Saucy Fire-Roasted Spaghetti Squash.
This baked spaghetti squash parmesan is similar to baked ziti, but – is spaghetti squash! It’s so flavorful and comforting. Cozy and saucy, topped with burrata cheese and crushed red pepper. It’s delicious!
A new side dish for you, coming in (literally) hot!
Apparently I’m all about the saucy baked pastas right now!
And I am on a side dish roll. I don’t think it’s any secret that every few months I go through a phase where I need to discover a few new side dishes to spice up our favorite meals.
A great side dish adds variety and makes the classic favorite entrees more versatile. They truly round out the meal for the best reasons.
I write about this a lot in Everyday Dinners but my mom was the queen of dinner (and the side dish!) when I was growing up. She cooked every night and while we ate a lot of the same things like many 90s families did (chicken marsala, pork chops, pasta, tacos!), she frequently changed up the side dish options which really made these meals feel like a whole new and different dish week after week.
I swear it is one of the secrets to cooking often without losing your mind and getting bored.
I love spaghetti squash! Emilia might even love it more than me. I don’t find that it’s a great pasta replacement, but I love it for what it is: delicious, slightly crunchy squashy strands.
Spaghetti squash is so delicious and I love how it can take on the flavor of whatever you’re pairing it with. In this case, fire roasted tomatoes, lots of garlic and burrata cheese.
Doesn’t that sound like the best combo ever? The dish gets so saucy and comforting. It’s covered with melty burrata (you can use mozzarella instead if you wish) and a sprinkle of crushed red pepper flakes.
So here’s the deal.
This is a little high-maintenance when comparing it to my spaghetti squash parmesan. With the latter, you simply roast and add everything to the squash.
With this recipe, not only are you roasting and scraping out the strands, you’re making a separate sauce and baking it all in a separate dish! Clearly.
But there are some benefits to that.
First, some people just don’t want to eat the squash right out of the skin. I get that. For example, my mom would be one of those people.
Second, on that same note, one half of squash could possibly serve two people. Depends on the size of course, but this is another great reason to scrape those strands out for serving.
And finally, it acts as the perfect side dish for many entrees. Serve it with crispy baked chicken, grilled fish or even a veggie burger. It’s save-able (leftovers!) share-able and a lot more manageable when made in a skillet or baking dish.
We love this so much. It’s so cozy and satisfying and pairs well with anything as a side dish. It’s great for a crowd, a dinner party, or even a side dish to prep for your weekly menu!
Fire Roasted Baked Spaghetti Squash
Fire Roasted Baked Spaghetti Squash
- 1 medium spaghetti squash
- kosher salt and pepper
- olive oil, for brushing
- 1 tablespoon unsalted butter
- 4 garlic cloves, minced
- 28 ounces fire-roasted diced tomatoes
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- pinch of sugar
- 8 ounces burrata cheese or fresh mozzarella
- parmesan cheese, for topping
- crushed red pepper, for topping
- fresh basil, for topping
- Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick spray.
- Slice the spaghetti squash in half lengthwise and scrape out the sides. Spray or brush the cut sides with olive oil. Season with salt and pepper. Place the squash cut-side down on a baking sheet. Roast for 25 minutes.
- While the squash is roasting, heat the butter in oven-safe skillet over medium-low heat. Stir in the garlic and cook for 1 minute. Stir in the diced tomatoes with the basil, oregano and a pinch of salt and pepper. I also like to add a pinch of sugar here too to balance out the acidity. Bring this mixture to a boil then reduce it to a simmer, stirring often. I like to mash some of diced tomato chunks down too. After about 10 minutes, turn off the heat.
- When the squash is done, let it cool for a minute until you can touch it. Use a fork to scrape out all the strands. I scrape them out and place them in a bowl. Add the strands to the sauce in the skillet. I use kitchen tongs or a fork to nestle them into the sauce. I don’t mind if a few pieces stick out because they get nice and crunchy.
- Top the mixture with the burrata or mozzarella. If using burrata, pull it apart. If mozzarella, slice it and lay it on top.
- Bake for 20 to 25 minutes, until the cheese is melty and golden and the whole mixture is bubbling. Top with parmesan, crushed red pepper and fresh basil before serving. If the mixture seems a bit watery, toss it a few times before serving. The squash will release some water as it sits, but roasting beforehand helps with this a bit!
Fork twirl for the win.