Baked Spaghetti Squash "Parmigiana"

5 60 211
Ingredients Minutes Calories
Prep Cook Servings
10 min 50 min 6
Baked Spaghetti Squash "Parmigiana"
Health Highlights


1 squash Spaghetti squash
1 dash Salt and pepper (and oregano if desired - use sea salt)
1 1/2 cup Marinara pasta sauce (organic)
1/2 cup Nutritional yeast (or shredded cheese)
1/2 cup Bread crumbs, whole wheat (optional)


1. Cut the spaghetti squash in half, lengthwise. Place it flat-sides up in a baking pan, Drizzle with olive oil if desired.

2. Place the pan on the center rack in a non-preheated oven, and set the oven to 460 F. Bake 50 minutes, then check for doneness. If the strands are still crunchy or don’t separate easily, let the squash bake 10 additional minutes or until strands easily pull apart from the shell.

3. Remove from the oven, discard the seeds, and stir the strands with a fork to separate them in the shell. Stir in a little salt, pepper, and dried oregano if desired. Then stir in 1/2 cup to 3/4 cup marinara sauce per squash half, depending on how saucy you want it.

4. Sprinkle the cheese-style shreds or nutritional yeast over top, then sprinkle on the breadcrumbs, if using. Place the pan back in the oven, and bake until the marinara sauce is fully heated and the cheese shreds (if using) are melted.



is a power-packed veggie, rich in vitamin A, vitamin C and Fiber!

Nutrition Facts

Per Portion

Calories 211
Calories from fat 29.8
Calories from saturated fat 6.0
Total Fat 3.3 g
Saturated Fat 0.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 1.2 g
Cholesterol 1.3 mg
Sodium 392 mg
Potassium 894 mg
Total Carbohydrate 37 g
Dietary Fiber 8.0 g
Sugars 3.7 g
Protein 12.2 g

Dietary servings

Per Portion

Grain 0.3
Vegetables 5.7

Energy sources


Meal Type(s)