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Baked Ziti-Style Spaghetti Squash Recipe


In a surprise to absolutely no one, spaghetti squashโ€”unfairly maligned as bland and wateryโ€”tastes amazing when smothered in flavorful tomato sauce and blanketed under a layer of melty cheese. Here the tomato sauce cooks in the oven at the same time the squash roasts; combine the two, return the dish to the oven, and youโ€™ve got a hands-off dinner with minimal cleanup. Serve this with bread and a green salad one night, then mix leftovers into pasta for โ€œnoodlesโ€ on noodles the next.ย 

Halving the squash crosswise is a tip we learned from cookbook writer and food blogger Alexandra Stafford; it involves easier (and safer!) knife work and results in longer, more noodle-like strands. The bake time of the squash depends on the squash itselfโ€”anecdotally and with no scientific backing, Iโ€™ve found that smaller, yellower spaghetti squashes tend to cook faster and taste better. โ€”Sarah Jampel

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