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.
Ingredients
Scale
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
Instructions
- 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.
- Slice the spaghetti squash lengthwise, carefully removing the inner seeds and stringy pulp with a spoon.
- Massage the squash halves with olive oil, ensuring complete coverage, then season generously with salt and freshly ground black pepper.
- Place the squash cut-side down on the prepared baking sheet, allowing the flesh to caramelize and develop rich flavors during roasting.
- Bake in the preheated oven until the squash becomes tender and easily pierced with a fork, approximately 30-40 minutes.
- Remove from the oven and let cool slightly to make handling more comfortable.
- Using a fork, gently scrape the interior of the squash to create spaghetti-like strands, transferring them to a mixing bowl.
- In a separate bowl, combine chopped artichokes, fresh spinach, a blend of cheeses, mayonnaise, minced garlic, dried oregano, and fragrant basil.
- Season the mixture with additional salt and pepper to enhance the overall taste profile.
- Distribute the prepared mixture evenly over the roasted squash halves, ensuring complete coverage.
- Top each squash half with melting Provolone cheese slices for a golden, crispy finish.
- Return to the oven and bake until the cheese is fully melted and slightly bubbling, about 10-15 minutes.
- 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