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    Home » Recipes » On the Lighter Side Recipes

    Baked Margherita Spaghetti Squash

    Published: Aug 24, 2015 · Modified: Apr 23, 2025 by Sherri · This post may contain affiliate links · 16 Comments

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    This Baked Margherita Spaghetti Squash is an easy, low-carb dish to go alongside any chicken, fish or steak.

    Baked Margarita Spaghetti Squash5

    Ever since I made this Parmesan Garlic Spaghetti Squash, I have had a new love in my life.  It is so incredibly versatile! 

    The flavor that fresh basil gives this simple spaghetti squash recipes is what makes it so fantastic!  You can serve this with a baked or grilled chicken or fish for another great healthy meal.

    I usually cut the squash in half and then bake it at 375 for about 30 minutes. Since they have a thick skin, they can be kind of hard to cut in half.

    This time I was bold and just popped the whole thing in the oven and cooked it for a little over an hour.

    So, if you are hesitant about cutting it first, no worries at all.   Just scoop out the seeds in the middle after cooking and cutting the whole squash.

    If you love this, be sure to try these other two favorites of mine too. This Pad Thai Spaghetti Squash has the best simple sauce and this Spaghetti Squash Primavera is loaded with Italian flavors.

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    Ingredients

    The complete list of ingredients with amounts are listed in the full recipe card below.

    • Spaghetti squash – I use one large squash
    • Olive oil – You can use coconut oil as well if you’d like.
    • Garlic powder – fresh minced garlic is wonderful to use too.
    • Tomatoes – diced. I love using cherry tomatoes but grape, Roma or regular tomatoes all work great we well.
    • Fresh basil – finely chopped. Fresh has the best flavor for this recipe. If you’re in a pinch you can swap it for dried basil.
    • Mozzarella cheese – I think freshly grated off a block is best for melting but you can use it pre-shredded
    • Salt & pepper – to taste
    Baked Margarita Spaghetti Squash2

    How to make this Spaghetti Squash Recipe

    Step 1: Preheat the oven to 375° F.

    Step 2: Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Optional – You can cook the entire spaghetti squash for an hour and then cut it in half and scoop out the seed and center strings.

    Step 3: Use a spoon to remove the seeds and center strings.

    Step 4: Place the squash, open side down on a cookie sheet and bake for 30 minutes. It is done when you can stick a fork easily into it.

    Step 5: Leave the squash in the skin and scrape and fluff each half with a fork to create the stringy squash.

    Baked Margarita Spaghetti Squash6

    Step 5: Turn the oven on low broil. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder.

    Baked Margarita Spaghetti Squash7

    Step 6: Add the tomatoes and fresh basil into the squash and stir it into the “noodles.

    Baked Margarita Spaghetti Squash8

    Step 7: Top with the mozzarella cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Watch it carefully so so it doesn’t burn.

    Baked Margarita Spaghetti Squash
    A close up of Spaghetti squash half with tomatoes and shredded cheese

    Baked Margherita Spaghetti Squash

    This Baked Margherita Spaghetti Squash is an easy, low-carb dish to go alongside any chicken, fish or steak.
    5 from 4 votes
    Prevent your screen from going dark
    Print Pin Share Rate
    Course: Side Dish
    Cuisine: American, Italian
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4
    Calories: 91kcal
    Author: Sherri Hagymas

    Ingredients

    • 1 large spaghetti squash
    • 2 tablespoon coconut oil or olive oil
    • 1 teaspoon garlic powder
    • 12 cherry tomatoes quartered
    • 2 tablespoon fresh basil finely chopped
    • ¼ cup shredded mozzarella cheese divided
    • Salt & pepper to taste

    Instructions

    • Preheat the oven to 375 degrees F.
    • Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle.
      1 large spaghetti squash
    • Use a spoon to remove the seeds and center strings.
    • Place the squash, open side down on a cookie sheet and bake for 30 minutes. It is done when you can stick a fork easily into it.
    • Optional – You can cook the entire spaghetti squash for an hour and then cut it in half and scoop out the seed and center strings.
    • Leave the squash in the skin and scrape and fluff each half with a fork to create the stringy squash.
    • Drizzle the two halves with coconut oil (or olive oil) and then sprinkle with salt, pepper and garlic powder.
      2 tablespoon coconut oil or olive oil, 1 teaspoon garlic powder
    • Turn the oven on broil.
    • Add the tomatoes and fresh basil into the squash.
      12 cherry tomatoes, 2 tablespoon fresh basil
    • Stir and top with the mozzarella cheese.
      ¼ cup shredded mozzarella cheese, Salt & pepper to taste
    • 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.

