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.

(193 votes, average: 3.50 out of 5)
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Twice Baked Spaghetti Squash

Ingredients

  • 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

Instructions

  1. Preheat oven to 350F and line a large baking sheet with foil.
  2. 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.
  3. 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.
  4. 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.

Yield: 4

Cholesterol: 43mg

Food energy: 230 Calories

Total fat: 17g (64.7% calories from fat)

Protein per serving: 12g

Total dietary fiber: trace

Sodium per serving: 644mg

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7 Comments on "Twice Baked Spaghetti Squash"

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Donna

Was going to try this, but there’s no carb count per serving.

Yvonne

Carb count???????

Kathy

What is the carb count per serving. I am not seeing that listed.

Kate Nickerson

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.

Christie

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!

Melissa

Yes, cut side down.

jen

Do i bake skin up?

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