Name: Recipe "Spaghetti Squash with Pesto, Mozzarella & Roasted Tomatoes"
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 spaghetti squash; 1 pt grape or cherry tomatoes; 2 tbsp olive oil (divided); to taste kosher salt; to taste black pepper; 2 tbsp pesto; 4 oz fresh mozzarella cheese (shredded); crushed red pepper flakes; freshly chopped basil

Another reason to love Mozzarella: Polenta Lasagna, Mozzarella Pesto Stuffed Chicken Breasts, Roasted Red Pepper, Arugula, and Mozzarella Sandwich, and Caprese Pizza.

Why This Baked Spaghetti Squash with Pesto and Mozzarella Is a Weeknight Favorite

Spaghetti squash often gets overlooked, but once you roast it with basil pesto and fresh mozzarella, it becomes something special. The squash turns tender and strands like pasta, while the tomatoes burst and the cheese gets melty under the broiler. It all comes together on one sheet pan, making it an easy vegetarian dinner that even picky eaters love.

3 Reasons to Make This One-Sheet Pan Spaghetti Squash Dinner

Everything roasts on a single pan, so cleanup is quick.
The bold trio of pesto, roasted tomatoes, and gooey mozzarella makes the squash feel like a hearty main dish.
It’s naturally gluten-free and vegetarian, but satisfies everyone at the table.

Key Ingredients for This Spaghetti Squash with Pesto, Mozzarella & Roasted Tomatoes

Spaghetti squash: Look for a firm, heavy squash with no soft spots. Yellow skin is fine; green streaks indicate underripeness.
Fresh mozzarella: Buy the kind packed in water, it melts smoothly and stays creamy. Shredded part-skim works but won’t be as gooey.
Basil pesto: Store-bought is convenient, but if making homemade, use a vibrant pesto with pine nuts and Parmesan for the best flavor.

Kitchen Tools for Easy Spaghetti Squash Boats

Large rimmed baking sheet (lined with foil for easy cleanup)
Sharp chef’s knife (to cut the tough squash safely)
Fork (for fluffing the strands)
Pastry brush (to coat the squash with oil)

Tips for Perfect Baked Spaghetti Squash with Pesto and Mozzarella

Cutting a spaghetti squash can be tough, microwave it for 2-3 minutes to soften the skin before slicing. Roast the halves cut-side down so they steam and turn tender without drying out. To check doneness, insert a knife into the skin and flesh; it should slide in easily. Let the squash cool slightly before fluffing the strands with a fork, this keeps them from clumping.

Spaghetti Squash with Pesto and Mozzarella Variations to Try

To make it heartier, add cooked Italian sausage or shredded chicken before the final broil. For a vegan version, use dairy-free mozzarella and a vegan pesto. If you want extra vegetables, toss in some sautéed spinach or mushrooms. For a spicy kick, sprinkle red pepper flakes over the top.

Best Ways to Serve Spaghetti Squash Boats

I love serving these spaghetti squash boats straight from the oven, just set the halves on plates and let everyone dig in. For a complete meal, pair with a crisp green salad dressed with lemon and olive oil. Crusty garlic bread is also great for mopping up any extra pesto and tomato juices.

How to Store Leftover Baked Spaghetti Squash

Store leftover spaghetti squash boats in an airtight container in the refrigerator for up to 3 days. The squash softens as it sits, but the flavors meld together nicely.

Can You Freeze Spaghetti Squash with Pesto and Mozzarella?

You can freeze the roasted spaghetti squash strands separately (without toppings) for up to 2 months. Thaw overnight in the fridge, then reheat and add fresh pesto and cheese. The texture after freezing won’t be as firm, but it’s fine for a quick meal.

Best Ways to Reheat Spaghetti Squash Boats

The best way to reheat is in the oven at 350°F for about 10 minutes, until the cheese is bubbly again. The microwave works but will make the squash softer. For the crispiest results, reheat under the broiler for 1-2 minutes.

Frequently Asked Questions About This Spaghetti Squash Recipe

Can I use butternut squash instead of spaghetti squash?

No, butternut squash doesn’t form strands. If you want a similar texture, try delicata squash or zucchini noodles.

Why is my spaghetti squash watery?

Overcooking or not roasting cut-side down can cause excess moisture. Roast cut-side down to let steam escape, and don’t overcook, remove when a knife inserts easily.

Can I make this dairy-free?

Yes, use vegan mozzarella or omit the cheese and add extra pesto for flavor. The dish will still be tasty.

How do I know when the spaghetti squash is fully roasted?

Insert a knife into the skin and flesh, it should slide in without resistance. The strands should separate easily with a fork.

Recipe

Spaghetti Squash with Pesto, Mozzarella & Roasted Tomatoes

Baked Spaghetti Squash with Pesto, Fresh Mozzarella, and Roasted Tomatoes is an easy and delicious vegetarian meal that is perfect for summer, fall, or anytime!

easyVegetarian

10 min

Prep Time

45 min

Cook Time

55 min

Total Time

Servings

Dinner

Course

Italian

Cuisine

183 kcal

Calories

Ingredients

Servings

1 spaghetti squash
1 pt grape or cherry tomatoes
2 tbsp olive oil, divided
to taste kosher salt

to taste black pepper
2 tbsp pesto
4 oz fresh mozzarella cheese, shredded

garnish

crushed red pepper flakes

freshly chopped basil

Instructions

1
Preheat oven to 400 degrees F and line a large baking sheet with foil.
2
Use a sharp knife to carefully cut the spaghetti squash in half lengthwise. Use a big spoon to scrape out the seeds and the stringy pieces. Discard.
3
Brush the insides of the squash with 1 tablespoon of the olive oil and sprinkle with a little salt and pepper. Place cut-side down on one side of the prepared baking sheet. Roast for 20 minutes.
4
Meanwhile, place the tomatoes in a medium bowl. Drizzle with the remaining olive oil and season with salt and pepper. Toss until all the tomatoes are well coated.

5
Remove the pan from the oven and place the tomatoes on the other side of the pan. Return to the oven and roast for 15-20 minutes, or until tomatoes are soft and start to burst and the spaghetti squash pierces easily when a knife is inserted into the skin and flesh.
6
Remove from the oven and preheat the oven to broil. Place the tomatoes in a bowl.
7
Flip the squash over on the pan and gently run a fork down the flesh, creating strands. Add the pesto (1 tablespoon per half) and use the fork to "fluff"

Nutrition (per serving)

183kcal

Calorie breakdown

Protein15%28 kcal

Fat82%149 kcal

Carbohydrates3%6 kcal

How this was calculated — 8 of 9 ingredients matched

spaghetti squashSquash, winter, spaghetti, raw0 kcal

olive oilOil, corn, peanut, and olive265 kcal

kosher saltSalt, table0 kcal

black pepperSpices, pepper, black3 kcal

pestoSauce, pesto, ready-to-serve, refrigerated125 kcal

fresh mozzarella cheeseCheese, mozzarella, whole milk339 kcal

crushed red pepper flakesPepper, banana, raw0 kcal

freshly chopped basilBasil, fresh0 kcal

Serving size ≈ 45 g · 4 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: Oven Baked, vegetarian

This post may contain affiliate links. Read our disclosure policy.