This post may contain affiliate links, including those from Amazon.com, which means we earn a small commission off your purchases. And here's the thing: We only mention services and products that we think are truly worth your attention, whether they're free, paid, or otherwise. This site relies on YOUR trust, so if we don't stand behind a product 110%, it's not mentioned. Period.
Roasted Spaghetti Squash with Sage, Zucchini & Parmesan
- 1 spaghetti squash, 4-5 pounds
- ¼ cup olive oil
- 1 yellow onion, diced
- 2 large cloves garlic, minced
- 1 can (28 oz / 796 mL) diced tomatoes, drained
- 1 medium zucchini, grated
- 2 tablespoons dried or powdered sage
- 2 cups (8 oz / 225 grams) shredded mozzarella
- ½ cup grated Parmesan or Romano cheese
Roast the spaghetti squash
- Prepare the oven and pans. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set at the ready. Generously butter a 9" x 13" casserole dish and set aside.
- Prepare the spaghetti squash. Halve the spaghetti squash lengthwise and scrape out the seeds.
- Bake the spaghetti squash. Place the squash halves face-down on the baking sheets and roast until the skins pierce easily, 45-60 minutes. Remove cooked spaghetti squash from the oven and set aside just until cool enough to handle.
- Scrape the spaghetti squash into the casserole dish. Scrape the spaghetti squash into the prepared casserole dish and spread it so it covers the dish evenly.
Make the sauce
- Saute the onions and garlic. Heat the olive oil in a large skillet or small stockpot over medium heat until it shimmers. Add the onion and saute until translucent, 3-4 minutes. Add the garlic and cook until fragrant, 30-60 seconds.
- Simmer the sauce. Add the drained tomatoes and the zucchini, then lower the heat so that the mixture simmers slowly. Simmer until most liquid has evaporated, 15-20 minutes. Reserve over low heat, if necessary.
Assemble and bake
- Reheat the oven, if necessary. Heat the oven to 350°F.
- Assemble the dish. Sprinkle the dried sage over the entire surface of the spaghetti squash, then spoon over all of the prepared sauce. Cover with the mozzarella, then scatter the Parmesan over the top.
- Bake the dish. Bake until the entire dish is hot and the cheese is bubbly, 15-20 minutes if the squash and sauce were assembled warm, 40-60 minutes if the squash and sauce were assembled cool.
- Serve. Serve hot. Leftovers can be refrigerated for up to three days.