It’s winter squash season and the markets abound with all sorts of acorn, butternut and other yummy squash varieties. And they are wonderfully healthy, packed full of nutrients and antioxidents. The only trouble is that they tend to have a fair amount of carbohydrates as well. Read more
Spaghetti squash is such a versatile vegetable, with its stringy flesh that really does resemble spaghetti noodles. Since it’s relatively low carb, it makes a great alternative to pasta. I’ve come across some smaller spaghetti squash recently and found that putting the cooked, seasoned flesh back into the skins makes for perfect portion control. If you can’t find the smaller ones, a large one can be divided up among several people. This Twice Baked Spaghetti Squash is a great side dish, and can easily be turned into a full meal by adding some cooked chicken, sausage or ground beef to the mix before baking a second time.
2 small spaghetti squash or one large
2 tbsp butter
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
4 slices Provolone cheese
Preheat oven to 350F and line a large baking sheet with foil.
Using a very sharp large knife, cut squash in half lengthwise and scoop out and discard seeds. Bake 60 to 90 minutes, depending on size of squash. They should be quite tender and squeeze easily.
Scoop flesh into a large bowl and reserve squash skins. Add butter and let melt, then add Parmesan, garlic, oregano, salt and pepper. Toss until well combined.
Divide mixture among reserved skins and top with sliced Provolone. Return to oven and bake another 8 to 10 minutes, or until cheese is melted and bubbly.