    Nutrition

    Calories: 91kcal | Carbohydrates: 2g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 5mg | Sodium: 50mg | Potassium: 120mg | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 11.9mg | Calcium: 41mg | Iron: 0.3mg

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

    Tried this recipe?We love seeing your pictures! Mention @ToSimplyInspire or tag #ToSimplyInspire!

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    Reader Interactions

    Comments

    1. Vanessa

      June 27, 2021 at 1:10 pm

      5 stars
      Tasty and filling. Best spaghetti squash recipe I’ve tried!

      Reply
    2. Laurie

      February 16, 2016 at 10:03 am

      I’m doing Atkins. How many carbs are in this?

      Reply
      • Sherri

        February 16, 2016 at 11:35 am

        According to my go-to app for tracking macronutrients, MyFitnessPal, 1 cup of cooked spaghetti squash is 10 g Carbs, 1 g of Protein, .4 g of fat. Then add the grams associated with the cheese that you use.

        Reply
    3. Sarah R.

      September 05, 2015 at 7:59 am

      Oh my…..we are a spaghetti squash-friendly household, and this looks divine! Pinning for sure. 🙂 Thank you for bringing these to Snickerdoodle Sunday and I hope to see your latest ideas later today!

      Sarah (Sadie Seasongoods)

      Reply
    4. Miz Helen

      September 03, 2015 at 11:40 am

      5 stars
      Congratulations!
      Your recipe is featured on Full Plate Thursday this week! Have a great day and enjoy your new Red Plate!
      Come Back Soon!
      Miz Helen

      Reply
    5. Miz Helen

      August 31, 2015 at 10:36 am

      5 stars
      Your Spaghetti Squash looks delicious! Thanks so much for sharing with us at Full Plate Thursday and have a great week!
      Come Back Soon!
      Miz Helen

      Reply
    6. Jann Olson

      August 31, 2015 at 12:41 am

      Oh yum! This looks so delicious! Can’t wait to try it! Thanks for sharing with SYC.
      hugs,
      Jann

      Reply
    7. Lou Lou Girls

      August 30, 2015 at 1:35 pm

      Loving this and I’m drooling! You are so talented. Thanks for sharing this at our party. Pinned and tweeted. I hope to see you on Monday at 7 pm, so we get to party with you again! Lou Lou Girls

      Reply
    8. April J Harris

      August 30, 2015 at 12:42 pm

      5 stars
      I keep meaning to try spaghetti squash – it always looks so good! Love your Margarita sauce – what a deliciously healthy meal! Thank you for sharing with us at the Hearth and Soul hop. Pinning and sharing .

      Reply
    9. Crystal Green

      August 30, 2015 at 9:58 am

      This looks like a delicious option to consider eating. It like how simple it seems to be to make. Thanks for sharing this recipe.

      Reply
    10. Karly

      August 30, 2015 at 12:39 am

      This would fit right in with just about any dinner! Thanks for linking up with What’s Cookin’ Wednesday!

      Reply
    11. Stephanie

      August 29, 2015 at 8:31 pm

      Looks delicious! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!

      Reply
    12. katy allred

      August 28, 2015 at 10:11 am

      I love spaghetti squash but my husband… not so much. Maybe if I serve it to him like pizza he’ll change his mind!

      Reply
    13. Alli @ Tornadough Alli

      August 27, 2015 at 6:39 pm

      Yum, this looks great! I have a spaghetti squash that is just begging to be made into this! Can’t wait to give this a try! I’d love for you to come link up over at Throwback Thursday’s starting tonight at 6pm cst!

      Reply
    14. Easy Peasy Life Matters

      August 27, 2015 at 1:39 pm

      Yum! We love spaghetti squash at our house and this looks like a real treat. Thanks for sharing on the Full Plate Thursday link up 🙂

      Reply
    15. Lauren Gaskill | Making Life Sweet

      August 27, 2015 at 10:55 am

      Yay for gluten free recipes that are reminiscent of pizza! Love this!

      Reply
    5 from 4 votes

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