Margherita Pizza Inspired Spaghetti Squash Bake

if you love the flavors of classic margherita pizza but want something lighter, more nourishing, and veggie-packed, this margherita pizza inspired spaghetti squash bake is going to be your new go-to.

it’s the perfect cozy side dish or light main packed with roasted tomatoes, gooey mozzarella, and lots of fresh basil.

this recipe is inspired by the simplicity and freshness of margherita pizza—juicy tomatoes, a touch of garlic, sweet basil, and melty cheese.

but instead of a traditional crust, we’re using roasted spaghetti squash to create a low-carb, veggie-forward base that still gives you that satisfying comfort food feel.

the texture is everything. the roasted spaghetti squash strands soak up the marinara and tomato juices without getting mushy.

once baked, the edges get a little crisp, while the mozzarella on top turns golden and bubbly. inside, it’s creamy, cheesy, and bursting with flavor.

this dish is naturally gluten-free, lower in carbs than traditional pasta bakes or pizza, and packed with fiber and antioxidants from the squash and tomatoes.

it’s also lighter on the stomach but still totally comforting—making it great for weeknight dinners or meal prep.

to make sure it’s not too watery, here are a couple tips:

  • after roasting, let the spaghetti squash cool for a few minutes, then gently squeeze out any excess liquid using a clean dish towel or paper towel before mixing it into the bake.
  • avoid adding extra water-heavy ingredients like overly juicy tomatoes unless they’re cooked down a bit during the sautéing process.

this bake also stores really well. just let it cool completely, then store in an airtight container in the fridge for up to 4 days.

reheat in the oven or microwave—it’s still delicious the next day and makes for an amazing lunch.

whether you serve it as a side to grilled protein, pair it with a big green salad, or just eat it straight from the pan (no judgment here), this spaghetti squash bake hits the spot every single time.

if you like Margherita Pizza Inspired Spaghetti Squash Bake, you’ll also love these other recipes of mine!

Healthy Herby White Bean and Olive Salad Dip (Perfect With Chips!)

High Protein Low Carb Cottage Cheese Breadsticks (Easy Blender Recipe!)

Homemade Whole Wheat Pita With Creamy Roasted Red Pepper Hummus

Veggie-Packed Protein Snacking Biscuits

Healthy and Delicious Sweet Potato Nacho Salad

Spicy & Creamy Chickpea Buffalo Salad Stuffed Cucumbers (Plant-Based!)

Cheesy Everything But the Bagel Quinoa Flourless “Breadsticks”

Meal Prep Healthy Seed Bread (Plant-Based + Gluten-Free)High Protein Plant-Based Snacking Salad

Summer Girl Salsa

Delicious and Nutrient-Rich: Antioxidant-Packed Hummus

Plant-Based Protein Chickpea Salad Wraps (Dairy-Free & Delicious!)

are you going to make my Margherita Pizza Inspired Spaghetti Squash Bake?!


if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Margherita Pizza Inspired Spaghetti Squash Bake

Recipe by Mary
Servings

6

servings
Prep time

20

minutes
Cooking time

42

minutes
Calories

148

kcal

APPROXIMATE MACROS per serving (6)
calories: 148
protein: 6g
carbs: 15g
fat: 7.8g

Ingredients

  • 1 large spaghetti squash
    1 small white onion, diced
    1/2 tbsp garlic paste or minced garlic
    2 cups cherry or mixed medley tomatoes, halved
    1/8 cup tomato paste
    1 1/4 cups marinara sauce (use your favorite)
    1/2 cup shredded mozzarella (plus more for topping)
    handful fresh basil, chopped
    olive oil for sautéing
    sea salt and pepper to taste

Directions

  • roast the spaghetti squash
    preheat oven to 400°f. slice the spaghetti squash in half lengthwise, scoop out the seeds, and place cut side down on a parchment-lined baking sheet. bake for 40–42 minutes or until tender. let cool slightly, then use a fork to scrape out the strands into a large bowl. set aside.
  • prepare the tomato mixture
    heat a drizzle of olive oil in a large pan over medium heat. sauté the diced onion and garlic for about 3–4 minutes, until soft and fragrant. add the halved tomatoes and sauté for another 6 minutes, until the tomatoes are tender and starting to burst. season with a pinch of sea salt and pepper.
  • combine and mix
    reduce heat to low and stir in the tomato paste, marinara sauce, and roasted spaghetti squash. mix until fully combined. fold in 1/2 cup shredded mozzarella and chopped basil. taste and adjust seasoning if needed.
  • bake it up
    transfer the mixture to a greased 8×8 or similar sized baking dish. top with more shredded mozzarella.
    bake at 375°f for 22 minutes until hot and bubbly, then broil for 1–2 minutes if you want a golden cheesy top.
  • serve
    garnish with more fresh basil and enjoy warm! leftovers can be stored in an airtight container in the fridge for up to 4 days.


share this!

Facebook
Twitter
Pinterest
Email

Leave a Reply

Your email address will not be published. Required fields are marked *

hi, i'm mary!

I create healthy recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations

shop my looks!

popular posts

never miss a recipe

Subscribe to The Beet Drop and get all of the latest posts sent straight to your inbox.