Twice baked spaghetti squash is the perfect healthy alternative to twice baked potatoes or sweet potatoes. It’s delicious, filling, and very presentable.
Warm, cheesy and gooey, twice baked spaghetti squash is just as good as twice baked potatoes or sweet potatoes, but it’s so much healthier.
I make twice baked spaghetti squash quite often. It’s a comfort food, and it’s also very presentable – I often serve it as a healthy side dish on Thanksgiving.
I really enjoy spaghetti squash. It’s very versatile, it’s healthy and filling, and it can replace carb-heavy dishes quite successfully.
I don’t usually have leftovers when making this recipe, but when I do, I find that they keep well in the fridge for 3-4 days. I reheat them in the microwave prior to enjoying.
Cheesy Spaghetti Squash
- 1 small spaghetti squash (2 lb.)
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 4 oz part-skim mozzarella, divided
- 2 tablespoons grated Parmesan
- Preheat oven to 400 degrees F. Pierce the squash in a few places with a fork and microwave for 1 minute, to slightly soften.
- Using a large, sharp knife, cut the squash in half lengthwise. Place it on a sturdy cutting board, and work very carefully. First slice off the stem end of the squash, then stand the squash upright on this flat end and carefully use your knife to slice it in half.
- Using a spoon, remove the seeds and pulp.
- Place the squash halves, cut side down, in a 9 X 13 baking dish. Add enough water to come 1/2 inch up the sides of the baking dish. Cover with foil and bake 45 minutes. Turn over (carefully, the pan and water will be very hot and hot steam will escape) and check to see if done by piercing with a fork. If done, spaghetti squash will be soft and easily pierced. If not done, cover again and bake on the second side 15 more minutes, until very tender. Transfer to a cutting board and allow to cool until easier to handle, about 10 minutes.
- Switch the oven to broil.
- Rake a fork back and forth across the squash to remove its flesh in strands, transferring the strands to a bowl. Work gently, so that the shell remains intact. You should get about 13-14 oz of cooked strands.
- Add the olive oil, salt, pepper, oregano, garlic powder and 3 oz of the cheese. Mix well.
- Stuff the mixture back into the empty shells. Sprinkle with the remaining mozzarella and with the Parmesan.
- Broil 3-5 minutes, until cheese is browned and bubbly. Serve immediately.