Twice Baked Sgetti Squash in 4 Easy Steps

I’ve had a bit of an obsession with spaghetti squash lately. Like all day ‘err day. Something about it really has been hitting the spot. I thought I’d share my favorite way to fix it – twice baked – in just five easy steps.

If you’ve never tried spaghetti squash before, I encourage you to have it this way first. The texture is similar to angel hair pasta, it tastes like spaghetti with a hint of sweetness, and it’s hard to screw up. Spaghetti squash is also economic as it runs about $1/lb and even your biggest squash weighs in around only three pounds.

Note: While extremely low in calories, you do have to watch the carbs. It is naturally sweet which should tell you right away it’s not a zero carb feast.

Step 1: Roast your spaghetti squash. Very carefully cut the ends off the squash, then cut it in half lengthwise. Those things can be jerks, so be careful.

Step 2: Place it on a sheet pan, brush some olive oil on all non-rind surfaces, then sprinkle on a little salt and pepper. Put it in the oven at 375 degrees for 45 minutes or until the edges of the rind start to turn brown.


Step 3: Pull out of the oven and let cool for just a few minutes. Then grab a fork and pet it like a cat to break the “noodles” free. You’ll want to leave about 1/2″ attached to the shell to support the shape for its second baking.

Step 4: Put all of your noodles into a bowl. Pour just enough spaghetti sauce to coat the “noodles” (I recommend the low carb ones above – Rao’s runs about $10/jar or Mazzetta about $6/jar). Usually about half a cup for four halves worth. Then scoop your saucy noodles back into their shells, top with mozzarella, a sprinkle of parmesan cheese, and garnish with dried oregano.


Step 5: Pop your happy little squishes into the oven and bake until the cheese melts. Pull out and let cool for a few minutes. Enjoy!


There you have it – five easy steps to a downright scrumptous meal. You’d be surprised how much comes off one half of a squash – scrape all the way down to the rind.

Does anyone else say “sgetti” instead of “spaghetti”? Or “squish” instead of squash?

Sgetti on, friends!




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