Cheesy Spaghetti Squash Melts

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Cheesy Spaghetti Squash Melts

I am now on and have “Yum” button at the bottom of all my posts so you can easily “yum” any recipe you like!

I know that spaghetti squash is a great low carb option, especially when used in place of regular pasta, so you might be wondering why I’m putting it on top of bread, but these are seriously so good you will forget why you even questioned me!

 These cheesy spaghetti squash melts are really easy to throw together and make for a great weeknight meal!  I’m pretty impatient when it comes to after work dinners so if I don’t have something quick in mind I usually end up at the Chipotle on my way home.  Today I was so hungry when I got home from work that I found myself shoveling handfuls of corn chips into my mouth while I was waited the 1 minute to heat up my sweet potato, broccoli & quinoa bowls (I’ve been eating these for weeks now!).  I’ve been known to get a little hangry when I have to wait for my dinner!

To make these really quick, I used my trusty “scrape out the spaghetti squash with a spoon” method that I used when I made my Eggs In Purgatory with Spaghetti Squash.  The spaghetti squash preparation only takes about 15 minutes from start to finish and then the melts only need a few minutes under the broiler.  I went simple with these cheesy melts, but you could also jazz them up with a few of your favorite pizza toppings!

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Cheesy Spaghetti Squash Melts

  • Category: Appetizer, Entree, Gluten Free


  • 1 spaghetti squash
  • 1 teaspoon olive oil
  • 3/4 teaspoon salt
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 tablespoon chopped fresh parsley, plus more for garnish
  • 1 pinch red pepper flakes
  • 1 cup tomato sauce
  • About 8-10 slices of bread, gluten free if needed
  • 1 garlic clove, peeled
  • 1-2 cups shredded cheese


  1. Using a sharp knife, cut the spaghetti squash in half. Scrap the inside of the spaghetti squash, with a metal spoon, so that the spaghetti squash comes out in small pieces. You should get about 3 cups.
  2. Heat a large pan with olive oil over medium heat. Add the minced garlic and stir for 30 seconds. Next add the spaghetti squash and the remaining herbs and spices. Cook spaghetti squash until tender, 10-12 minutes. Add the tomato sauce and stir.
  3. Turn the oven to broil. Place the bread onto a large cookie sheet and stick under the broiler for 1-2 minutes, until slightly toasted. Take bread out and rub each slice with the garlic clove. Top each with a large spoonful of the spaghetti squash mixture and sprinkle with desired amount of grated cheese. Place back under the broiler until cheese is melted, 2-3 minutes. Top with chopped parsley, if desired.


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  1. says

    Izzy, these look ridiculously good! I’m drooling, absolutely drooling right now. It’s no secret that I’m in love with squash, and spaghetti squash but over bread ~ to die for! I’m not gonna lie, tempted to just load that cheese on top.

  2. says

    What a great, quick dinner! I’m like you, on busy days it’s much to easy to head to chipotle for dinner. Especially since our Chipotle is right off the freeway on the way home. Dangerous! But with an easy recipe like this, no excuses : )

  3. says

    I do eat spaghetti squash but never thought to have it like this. It’s fun and looks delicious. As far as I’m concerned, everything is better with bread/toast!

    • She Likes Food says

      Thank you, Oliva! I hadn’t thought to eat it that way either, but it is so good! Especially with the cheese :)

  4. says

    I love this idea, and the fact that you’ve used spaghetti squash! This is something I could easily whip up anytime for a snack (or three) 😉

    • She Likes Food says

      Me too, Cailee!! I love using it in all kinds of dishes, but I’ve found that it is best with cheese melted all over it :)

    • She Likes Food says

      Thanks Ashley! The cheese really makes it! I’ve decided that you can’t go wrong with spaghetti squash and cheese!

  5. Suze says

    I have never used spaghetti squash and try not to eat bread. However, I do love a slice of organic 9 grain bread on occasion and my local bakery’s loaf lasts forever in the fridge if I store it right, so this is something I will try. Thanks so much! I can see making these as an “amuse bouche” for a small get-together and cutting the bread into fun shapes.

    • She Likes Food says

      You’ve never used spaghetti squash?! you must try it soon! I don’t eat a ton of bread either, but sometimes an open faced sandwich sounds so good! I love the idea of fun bread shapes :)

    • She Likes Food says

      Thank you, Marcie! I never feel like I use spaghetti squash enough in the winter season, so I’m trying to get a lot in this month!


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