Go Back
+ servings
cheesy baked spaghetti squash noodles on a blue plate with a silver fork

Cheesy Baked Spaghetti Squash Noodles

Cheesy Baked Spaghetti Squash Noodles is a healthy vegetarian low-carb meal you're going to fall in love with! Packed with veggies, this oven-baked casserole is easy to make and delicious to eat. 
Course Main Course
Cuisine American
Keyword Spaghetti Squash Casserole
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 248kcal


  • 1 large spaghetti squash about 3lbs / 1400g
  • 2 tablespoon extra virgin olive oil
  • 1 large yellow onion diced
  • 2 cloves garlic crushed
  • 1 large stalk celery finely diced
  • 2 medium carrots finely diced
  • ½ cup dry white wine or white vermouth
  • 14 oz can crushed tomatoes
  • salt and pepper
  • 8 oz mozzarella shredded
  • ½ cup finely grated Parmesan cheese



  • Pierce your spaghetti squash several times with the tip of a sharp knife. 
  • Place the spaghetti squash on a microwave-proof plate, and microwave on high for 12 minutes, stopping to check on and rotate the squash every three minutes.
  • Remove the squash from the microwave and let it cool until you're able to handle it comfortably. 
  • Slice the squash in half, and use a spoon to remove the seeds. 
  • Use a fork to shred the spaghetti squash flesh into "noodles" and transfer the noodles into a bowl.


  • Preheat your oven to 350°F / 180°C at this point. 
  • Heat the olive oil over medium heat in a large heavy-bottomed skillet. 
  • Add the onion, and cook, stirring often, until it is well-browned - about 10-15 minutes.
  • Add the garlic, celery, and carrots, and cook for about 5 minutes more, until the vegetables are softened.
  • Add the white wine and stir the contents of the pan well to lift the flavour from the bottom. Allow the wine to evaporate almost entirely. 
  • Add the crushed tomatoes, and stir to combine well. Season with salt and pepper.


  • Add the tomato sauce to the spaghetti squash noodles, and stir to combine well. 
  • Transfer to a 9x9 inch casserole dish.
  • Place in the oven, and bake for 30 minutes. The sauce should be bubbling up around the sides at this point. 
  • Remove the casserole dish from the oven and scatter the cheeses over the top. 
  • Return to the oven and bake for an additional 15 minutes, until the cheese is browned and bubbly on top.
  • Remove from the oven and let rest for 5 minutes before serving.


  • Nutrition values are an estimate only.
  • You're aiming for teeny tiny finely diced vegetables in this dish. Feel free to shred them or do the chopping in your food processor to save time.
  • While this recipe calls for white wine, I seldom have white wine kicking around in the colder months, but I always have a bottle of white vermouth in the liquor cabinet and use them interchangeably for cooking. 
  • Can I make this recipe in advance? You sure can! You can prepare everything in advance and leave it in the refrigerator until you're ready to bake it. 
  • Tip! Cook the spaghetti squash ahead of time and this recipe will come together quickly. 
  • Can I freeze this recipe? To be honest, I don't love this recipe frozen and re-heated. I recommend you keep the leftovers in the fridge and eat them up within 3-4 days.


Calories: 248kcal | Carbohydrates: 11g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 468mg | Potassium: 348mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3865IU | Vitamin C: 9.4mg | Calcium: 322mg | Iron: 1.3mg