Golden Baked Spaghetti Squash and Cheese

Quick Hook

Baked Spaghetti Squash and Cheese is my cozy, lighter mac-and-cheese swap. Honestly, the first time I baked one I thought, wow this could fool carb lovers.

Did you know spaghetti squash has roughly 42 calories per cup? Little surprise, big comfort.

The flavor is creamy and slightly sweet. The crunchy breadcrumb top cuts the richness. That Parmesan panko topping gives this casserole its party trick.

Brief Overview

This dish feels like American home cooking. It borrows casserole vibes and turns them into a veggie forward comfort meal. The recipe is medium difficulty because you must halve and roast the squash safely.

Total time is about 1 hour 20 minutes to 1 hour 30 minutes . Roast at 400° F ( 200° C) , then bake at 375° F ( 190° C) .

It makes 4 generous servings . Serve it as a main or a hearty side.

Main Benefits

Top health perk: it’s a true low-carb mac-and-cheese alternative. Spaghetti squash brings fiber and vitamin A. Swap heavy pasta for strands, and you still get cheesy satisfaction.

Perfect for cozy weeknight dinners and potlucks. It’s also great for Meatless Meals or satisfying Veggie Dishes.

What makes this recipe special is balance. Creamy sauce meets stringy roasted squash. A golden, crunchy top finishes it think Cheesy squash bake with a hint of roast.

I once burned the breadcrumbs by leaving the oven open. Rookie move. Learn from me: watch the broiler.

This is also a brilliant Roasted spaghetti squash recipe to impress friends. Add cooked sausage for a protein lift. Or keep it vegetarian and call it a Spaghetti squash casserole winner.

Next up: the ingredient list and tools. Gather your squash, cheese, milk, and panko. You’ll want a sharp knife, a rimmed baking sheet, and an ovenproof baking dish.

Ready? Let’s move on to ingredients.

Ingredients & Equipment for Golden Baked Spaghetti Squash and Cheese

Oh my gosh, this recipe is cozy. Fun fact: cooked spaghetti squash has about 42 calories per cup . Good if you want a lighter mac vibe.

I learned that while experimenting last winter.

Main Ingredients (grouped by stage)

Roasted squash

• 1 medium spaghetti squash (about 2.5 3 lb / 1.1 1.4 kg)
• 1 tbsp olive oil (15 ml)
• 1/2 tsp fine salt (2.5 g) , 1/4 tsp black pepper

Cheese sauce & assembly

• 2 tbsp unsalted butter (28 g)
• 2 tbsp all-purpose flour (16 g)
• 1 1/2 cups whole milk (360 ml) (or 2 cups / 480 ml if skipping cream)
• 1/2 cup heavy cream (120 ml) — optional
• 1 cup sharp cheddar (4 oz / 113 g) , shredded
• 1/2 cup grated Parmesan (2 oz / 50 g) , plus 2 tbsp for topping
• 1/2 cup shredded mozzarella (2 oz / 56 g) — optional
• 1 large egg , beaten optional for set

Crunchy topping

• 1/2 cup panko breadcrumbs (50 60 g)
• 1 tbsp butter, melted (14 g)
• 2 tbsp grated Parmesan (≈10 g)

Quality tips

• Choose a squash that feels heavy. Skin should be firm.
• Buy block cheese and grate it. It melts better.
• Use fresh Parmesan for a nutty kick.

Seasoning Notes

Essential combos

• Cheddar plus Parmesan is classic. Add 1/2 tsp Dijon for depth.
• Garlic powder and black pepper keep it simple.

Flavor enhancers

• A splash of cream amps richness.
• A beaten egg helps the casserole set.

Quick swaps

• No cream? Use extra milk.
• dairy-free? Try cashew cream and vegan cheese.
• gluten-free? Use cornstarch and GF panko.

Equipment Needed

Essentials only

• Sharp chef’s knife and sturdy cutting board.
• Rimmed baking sheet.
• Medium saucepan and whisk.
• Ovenproof dish 8x8 or 9x13-inch (20x20 or 23x33 cm) .
• Fork for scraping strands.

Household alternatives

• No scale? Use cups and spoons.
• No rimmed sheet? Use a roasting pan.
• No whisk? Use a fork in a pinch.

I once burned my thumb cutting one. True story. Microwave for 60 90 seconds first. Cuts easier. This keeps the recipe friendly for weekday dinners.

Baked Spaghetti Squash and Cheese turns humble squash into a cozy, cheesy casserole. Try it as a Meatless Meals option or as a Low-carb mac and cheese alternative.

Cooking Method

Prep Steps

Fun fact: one cup cooked Spaghetti Squash has about 40 calories . I love that. Prep your mise en place first.

Scrape out seeds, grate cheeses, and measure milk. Line a tray and have a sharp knife ready.

Time saving tip: microwave the whole squash 1 2 minutes . It softens the skin and makes cutting safer. Safety first cut slowly and keep fingers back .

Use a towel to steady the squash.

step-by-step Process

1. Preheat oven to 400° F ( 200° C) .
2. Halve squash, scoop seeds, brush with oil, roast cut-side down 40– 50 minutes .
3. Make a roux: melt butter, whisk in flour, add milk, simmer until sauce coats a spoon.
4. Off heat, stir in cheeses and seasonings. Temper the egg if using.
5. Scrape strands into a bowl. Combine with sauce and optional add-ins.
6. Transfer to dish. Top with panko, melted butter, and 2 tbsp Parmesan .
7. Bake at 375° F ( 190° C) for 18– 25 minutes , until bubbly and golden.

Visual cues: the roasted squash pulls into long strands. Sauce should cling to a spoon. Final bake shows bubbling edges and a golden crust.

For a deeper brown, broil 1 2 minutes. Watch closely.

