When the leaves start to crunch and your cravings call for something cozy and carb-ish, this cheesy spaghetti squash bake answers the door wearing an apron. It’s creamy, bubbling, and unapologetically rich like baked ziti’s keto cousin who just got back from a wellness retreat. Whether you’re watching carbs or just looking for a hearty weeknight dinner, you’ll fall in love with this one-pan wonder.
Why You’ll Crave This Cheesy Spaghetti Squash Bake
- It’s low-carb comfort food with zero compromise on flavor
- Great way to sneak in veggies without anyone noticing
- Easy meal prep, fridge-friendly, and perfect for busy weeknights
Gather ‘Round the Ingredients
Let’s break down what makes this bake sing each ingredient has its solo moment in the flavor choir.
- Spaghetti Squash: This magical veggie roasts into silky, noodle-like strands that hold their own beneath the cheesy goodness. It’s our gluten-free base with bite.
- Shredded Chicken: I used rotisserie for that smoky tenderness, but any cooked chicken works. hello, leftover lemon chicken and spinach spaghetti squash!
- Cream Cheese: The creamy anchor that binds it all together. Tangy, rich, and melts like a dream.
- Garlic & Onion Powder: Flavor boosts, no chopping required.
- Mozzarella + Parmesan: Stretchy, golden, and just the right salty touch.
- Fresh Basil: Optional, but trust me those ribbons of basil on top bring everything to life.
- Olive Oil & Salt: Because we season with love here, not neglect.
Let’s Get to Baking (No Fancy Titles Needed)
Ready to make something craveable with a golden top? Here’s how we do it, kitchen-friend to kitchen-friend:
- Roast the squash: Slice the spaghetti squash in half lengthwise. Scoop out the seeds and rub the insides with olive oil and a pinch of salt. Place cut-side down on a baking sheet and roast at 400°F for about 40 minutes or until fork-tender. Let cool a bit, then scrape out those gorgeous spaghetti-like strands.
- Mix the filling: In a large bowl, mix squash strands, shredded chicken, softened cream cheese, garlic powder, onion powder, half the mozzarella, and a handful of grated Parmesan. Taste for salt—adjust if needed.
- Assemble and bake: Spoon the mixture into a greased 9×13 dish. Top with remaining mozzarella and Parmesan. Bake at 375°F for 20–25 minutes until bubbly and golden brown on top.
- Garnish and serve: Let it cool for a few minutes, then top with fresh basil ribbons. Slice, serve, and watch it disappear.
Little Pro Tricks
Over two decades of home-cooking later, here’s what I’ve learned about making this bake hit all the right notes:
Use parchment under your roasted squash halves—less mess, easier cleanup. Let the squash sit face-up for 5 minutes after roasting. It lets excess steam out, so you’re not baking a soggy mess. If you’re feeling spicy, add a pinch of crushed red pepper to the filling—gives it a grown-up kick that balances the cheese. And if you’ve got leftovers? It reheats beautifully in a skillet with a splash of broth or cream. Breakfast-for-dinner moment?
Serving It Up Right
This bake plays well with others. Pair it with a crisp arugula salad, roasted broccoli, or even a spoonful of sweet-savory meatballs. Got guests? Serve it as a side next to a big roast or grilled sausage. This one’s flexible like a Southern gal in cowboy boots looks delicate, handles heavy lifting.
Cheesy Spaghetti Squash Bake
Ingredients
- 1 medium spaghetti squash
- 1.5 cups cooked shredded chicken
- 4 oz cream cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1.5 cups shredded mozzarella
- ¼ cup grated Parmesan
- Salt to taste
- 2 tbsp olive oil
- Fresh basil for garnish
Instructions
- Roast spaghetti squash at 400°F for 40 minutes.
- Scrape out strands and mix with chicken, cheeses, and seasonings.
- Spread into baking dish, top with cheese.
- Bake at 375°F for 20–25 minutes.
- Garnish with basil and serve.
Notes
- Use low-moisture mozzarella to avoid watery bake
- Rest squash face-up after roasting to remove moisture
- Mix in pesto for a herb kick
- Great as meal prep lasts 4 days refrigerated
FAQs
Can I freeze spaghetti squash bake?
Yes ma’am! Let it cool fully, then portion into freezer-safe containers. Thaw overnight in the fridge and reheat in the oven covered until warm. Add a fresh layer of cheese before reheating for that just-baked feeling.
How do I avoid soggy spaghetti squash?
After roasting, let the squash halves rest cut-side up for 5–10 minutes. Then use a fork to gently pull the strands. Pat them dry with a paper towel if they feel wet. This keeps the bake firm, not watery.
Is spaghetti squash keto-friendly?
Absolutely. It’s naturally low in carbs and high in fiber. That makes it a go-to for keto recipes dinner lovers. When paired with protein and fat like cheese or sausage, it becomes a balanced meal.
Can I make it vegetarian?
You sure can. Leave out the chicken and use mushrooms, zucchini, or eggplant instead. Just be sure to sauté them first so they don’t release water into the bake. Try pairing with a non-veggie main for the omnivores at the table.
A Dish That’ll Stay in Your Rotation
This cheesy spaghetti squash bake isn’t just a dinner recipe—it’s that kind of dish that cozies up your whole week. Whether you’re cooking for your keto crew or just need a break from pasta, this is the feel-good bake that delivers comfort without compromise. Bookmark it, bake it, love it—and check out more easy ideas like my crack burgers dinner recipe that’s gone viral for a reason.
