The Best Twice Baked Spaghetti Squash Recipe You’ll Adore

Twice baked spaghetti squash upgrades an ordinary vegetable into a culinary masterpiece that delights taste buds and challenges traditional side dish expectations.

This versatile ingredient offers a low-carb alternative packed with incredible nutritional benefits and remarkable texture.

Bold home cooks appreciate its unique stringy consistency that mimics pasta without heavy calories.

Clever seasoning techniques elevate the natural sweetness and delicate flavor profile of this remarkable vegetable.

Nutritionists praise its nutrient-dense composition, making it a smart choice for health-conscious individuals seeking delicious meal options.

Roasting and restuffing create a magical dining experience that surprises and satisfies even the most discerning palates.

The method requires minimal ingredients but delivers maximum flavor and visual appeal.

You’ll want to make this impressive dish that turns simple squash into a showstopping meal.

What Makes Spaghetti Squash So Satisfying Twice Over

• Savor Cheesy Veggie Delight: This twice-baked spaghetti squash transforms a simple vegetable into a mouthwatering, gourmet dish packed with creamy cheeses, artichokes, and spinach that makes healthy eating incredibly delicious.
• Enjoy Effortless Gourmet Cooking: With minimal prep time and straightforward steps, home cooks can easily create a restaurant-quality meal that looks impressive but requires basic kitchen skills and standard ingredients.
• Embrace Nutritious Comfort Food: The recipe delivers a perfect balance of low-carb vegetables, protein-rich cheeses, and satisfying flavors, making it an ideal option for health-conscious individuals seeking a nutritious yet indulgent meal that doesn't compromise on taste.
• Perfect for Versatile Dining: Whether served as a hearty side dish, light lunch, or vegetarian main course, this recipe adapts beautifully to different meal occasions and dietary preferences while offering maximum flavor and minimal effort.

Ingredients That Lighten Up This Baked Dish

Main Ingredients:

• Spaghetti Squash: A mild, low-carb vegetable that creates pasta-like strands when roasted, perfect for a healthy alternative to traditional pasta.
• Artichokes: Tender canned artichokes add a rich, slightly tangy flavor and creamy texture to the dish.
• Baby Spinach: Fresh spinach provides a vibrant green color and nutritious boost with a mild, slightly earthy taste.

• Ricotta Cheese: Creamy and soft cheese that adds richness and a smooth texture to the filling.
• Mozzarella Cheese: Melts beautifully, creating a stretchy and gooey layer with classic Italian flavor.
• Parmesan Cheese: Adds a sharp, salty, and nutty depth to enhance the overall taste.
• Provolone Cheese: Provides a mild, slightly sharp flavor and additional melty goodness.

• Garlic: Aromatic and pungent, minced garlic adds depth and traditional Italian flavor.
• Mayonnaise: Helps bind ingredients and adds a subtle creaminess to the mixture.
• Fresh Basil: Brings a bright, herbal note with its distinctive sweet and peppery flavor.
• Dried Oregano: Classic Italian herb that offers a warm, slightly bitter undertone.
• Red Pepper Flakes: Optional spicy element to add heat and complexity.
• Olive Oil: Provides moisture and helps with roasting and flavor distribution.
• Kosher Salt and Black Pepper: Essential seasonings to enhance and balance all flavors.

Twice-Baking Spaghetti Squash Without the Fuss

Step 1: Preheat and Prepare Oven

Heat your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.

Step 2: Slice and Season Spaghetti Squash

• Olive oil
• Salt
• Black pepper

Step 3: Initial Roasting

Place squash cut-side down on the prepared baking sheet. Roast in the oven until the flesh becomes tender and easily pierced, about 30-40 minutes.

Step 4: Harvest Squash Strands

Let the squash cool slightly. Using a fork, gently scrape the inside of the squash to create spaghetti-like strands. Transfer strands to a mixing bowl.

Step 5: Create Creamy Vegetable Mixture

• Chopped artichoke hearts
• Fresh spinach
• Ricotta cheese
• Mozzarella cheese
• Mayonnaise
• Minced garlic
• Dried oregano
• Fresh basil leaves

Season with salt and pepper to taste. Mix thoroughly.

Step 6: Stuff and Top Squash

Spoon the vegetable cheese mixture into the roasted squash halves. Top each half with Provolone cheese slices.

Step 7: Final Baking

Return stuffed squash to the oven. Bake until cheese melts and turns golden, approximately 10-15 minutes.

Prep Time: 15 minutes

Cooking Time: 55 minutes

Total Time: 1 hour 10 minutes

Calories: 397

Servings: 4

Tips for a Creamy, Cheesy Finish

• Slice Squash Carefully: Use a sharp, sturdy knife and steady cutting board to halve the squash safely, applying gentle pressure for clean, even cuts.
• Prevent Sticking: Generously coat the parchment paper with olive oil to ensure the squash doesn't stick and caramelizes beautifully.
• Scrape Strands Gently: Use a fork at a 45-degree angle when removing squash strands to keep them long, intact, and spaghetti-like.
• Drain Excess Moisture: Pat artichokes and spinach dry to prevent watery filling and maintain a creamy, rich texture.
• Cheese Melting Trick: Let Provolone reach room temperature before adding to help it melt evenly and create a golden, bubbly top.

