Cheesy Spaghetti Squash with Cherry Tomatoes

Roasted spaghetti squash becomes a satisfying base for burst cherry tomatoes, garlic, and two cheeses. Scraping the strands only after the shell is tender prevents them from steaming into mush, while a brief broil melts the topping.

Recipe at a glance

• Yield: 4 servings
• Equipment: sheet pan, skillet, fork, baking dish
• Time: 15 minutes prep, 40–50 minutes roasting
• Oven: 400°F, then broil

Ingredients

• 1 medium spaghetti squash, 2 1/2–3 pounds
• 2 tablespoons olive oil, divided
• 3/4 teaspoon fine salt, divided
• 1/4 teaspoon black pepper
• 2 cups cherry tomatoes
• 2 garlic cloves, thinly sliced
• 1/4 teaspoon red-pepper flakes, optional
• 1/3 cup finely grated Parmesan
• 3/4 cup shredded mozzarella
• 1/4 cup torn fresh basil
• 1 teaspoon balsamic vinegar

Method

1. Heat oven to 400°F. Halve squash lengthwise and remove seeds. Rub cut sides with 1 tablespoon oil, 1/2 teaspoon salt, and pepper. Roast cut-side down on a sheet pan for 35–45 minutes.
2. Meanwhile, heat remaining oil in a skillet over medium-high. Add tomatoes and cook 6–8 minutes until blistered and beginning to burst. Add garlic and pepper flakes for 30 seconds. Remove from heat.
3. When a fork pierces the squash skin with light resistance, cool 5 minutes. Scrape strands into a baking dish, leaving excess liquid behind. Toss with tomatoes, Parmesan, remaining salt, basil, and vinegar.
4. Add mozzarella and broil 2–4 minutes, watching continuously, until melted with browned spots.

Preventing watery strands

Squash varies in moisture and size, so tenderness—not a fixed minute—is the best roasting cue. Stop when strands separate but still retain shape. Overroasting collapses cell walls and releases water. Keeping the shell cut-side down promotes even steaming; transferring strands without pooled shell liquid protects the final dish. Parmesan seasons and absorbs moisture, while mozzarella supplies the stretchy top.

Problems and substitutions

If the baking dish looks wet, toss strands in a hot dry skillet for 2 minutes before adding cheese. Tomatoes that remain firm need a lid for one minute, then gentle pressure with a spoon. Feta can replace mozzarella for a tangier, non-stretchy finish. Dried basil is not ideal as a garnish; use 1 teaspoon dried oregano in the tomato skillet instead. Balsamic should be measured because excess sweet acidity overwhelms the squash.

Serving and storage

Serve as a vegetable main with white beans, or alongside roast chicken. Refrigerate cooled leftovers up to 4 days. Reheat uncovered at 350°F until steaming, allowing excess moisture to evaporate. Freezing is possible for one month, but thawed squash becomes softer; drain it before reheating.

The empty squash shells can serve as dishes, but return the seasoned strands to them before adding mozzarella and broil on a stable sheet pan. This presentation retains heat longer than a shallow casserole. Check that no shell edge approaches the broiler element.