Pro Tips

Grate cheese from blocks for smooth sauce. Pre-shredded cheeses ruin texture. Let strands drain briefly if watery. Avoid overcooking the roux; stop once it smells nutty.

make-ahead: assemble and chill up to 24 hours . Bake straight from cold; add +5 10 minutes .

Common mistakes: skipping the roast step causes soggy mixes. Using low-fat milk without adjusting thickener can thin the sauce. Don’t over bake.

Rest the casserole 5 10 minutes before serving to set.

I call this my lighter, cozy answer to mac and cheese. It’s a true Baked Spaghetti Squash and Cheese moment.

Whether you want a low-carb mac and cheese alternative , a spaghetti squash casserole , or a cheesy squash bake , this recipe sings.

The Parmesan panko topping gives crunch you’ll crave. Honestly, it’s one of my favorite meatless meals and a top veggie dish at weeknight dinners.

Try it and tell me what you add.

Recipe Notes

I love my Baked Spaghetti Squash and Cheese. Honestly, it feels like a lighter mac fix.
Oh my gosh, the Parmesan panko topping steals the show.

Serving Suggestions

Serve it hot and bubbling. Bake at 375° F ( 190° C) for 18 25 minutes .
Spoon into shallow bowls or a casserole dish.

Pair with a crisp green salad. Try roasted Brussels sprouts on the side.
For drinks, a crisp Sauvignon Blanc works.

Or pick sparkling water with lemon.

Storage Tips

Cool completely before storing. Refrigerate in an airtight container up to four days.
Freeze in portions for up to three months.

Thaw overnight in the fridge before reheating.
Reheat covered at 350° F ( 175° C) for 15 20 minutes .

Or warm gently in the microwave until bubbly.

Variations

Want Meatless Meals? Keep it as written. Add wilted spinach for a greener Veggie Dish.
For a Low-carb mac and cheese alternative, skip breadcrumbs.

Try smoked gouda for a Cheesy squash bake twist. Seasonal swap: add roasted red peppers in summer.
In autumn, stir in caramelized onions and sage.

Nutrition Basics

Fun fact: one cup cooked Spaghetti Squash has about 42 calories.
This is a lighter Baked Vegetables comfort dish.

Per serving, expect roughly 400 calories and 16 grams protein.
It packs calcium and vitamin A from cheese and squash.

Spaghetti squash adds fiber and more volume.
So you get comfort without feeling heavy.

I once nearly burned the topping. Lesson learned: watch the broiler closely. Another trick: grate cheese from blocks.
Pre-shredded cheese can make the sauce grainy.

This Spaghetti squash casserole is forgiving. It makes great leftovers too. If you want, add cooked sausage for protein.
Or make it dairy-free with cashew cream.

Conclusion Give this Roasted spaghetti squash recipe a try. You’ll get a cozy, cheesy bake that feels indulgent.
It’s friendly to weeknights and special dinners alike.

Go on, make it for someone you love.

Frequently Asked Questions

What's the safest way to halve and roast a spaghetti squash for Golden Baked Spaghetti Squash and Cheese?

Stabilize the squash on a sturdy cutting board and use a large, sharp chef’s knife if it's rock hard, microwave the whole squash for 60 90 seconds to loosen the skin first.

Cut lengthwise, scoop out the seeds, brush with oil, and roast cut-side down at 400°F (200°C) for 40 50 minutes until a knife slides in easily and spaghetti like strands pull out with a fork. This keeps the flesh tender and concentrates the flavor so your casserole isn’t watery.

How do I prevent a watery casserole and get a silky cheese sauce?

Roasting cut-side down helps drive off moisture, and if the scraped strands still seem wet, let them drain briefly in a colander or blot with paper towels. For the sauce, make a proper roux (cook flour and butter briefly, don’t brown), slowly whisk in warm milk until it coats the back of a spoon, and grate cheese from a block pre-shredded cheese can make sauce grainy.

If using the optional egg, temper it with hot sauce before adding to avoid curdling, and bake only until bubbly to keep the texture creamy.

Is Baked Spaghetti Squash and Cheese a healthy alternative to mac and cheese?

Yes Baked Spaghetti Squash and Cheese is generally lower in carbs and calories than a traditional macaroni and-cheese because the squash replaces most of the pasta; the recipe estimates about 400 kcal per generous serving with ~16 g protein.

It still contains a fair amount of fat and sodium from cheese and butter, so you can lighten it by using 2% milk, skipping the cream, reducing butter, or adding lots of spinach for fiber and vitamins. Swap cheeses or portion sizes to match your nutrition goals without losing the comfort food feel.

Can I make Golden Baked Spaghetti Squash and Cheese ahead of time, and how should I reheat or freeze it?

You can assemble and refrigerate the casserole (covered) for up to 24 hours before baking, or bake it and store leftovers in an airtight container in the fridge for 3 4 days.

To reheat, warm covered at 325 350°F (160 175°C) until hot through, adding a splash of milk if it seems dry; finish under a broiler for 1 2 minutes to crisp the topping.

For freezing, portion into freezer safe containers for up to 2 3 months, thaw overnight in the fridge and reheat as above breadcrumb crispiness will be best if you re-toast it briefly before serving.

What easy variations or add-ins work well without overwhelming the squash?

Keep the squash’s sweet, delicate flavor by folding in complementary ingredients: wilted spinach or kale and a half cup of Gruyère for a cheesy gratin, roasted red peppers and olives with feta for a Mediterranean twist, or 8 oz cooked sausage or shredded rotisserie chicken for a heartier main.

For dietary swaps, use vegan butter, plant milk and vegan shreds (or cornstarch for the roux) for a dairy-free version, and gluten-free panko plus a cornstarch slurry if you need it wheat free.