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

Baked Margarita Spaghetti Squash

This Baked Margarita Spaghetti Squash is not only extremely healthy, it’s gluten free as well! Try it with some baked or grilled chicken for a fabulous meal choice!
Course Side Dish
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 91kcal


  • 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


  • Preheat the oven to 375 degrees F.
  • 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.
  • 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.
  • Turn the oven on 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.


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