Two Peas and Their Pod

Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce

We were out on a walk and noticed our neighbors had a huge pile of spaghetti squash in their front yard with a big free sign. It was my lucky day because I didn’t have anything planned for dinner and I love spaghetti squash. I loaded up the stroller with a few squash and headed home to make some dinner.

I love baked spaghetti squash with a drizzle of olive oil, salt, and pepper. It really doesn’t need any bells and whistles. It is so good plain, but I decided to go wild and make a simple creamy roasted red pepper sauce to go with the baked spaghetti squash. Boy, did our house smell good!

If you have never cooked with spaghetti squash before, don’t be afraid. It is so easy! Just cut the stem off of the squash and cut the squash in half, lengthwise. Scoop out the seeds with a spoon. Brush the cut sides of the squash with olive oil and season with salt and pepper. Place cut side down on a large baking sheet and bake until tender, about 45 minutes at 400 degrees F.

Let the spaghetti squash cool for a few minutes. Take a fork and scrape the squash to remove flesh in long strands-like spaghetti. See, I told you it was easy!

I topped the baked spaghetti squash with a creamy roasted red pepper sauce. The sauce is creamy, but there is no cream involved. I used Greek yogurt to create a rich and creamy sauce. You’ve gotta try this one folks! This Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce is healthy, but tastes like a comforting pasta dish. You won’t miss the pasta and cream! It’s a great gluten-free and vegetarian meal!

Our little Caleb devoured the Baked Spaghetti Squash. I couldn’t keep up with him. He kept grunting for more bites. I am sure he thought he was eating spaghetti, but mama was happy he was eating his veggies! He made a little mess with the sauce, but that is all part of the fun:)

Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce is going to have to be a regular meal at our house. Caleb insists!

Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce

Yield: Serves 4


For the Spaghetti Squash:

1 medium spaghetti squash
2 tablespoons extra-virgin olive oil
Salt and pepper, to taste

For the Creamy Roasted Red Pepper Sauce:

2 red bell peppers
1 tablespoon olive oil
1 small onion,chopped
2 cloves garlic, minced
1 (15 oz.) can diced tomatoes
1/2 teaspoon dried oregano
Dash of red pepper flakes
1/2 cup packed fresh basil, coarsely chopped
Salt and freshly ground black pepper, to taste
1/4 cup plain Greek yogurt (I used Chobani 0%)


1. Preheat oven to 400 degrees F. Brush cut sides of squash with oil, and sprinkle with salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Bake until tender, about 45 minutes.

2. While the squash is baking, make the creamy roasted red pepper sauce. Roast red peppers over gas flame, under the broiler, or on the grill. Roast for about 10 minutes, or until peppers are completely black. Place peppers in a paper bag to allow to sweat. Peel the charred skins from the peppers and remove the seeds. Chop the peppers and set aside.

3. In a large saucepan, heat the olive oil over medium heat. Add onion and sauté until softened, about 3 minutes. Stir in garlic and cook for 2 minutes. Add the red peppers and diced tomatoes. Add oregano, red pepper flakes, fresh basil, and season with salt and pepper. Simmer on stove for 10 minutes. Stir in the Greek yogurt. Purée the sauce in the pan, using an immersion blender. You can also transfer the sauce to a blender or food processor, but be careful. Make sure the sauce is not super hot so you don't get burnt. Puree until smooth, with some texture remaining.

4. When the squash is done baking, let it cool for a few minutes-until you can touch it. Scrape the squash with a fork to remove flesh in long strands. Place in a large bowl or on individual plates. Top spaghetti squash with the creamy roasted red pepper sauce and serve warm.

If you like this Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce, you might also like:

  Yum Pin It

105 Responses to “Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce”

1 2 3
  1. Lauren at Keep It Sweet — October 5, 2012 @ 6:56 am

    I just had spaghetti squash last night! Next time I’ll have to try this sauce:-)

  2. Maria M. — October 5, 2012 @ 7:08 am

    I bought a sphagetti squash on Sunday and have been searching for a recipe. Thanks I will be making this tonite.

  3. I love spaghetti squash! I can eat a ton of it guilt-free and I like that!! So I skip the carbs on pasta and and I can use it on my bread! :)

  4. Ngoc Nguyen — October 5, 2012 @ 8:16 am

    Such a nice neighbor!

  5. Paloma — October 5, 2012 @ 8:48 am

    That looks really great! TY for sharing!

  6. Cathy @ Noble Pig — October 5, 2012 @ 8:52 am

    I must try this with the sauce, it sounds unreal!

  7. HeatherChristo — October 5, 2012 @ 9:07 am

    This looks like a delicious way to stay healthy!

  8. Cookbook Queen — October 5, 2012 @ 9:26 am


    I love spaghetti squash…it’s like magic!!

  9. Becky @ Project Domestication — October 5, 2012 @ 9:44 am

    Best neighbors of the week! I have never used Greek yogurt for a creamy red pepper sauce. I bet I’d love it.

  10. marla — October 5, 2012 @ 10:08 am

    I always LOVE a giant bowl of spaghetti squash ~ great sauce!

  11. Ashley — October 5, 2012 @ 10:24 am

    What nice neighbors!! What a great yummy & healthy dinner idea!

  12. Kare @ Kitchen Treaty — October 5, 2012 @ 10:26 am

    Free spaghetti squash?! I want to live in your neighborhood! This looks fantastic. I love the idea of using Greek yogurt in the creamy sauce.

  13. Shaina — October 5, 2012 @ 10:31 am

    I love spaghetti squash, and the red pepper sauce sounds perfect for it.

