This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Cheesy Spaghetti Squash

Cheesy Spaghetti Squash

Every January I am in the mood for something light after the very hearty meals of the holidays- but also something cozy and easy to make at home. This Cheesy Spaghetti Squash is the perfect solution. I love this light but filling dish and serving it in the squash makes for an easy clean up!

Cheesy Spaghetti Squash


  • 1 spaghetti squash (about 3 pounds)

  • 4 tablespoons of olive oil (2 tablespoons per squash) 
  • 1 teaspoon of kosher salt
  • 2 sprigs of rosemary 
  • ¼ cup of panko
  • ½ cup of grated parmesan
  • 8 oz of fresh mozzarella
  • 2 sprigs of parsley, ripped into small pieces
  • Salt 
  • Freshly ground pepper


  1. Preheat the oven to 400°and prepare your baking sheet with liner. 
  2. Cut spaghetti squash in half lengthwise. Then with a spoon remove the seeds. In each squash, brush with 1 tablespoon of olive oil and sprinkle with salt. Place a sprig of rosemary in each squash. Place right-side up on a baking dish with parchment. Place in the oven for 45-50 minutes or until fork tender. 
  3. Take out from the oven and remove rosemary. Pour in 1 tablespoon of olive oil into each squash and scrape with a fork until squash has spaghetti consistency. 
  4. Place half of the mozzarella in each squash and fold in mozzarella so that the squash is barely covering all the mozzarella. 
  5. Top with parmesan, panko, parsley, salt and pepper. 
  6. Place back in the oven for 10 time or until panko and cheese looks crispy and golden. 
  7. Serve warm.

Check out my Cheesy Spaghetti Squash Reel on Instagram to watch me make them!


Elizabeth Poett

Photos by Elizabeth Poett and Standish Ryan

← Older Post Newer Post →