How to Keep Squash Tasty for Round Two

• Refrigerate: Store leftovers in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Reheat Oven: Preheat oven to 350°F. Place squash halves on a baking sheet, cover with foil to prevent drying. Warm for 10-15 minutes until heated through.
• Microwave Option: Heat individual portions on medium power for 1-2 minutes, checking midway to ensure even warming. Add a splash of water to maintain moisture and prevent squash from becoming tough.

What Goes Great With This Low-Carb Favorite

• Pair with Crisp White Wine: Select a zesty Sauvignon Blanc or Pinot Grigio that cuts through the rich, cheesy flavors and complements the squash's delicate texture.
• Match with Fresh Arugula Salad: Create a light, peppery side salad dressed with lemon vinaigrette to balance the creamy, warm spaghetti squash dish and add a fresh crunch.
• Serve with Herb-Roasted Chicken: Grill a simple herb-seasoned chicken breast that echoes the oregano and basil notes in the recipe, providing a lean protein companion to the vegetable centerpiece.
• Complement with Crusty Sourdough Bread: Slice a warm, tangy sourdough to soak up the cheesy mixture and add a delightful textural contrast to the soft, stringy squash strands.

Flavor Variations for Your Next Squash Bake

• Mediterranean Veggie Explosion: Swap artichokes and spinach with roasted red peppers, sun-dried tomatoes, and crumbled feta cheese for a zesty Mediterranean-inspired version.
• Spicy Southwest Squash: Replace oregano and basil with chili powder, cumin, and add diced jalapeños and black beans for a southwestern kick with extra protein.
• Protein-Packed Power Bowl: Incorporate cooked shredded chicken or ground turkey into the cheese mixture, boosting protein content and creating a heartier meal option for active individuals.
• Pesto Parmesan Paradise: Substitute mayo with homemade or store-bought pesto, sprinkle extra Parmesan cheese, and garnish with fresh chopped basil leaves for an herbaceous flavor profile.

Twice Baked Spaghetti Squash Recipe

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4.6 from 10 reviews

• Total Time: 1 hour 10 minutes
• Yield: 4 1x

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Description

Twice Baked Spaghetti Squash brings Italian-inspired comfort to your dinner table with minimal effort. Roasted squash strands mingle with rich marinara, parmesan, and herbs, creating a wholesome meal you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 1 spaghetti squash (about 3 pounds / 1.36 kilograms)
• 1 cup canned artichokes, drained and roughly chopped
• 1 cup fresh baby spinach, chopped
• 8 slices deli provolone cheese
• 1 cup shredded mozzarella cheese

Cheese and Dairy:

• ½ cup ricotta cheese (part skim or whole milk)
• ¼ cup shredded Parmesan cheese
• 2 tablespoons mayonnaise

Herbs, Spices, and Seasonings:

• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• ¼ cup fresh basil, cut into ribbons (plus more for garnish)
• Red pepper flakes (for serving)
• Olive oil
• Kosher salt
• Fresh black pepper

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Instructions

1. Preheat the oven to a high temperature of 425°F and prepare a baking sheet with parchment paper for easy cleanup and non-stick surface.
2. Slice the spaghetti squash lengthwise, carefully removing the inner seeds and stringy pulp with a spoon.
3. Massage the squash halves with olive oil, ensuring complete coverage, then season generously with salt and freshly ground black pepper.
4. Place the squash cut-side down on the prepared baking sheet, allowing the flesh to caramelize and develop rich flavors during roasting.
5. Bake in the preheated oven until the squash becomes tender and easily pierced with a fork, approximately 30-40 minutes.
6. Remove from the oven and let cool slightly to make handling more comfortable.
7. Using a fork, gently scrape the interior of the squash to create spaghetti-like strands, transferring them to a mixing bowl.
8. In a separate bowl, combine chopped artichokes, fresh spinach, a blend of cheeses, mayonnaise, minced garlic, dried oregano, and fragrant basil.
9. Season the mixture with additional salt and pepper to enhance the overall taste profile.
10. Distribute the prepared mixture evenly over the roasted squash halves, ensuring complete coverage.
11. Top each squash half with melting Provolone cheese slices for a golden, crispy finish.
12. Return to the oven and bake until the cheese is fully melted and slightly bubbling, about 10-15 minutes.
13. Allow to rest for a few minutes before serving to let the flavors meld and settle.

Notes

• Discover a game-changing vegetable dish that transforms ordinary spaghetti squash into a gourmet experience with minimal kitchen effort.
• Packed with Mediterranean-inspired flavors, this recipe turns a simple vegetable into a creamy, cheesy delight that’ll make everyone forget they’re eating something healthy.
• Perfect for meal preppers, busy families, and anyone craving a low-carb comfort food that doesn’t compromise on taste or satisfaction.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 3 g
• Sodium: 650 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 4 g
• Protein: 14 g
• Cholesterol: 50 mg