  14. Connie — October 5, 2012 @ 11:31 am

    Awesome neighbors! I would probably bake some cookies to bring over to properly thank them for the delicious squash. Looks great, easy way to get more vegetables into one’s diet.

  15. Elizabeth @Food Ramblings — October 5, 2012 @ 12:52 pm

    I’ve never made spaghetti squash– thanks for the quick tutorial!

  16. Joanne — October 5, 2012 @ 1:16 pm

    I never know what to do with spaghetti squash but I love the sound of it paired with this rich sauce! I’ll have to make it after I run the NYC marathon in Nov and am still craving all the carbs but won’t be running as much!

  17. Lauren @ Part Time House Wife — October 5, 2012 @ 1:18 pm

    I’m beyond jealous of that neighbor! And now thanks to you craving some sauce like mad. Looks awesome!

  18. Whitney @ The Newlywed Chefs — October 5, 2012 @ 2:40 pm

    Ooooo I love spaghetti squash! Tomato pairs so nicely with it. We’ll be trying this one soon!

  19. tracy {pale yellow} — October 5, 2012 @ 3:43 pm

    You’re so lucky to have neighbors that give away free squash! Great looking recipe.

  20. Cassie | Bake Your Day — October 5, 2012 @ 4:30 pm

    I love this creamy sauce, Maria. So perfect for spaghetti squash!

  21. Kari@Loaves and Dishes — October 5, 2012 @ 4:57 pm

    I wish my neighbors would leave spaghetti squash out front.
    What a great sauce!

  22. Laura (Tutti Dolci) — October 5, 2012 @ 5:24 pm

    What a perfect alternative to pasta – the creamy red pepper sauce is perfection!

  23. Katie @ Blonde Ambition — October 5, 2012 @ 5:55 pm

    I’ve never tried spaghetti squash, but I can’t wait to now that it’s the right season! I love roasted red pepper, so this sauce sounds perfect!

  24. Jen @ Jen's Favorite Cookies — October 5, 2012 @ 6:19 pm

    This looks like such a simple, comforting meal. What a great recipe!

  25. Stephanie — October 5, 2012 @ 6:48 pm

    I saw a few of the spaghetti squash around, but wasn’t sure how to cook one. Thanks so much for the tips!

  26. Ashley @ Wishes and Dishes — October 5, 2012 @ 7:50 pm

    Such a great sauce! Can’t wait to try it. You have cool neighbors :)

  27. Lori — October 5, 2012 @ 8:50 pm

    I make spaghetti squash topped with bolognese sauce and my husband and I both love it. I’ll have to try your sauce next time. I’ve never baked the squash in the oven either. I always just microwave it whole — very easy. I’ll have to try baking it next time to see if the flavor is better.

  28. Cindy F — October 5, 2012 @ 9:51 pm

    I made this for dinner tonight and recieved so many compliments, thanks for another great recipe!

  29. Maria M. — October 7, 2012 @ 6:24 am

    Had to come back and tell everyone that this was delicious! It was my first time making spaghetti squash and it was a hit, even my very fussy eater enjoyed it. The sauce was also excellent.

  30. Julia (the roasted root) — October 7, 2012 @ 3:01 pm

    I absolutely love that you got your squash from your neighbor’s front yard! Sounds like maybe their squash was taking over their garden, the way zucchini did to mine this year? Like you, I adore spaghetti squash and think it’s so much fun to use delicious Italian sauces atop the spaghtti squash noodles for a healthful, gluten-free comfort meal. Love your recipe and can’t wait to try it with that yummy roasted red pepper sauce!

  31. Erica — October 7, 2012 @ 4:41 pm

    Wow! I want to live in your neighborhood!! Kay adores spaghetti squash too. Delish meal!!

  32. Constance Blizzard — October 7, 2012 @ 5:06 pm

    You live in a Free Squash neighborhood too? In these parts, you can’t leave you’d home without being plied with zucchini and other squash– which would be great, except chances are that you, too, have too much zucchini and other squash.

    But thanks to this recipe, I won’t have to hit unassuming neighbors over the head with some. Yum.

  33. love cooking — October 8, 2012 @ 8:56 am

    This looks so good. This gives me an idea to make it into a salad appetizer. Add some olive oil, baked sesame and light soy sauce, mix well. It should be very light and refreshing. It is just great for a hot day. :)

  34. Carlas Confections — October 8, 2012 @ 1:46 pm

    I have been wanting to make some spaghetti squash lately! I have never done it, but the healthiness of it is really calling my name. I think I will be making this really soon, because it sounds so perfect for the cold months!!! :)

  35. Jeanette — October 8, 2012 @ 9:43 pm

    I love how easy spaghetti squash is to make – your creamy pepper sauce sounds fantastic and such a lucky boy Caleb – his mom is teaching him early to eat his veggies!

  36. surrkhab — October 10, 2012 @ 7:01 am

    I love spaghetti… and it looks fantastic..will try

  37. Pingback: This and That | Two Peas & Their Pod

  38. Laurie — October 11, 2012 @ 9:16 am

    My sister just told me about the amazingness of spaghetti squash. All of these years and I still have not tried it, I will be sure to keep an eye out for it in the grocery store. This looks delicious! Thanks for posting!

  39. Hilda — October 11, 2012 @ 4:08 pm

    I made this last night and have a question on the texture of the spaghetti squash. I baked it in the oven just like the recipe says and the texture is a bit crunchy. I don’t mind it but I’m curious if that is the expected texture.

    Love the sauce and will make it again.

  40. susan — October 16, 2012 @ 1:33 am

    I just made spaghetti squash for the first time…what was I waiting for!

1 2 3

Leave a Comment