Twice Baked Spaghetti Squash

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Twice Baked Spaghetti Squash

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.

 Twice Baked Spaghetti Squash

Serves: 4 – 6
Nutrition Info: For 4 servings, each serving has 230 Calories; 17g Fat (64.7% calories from fat); 12g Protein; 9g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 644mg Sodium.
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Comments (7)

  1. jen at

    Do i bake skin up?

  2. Melissa at

    Yes, cut side down.

  3. Christie at

    Truly a recipe worthy of a magazine. I’m just trying to get my family healthy, so I tried spaghetti squash for the first time and went with this recipe. I’m so glad I did! Even my husband was pleasantly surprised and thought it was great!

  4. Kate Nickerson at

    I love this recipe! It also helps to cut down on the wateriness of the baked squash when you scoop it out and pour it back in. I like to add a few spoonfuls of marinara on top of the cheese.

  5. karen at

    how do I print this for Twice Baked Spaghetti

  6. Nelly at

    Dinner tonight! It’s at least my 3rd time making this recipe and we all love it.

  7. Amber Pittman at

    I came across this recipe on Pinterest this past week or so. I have a deep love for pasta, but not so much on the whole grain or wheat variety.

    Made this tonight. I was out of both parmesan AND provolone but I did have on hand an Italian cheese blend. Oh, it went so well with this. Never thought I’d get “pasta full” on a vegetable!

    Definitely going to be part of the family rotation! 😀

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