! If you’re new to cooking spaghetti squash, it’s an easy recipe to start with. I hope you enjoy it 🙂

Want more recipes for winter squash? Check out my roundup of 20+ winter squash recipes for more inspiration!

Scooped out tomato spaghetti squash boat.

Only 7 Ingredients!

All you need to make this baked spaghetti squash recipe are 7 simple ingredients:

Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!

Recipe Modifications & Ingredient Swaps

  1. Spinach can be swapped for another leafy green, like kale or swiss chard.
  2. Goat cheese can be swapped for another type of cheese, like feta or some shredded mozzarella.
  3. You can use any type of tomato sauce you like – store-bought marinara, something spicier (like arrabiatta), or a homemade version as desired!
  4. If you’d like, you can garnish this with some fresh basil, parsley, or thyme.

Please note that spaghetti squash is unique to other varieties of squash. There is no good substitute for another type of squash that will make these “spaghetti-like” strands!

Overhead photo of spaghetti squash sliced in half.

Tips For Cooking Spaghetti Squash

  1. If you can find one, I recommend purchasing a smaller spaghetti squash for this recipe (one that’s around the same length as your hand, or a tiny bit longer). They’re a little easier to work with and are a good portion size. The super big squash are a little more difficult to cut and take longer to cook!
  2. Be sure to use a large, sharp chef’s knife for cutting the squash. I like to cut the hard ends off first, so that you can stand the squash upright and cut it in half (lengthwise).
  3. I find it helpful to use a dish towel to help push and wiggle the sharp end of the knife down.
  4. Be sure to cook the squash FACE SIDE DOWN on the baking sheet. For this recipe, we’ll flip it over before adding the remainder of the ingredients!
Overhead photo of halved spaghetti squash brushed with olive oil on baking sheet.
overhead photo of roasted spaghetti squash face down on a baking sheet

Spaghetti Squash Nutrition Benefits

Spaghetti squash is a delicious winter squash that comes out in spaghetti-like strands. While it doesn’t exactly compare to pasta, I still love it for its taste and impressive nutrition profile!

Some of spaghetti squash’s health benefits:

  • high in certain micronutrients like:
    • vitamin C
    • vitamin B6
    • manganese
    • niacin
    • potassium
  • rich in antioxidants (like beta-carotene and vitamin C), which helps to fight free radical damage to your body’s cells
  • a GREAT source of dietary fibre, with a one-cup serving providing 9% of your daily needs (2.2 grams)
    • Fibre plays an important role in promoting digestive health, lowering cholesterol, balancing blood sugar, and helping us feel satiated!

Leftovers & Reheating

Leftover spaghetti squash can be stored in airtight containers for a meal prep/make ahead option.

They’ll keep for about 3-5 days and can easily be reheated in the microwave.

Baked spaghetti squash boat stuffed with tomato sauce and goat cheese.

More Spaghetti Squash Recipes

Did you give this Spaghetti Squash With Tomato Sauce Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Baked Spaghetti Squash With Tomato Sauce

This easy baked spaghetti squash recipe is stuffed with tomato sauce, goat cheese, and spinach. It's a simple, healthy, and super comforting vegetarian dinner idea. All you need are 7 ingredients!
Baked spaghetti squash boat stuffed with tomato sauce and goat cheese.
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Ingredients

Instructions

  • Preheat oven to 375F. Line a baking sheet with parchment paper.
  • Cut spaghetti squash in half lengthwise and remove seeds.
  • Brush 1 Tbsp of olive oil onto the insides of squash. Sprinkle salt and pepper over top.
  • Place squash face down on baking sheet. Bake in the oven for 30 minutes.
  • Meanwhile, add remaining olive oil to a pan over medium heat. Sauté spinach, tomato sauce, oregano, and thyme for 3 mins. Remove from heat.
  • Take squash out of the oven and spoon tomato mixture into the center of each squash half, dividing evenly. Crumble goat cheese overtop and return to oven for 15 minutes.
  • Remove squash from oven and allow to cool for 5 minutes before using a fork to scrape squash strands into “spaghetti” to mix in the sauce (see recipe video if needed). Enjoy hot!

Notes

*LEFTOVERS:
  • Leftover spaghetti squash can be stored in airtight containers for a meal prep/make ahead option.
  • They’ll keep for about 3-5 days and can easily be reheated in the microwave.
 
*RECIPE MODIFICATIONS:
  • Spinach can be swapped for another leafy green, like kale or swiss chard.
  • Goat cheese can be swapped for another type of cheese that will melt, like feta or some shredded mozzarella.
  • You can use any type of tomato sauce you like – store-bought marinara, something spicier (like arrabiatta), or a homemade version as desired!
  • If you’d like, you can garnish this with some fresh basil, parsley, or thyme.
  • ***Please note that spaghetti squash is unique to other varieties of squash. There is no good substitute for another type of squash that will make these “spaghetti-like” strands!

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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Pinterest graphic for a baked spaghetti squash with tomato sauce recipe.
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