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

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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.

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Categories: Gluten-Free Main Dishes Pasta Vegetarian