Baked Spaghetti Squash with Ricotta & Mozzarella
A comforting, low-glycemic Italian bake featuring tender spaghetti squash. Layered with rich ricotta and bubbly mozzarella for a satisfying evening meal.
Prep
10 min
Cook
50 min
Total
60 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthTrigger-aware comfort
Make the meal work for today
Keep spicy extras on the side and adjust the temperature or portion to suit you. The best version is the one you can enjoy comfortably.
Notice: comfort + personal triggers
Evening comfort
Head toward bedtime properly fed
A satisfying evening meal can make the night feel simpler. Notice whether the portion and timing fit comfortably into your sleep routine.
Notice: timing + overnight comfort
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Comfort before bed
Finish the evening satisfied, not stuffed
A well-portioned evening meal can help you avoid going to bed hungry. Notice which timing and portion feel most comfortable for you.
Notice: dinner timing + comfort
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
50 min
Total
60 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan · Mixing bowl · Knife and cutting board
Time saver
The baked squash halves store perfectly in an airtight container for up to 3 days, making this a great option to reheat for a quick lunch.
Do these three things first
- 1Preheat your oven to 400°F.
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 7 steps complete
Next: Preheat your oven to 400°F
- 01
Preheat your oven to 400°F
Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Tap card to mark done - 02
Lightly rub the inside of each squash…
Lightly rub the inside of each squash half with olive oil, then sprinkle generously with salt and black pepper. Place them cut-side down on a baking sheet and roast for 35 to 40 minutes, or until the flesh is tender and easily pierced with a fork.
Look for: the flesh is tender and easily pierced with a fork
Tap card to mark done - 03
Mix the ricotta cheese in a small…
While the squash roasts, mix the ricotta cheese in a small bowl with a pinch of salt, black pepper, and a dash of Italian seasoning or garlic powder. If using fresh spinach or basil, fold it in now.
Tap card to mark done - 04
Remove the squash from the oven and…
Remove the squash from the oven and carefully flip the halves over. Use a fork to scrape the flesh into "spaghetti" strands, leaving the strands right inside the squash shells.
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Pour half a cup of marinara sauce…
Pour half a cup of marinara sauce into each squash shell, gently tossing it with the warm squash strands.
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Dollop the seasoned ricotta mixture evenly over…
Dollop the seasoned ricotta mixture evenly over the top of both halves, then sprinkle with the shredded mozzarella.
Ready when: everything is assembled and ready to enjoy
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Return the stuffed squash halves to the…
Return the stuffed squash halves to the oven, baking face-up for another 10 to 12 minutes until the cheese is melted, bubbly, and slightly golden. Let cool for a few minutes before serving.
Look for: the cheese is melted, bubbly, and slightly golden
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