Spaghetti Squash Skillet Bake - with tomatoes & buffalo mozzarella

I'm trying to grow spaghetti squash right now but San Diego, as per usual, hasn't gotten the message that summer's over, and the 80 degree temperatures have really taken a toll on my fall garden plantings. So I got sick of waiting and bought one the other day so I could make this Skillet-Bake I have been dreaming up! Luckily I still have some tomatoes growing (they seem to LOVE the endless summer heat) to use in this recipe.

Feel free to add ingredients to this just like you would your favorite pizza; I think it would be great with a little Italian sausage added in during the tomato-blistering process, or with extra Parmesan cheese sprinkled on at the end!


Spaghetti Squash Skillet Bake


about 1/4 cup olive oil, to use at different times throughout the process

1 large spaghetti squash

1 Tablespoon chopped garlic

1 1/2 cups organic cherry tomatoes

handful fresh basil

1 container fresh buffalo mozzarella, burrata, or bocconcini (you'll find these in the fresh cheese section, packed in water in a oz container)

red pepper flakes

salt & pepper to taste



  • Start by baking the spaghetti squash (quick instructions here). Once done, turn the oven down to 350 degrees, and set the squash aside to cool off.

  • In a large cast iron skillet, heat 1/8 cup olive oil on medium-high, and once hot, add the garlic. Saute for one minute, then add the whole cherry tomatoes. Don't disturb them for about the first 4 minutes - you want the side that hit the pan to start to brown & blister. Once they do, give them a stir, and saute another few minutes until you see the skin start to wrinkle on a few sides. Using a slotted spoon, scoop the tomatoes & garlic out of the pan into a bowl; set aside. Leave the remaining oil in the cast iron, heat turned off.

  • Once the squash is cool enough to handle, remove from the skin by scraping out with a spoon, and using a fork to separate the "noodles." Place the spaghetti squash into the cast iron skillet, spreading out to fill it.

  • Now spread the blistered tomato/garlic mix back over the top of the squash, place in as much/little mozzarella cheese as you like, and sprinkle on basil leaves whole or chopped. Garnish with salt & pepper, red pepper flakes, and a little more olive oil drizzled over the top.

  • Place the whole skillet into the oven to bake at 350 for 10 minutes

  • Remove, and scoop out to serve!

If you like this recipe, let me know! Share with friends!