Baked Margherita Spaghetti Squash

Baked Margherita Spaghetti Squash

4.3 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 300.7
  • Total Fat: 19.1 g
  • Cholesterol: 16.4 mg
  • Sodium: 1,357.5 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 5.7 g
  • Protein: 10.1 g

View full nutritional breakdown of Baked Margherita Spaghetti Squash calories by ingredient


Gluten-free, vegetarian entree or side dish Gluten-free, vegetarian entree or side dish
Number of Servings: 2


    1 large spaghetti squash
    2 tbsp. olive oil
    1 large Roma tomato, finely chopped
    2 tbsp. finely chopped fresh basil
    1/4 cup shredded mozzarella cheese
    1 tsp. each salt & pepper
    1 tsp. garlic powder


Preheat oven to 400 degrees.

Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings.

Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder.

Place the squash, open side down on a cookie sheet and bake for 30 minutes. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti-like texture. If it's too hard to remove, cook for another 10 minutes. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin.

Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash.

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user MPLSLINDA.

Member Ratings For This Recipe

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    Good - 10/6/18

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    This is so tasty! Sometimes I add shredded chicken to increase the protein. - 9/28/18

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    Will try - 9/7/17

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    Found this recipe on Facebook a few weeks ago. Made it last night for myself and a friend. It was very easy to make and was DELICIOUS!! I'll definitely make it again, soon. - 11/5/13