Baked Spaghetti Squash and Cheese



  • medium spaghetti squash
  • Extra-virgin olive oil, for drizzling
  • kosher salt
  • Freshly ground black pepper
  • 16-oz. jar RAGÚ Classic Alfredo Sauce
  • 1/2 c. freshly grated Parmesan
  • 8 oz. baby spinach
  • 1 c. shredded mozzarella
  • Torn fresh basil, for garnish



  1. Preheat oven to 425°. Slice spaghetti squash lengthwise, then scoop out and discard seeds. Drizzle cut sides with oil and season with salt and pepper.
  2. Place squash cut-side down on a large, rimmed baking sheet. Roast until tender, 43 to 45 minutes. Let cool slightly. Using a fork, break up squash strands.
  3. Meanwhile, in a large skillet over medium heat, heat RAGÚ Classic Alfredo Sauceuntil bubbly. Add squash and Parmesan and toss to coat. Add spinach and stir until wilted, about 5 minutes.
  4. Transfer mixture back into squash halves and sprinkle with mozzarella. Bake until cheese is golden and bubbly, 10 to 12 minutes more. If a more golden top is desired, broil top 2 to 3 minutes more. Garnish with fresh basil.

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