This recipe is perfect for the late summer harvest of vegetables, especially squash. I used 3 different kinds of squash because they are so plentiful right now. You can use whatever vegetables you have on hand, there really is no right or wrong way to make this dish. Being a cheese lover my favorite part about this dish is spooning up a serving and having the melty, stringy mozzarella cheese hanging from the spoon as you move it to your plate. Mmmmm. If you are not a cheese lover like I am you could substitute cooked chicken and make it a meal. I’ve listed my favorite vegetable combination but there are so many others that would be good as well. Be creative and enjoy!



  • 1 large spaghetti squash
  • 2 carrots, sliced
  • 1 yellow onion, cut in half moons
  • 1 red sweet pepper, cut in bite size chunks
  • 1 yellow sweet pepper, cut in bite size chunks
  • 1 medium yellow summer squash, halved lengthwise and cut in chunks
  • 1 medium zucchini, halved lengthwise and cut in chunks
  • 1 pint cherry tomatoes
  • 2 cloves garlic, slivered
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt, divided or to taste
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup fresh mozzarella, cut into chunks (for a vegan option use Daiya Mozzarella Cheese)
  • 1 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/2 cup Homemade Breadcrumbs
  • 2 tbsp fresh parsley, finely chopped
  • 2 tbsp parmesan cheese, grated (optional)


  1. Preheat oven to 375 degrees.
  2. Cut the spaghetti squash in half and clean out the seeds. Sprinkle insides with 1/4 tsp salt and place cut side down on a baking sheet (line with foil for easy clean up).
  3. In a bowl or plastic bag toss the vegetables, garlic, the remainder of the salt and olive oil. Spread on a baking sheet (line with foil for easy clean up).
  4. Place both baking sheets in the oven and bake 40 minutes or until the squash and vegetables are tender.
  5. Remove from the oven and season the vegetables with the oregano,thyme and pepper. Dot with the mozzarella chunks and place back in the oven for 2-3 minutes or until the cheese melts.
  6.  While the cheese melts turn the squash over and with a fork separate the spaghetti squash strands. If you are going to use the squash shell as a serving dish be careful not to break the skin.
  7. Mix together the breadcrumbs, parmesan cheese (if using) and parsley.
  8. Spoon the vegetables evenly over the shredded squash in the shells and top evenly with the breadcrumb mixture.

Nutritional Info:

Makes 8-10 servings.

Nutritional info will vary depending on the vegetables used.


Store leftovers in an airtight container for up to 3 days.

If you follow a gluten free diet make sure to use gluten free bread when making your Homemade Breadcrumbs.

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  1. Brenna says:

    I made this tonight and it was DELICIOUS!!! I used the vegetables that I had in the house - mushrooms, roma tomatoes, onions and carrots, and it was wonderful. I made it as a “side dish” with some baked triple tail but it was almost laughable as this was definitely a meal in itself!! Thanks for the great recipe!

    • Kristy says:

      Hey Brenna, I do eat this as a meal or serve it when I have company since it does make a lot. Using what vegetables you have on hand is one of the great things about this recipe. Besides the spaghetti squash the only one I find to be necessary is the tomato to make a sort of sauce for the rest of the vegetables but more cheese would work too ;)

  2. Renee says:

    Love this! And my family gave it a two thumbs up! Next time I think I will put some fresh basil. Thanks for a great healthy meal.

    • Kristy says:

      Yeah for the thumbs up from your family Renee. Basil would be a great addition (love the smell of fresh basil) or I have made it with a southwest kind of flavor by adding cumin, paprika and crushed red pepper flakes. Thanks for your feedback. Kristy


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