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Close-up image of baked ziti-style spaghetti squash with melted cheese and basil on top.
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Baked Ziti-Style Spaghetti Squash

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 350
A delicious low-carb twist on classic baked ziti, featuring roasted spaghetti squash topped with a rich tomato and cheese sauce.

Ingredients

Vegetables and Oils

  • 1 small spaghetti squash (about 2½ lb., halved, seeds removed)
  • 0.25 cup extra-virgin olive oil (plus more for drizzling)
  • 0.25 tsp kosher salt (plus more)
  • to taste black pepper
  • 1 28-oz. can whole peeled tomatoes
  • 4 large garlic cloves (smashed)
  • 1 big pinch sugar
  • 0.25 tsp crushed red pepper flakes (plus more for serving)
  • 1.5 oz. Parmesan (finely grated)
  • 6 oz. mozzarella (coarsely grated)
  • 1 handful basil leaves (torn if large)

Instructions 

  • Roast squash at 425°F (220°C) until tender, about 40-60 minutes. Meanwhile, prepare tomato sauce by squishing tomatoes in a baking dish, adding garlic, sugar, oil, red pepper flakes, salt, and black pepper; bake until bubbly, 35-40 minutes.
  • Cool squash slightly, then shred flesh with a fork and mix into the tomato sauce with Parmesan. Season with salt and top with mozzarella.
  • Return to oven and bake until cheese melts, 5-7 minutes. Broil until bubbly and browned, 1-2 minutes. Garnish with basil, red pepper flakes, and black pepper.

Notes

For extra flavor, add a drizzle of olive oil before serving.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: Spaghetti Squash

Nutrition

Calories: 350kcal | Carbohydrates: 45g | Protein: 15g | Fat: 14g | Sodium: 600mg