Twice Baked Spaghetti Squash

Spaghetti squash with butter, garlic and Parmesan, baked with a layer of gooey provolone cheese on top. A low carb side dish to rival any pasta recipe!

Low Carb Parmesan Garlic Spaghetti Squash

I cooked a lot of spaghetti squash over the fall and winter. It’s such a readily available squash and it’s so darn useful. Even if you’re not on a low carb or gluten-free diet, spaghetti squash is such a great alternative to heavy pasta and it holds up well to sauces and toppings. I’ve used it in so many ways, from regular spaghetti to carbonara. I think the only downside is the high liquid content, which can mean your “pasta” dishes get a little bit goopy. But I’d say that’s little price to pay for a truly healthy and delicious low carb pasta dish. I think I can overlook a little liquid at the bottom of my bowl! Oh and a big upside to spaghetti squash dishes is that they heat up nicely the next day.

Low Carb Twice Baked Spaghetti Squash Recipe

My favourite treatment of spaghetti squash is really quite simple. Some butter, some garlic, some parmesan and a sprinkle of salt and pepper. We had that as a side dish more times than I can count this past winter. It’s simple, it’s delicious and the leftovers make a great breakfast! If you can find smaller-sized squashes, about 6 to 8 inches long, they make for perfect serving sizes. Putting it back into the shells and baking it with some gooey, melty cheese on top makes for a lovely presentation as well. You can also do this with the large spaghetti squash, but the shells will hold more than a single serving. And you can easily turn this side dish into a full meal with the addition of some cooked sausage or meat before baking a second time.

Please see my Twice Baked Spaghetti Squash Recipe on A Sweet Life Diabetes Magazine.

Easy Baked Spaghetti Squash with Two Cheeses

 

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Comments

  1. Oooh, brilliant usage of spaghetti squash! That’s going on the menu next week.

  2. I’m in love with this! I am probably the only one left on the planet who hasn’t tried spaghetti squash, and you’ve made it looks so incredibly tempting, I’m going on a hunt for it today. That top shot is wonderful, pinned!

  3. Do you bake them cut side down?

  4. I didn’t taste spaghetti squash until my early 30s. Craziness, I know! Now I’m hooked. Thanks for the recipe.

  5. Is there somewhere else the recipe is at? The page comes up blank in the content area (shows the menu and top logo/menu) in multiple web browsers for me.

  6. christine says:

    Carolyn, I am on your sight daily so I thought today I would share with you some ideas I have come up with since my low carb journey seeing spaghetti squash is a staple in our household. I have gotten creative with the leftovers (after its been roasted in the oven) and taken a small onion or shallot and sauteed it with some olive oil then I mix in kale or spinach once it wilts I add to the spaghetti squash top with some Parmesan cheese and bake. This is a huge hit in our family and it had me thinking how I could make a mock baked ziti but replacing the pasta with the spaghetti squash. I made my sauce with spicy sausage (pork/chicken or turkey) the spicy sausage is key for flavor, I am not a fan so I actually do half sweet half hot. I then mixed it in with the already roasted spaghetti squash and topped with a mixture of ricotta (1/3 cup) parmesan (2 TBSP) and parsley (2 TBSP) put it back in the oven and let the cheese bake. I hope you enjoy!

  7. Penny Nelson says:

    We have spaghetti squash at least once a week. We eat low carb, high fat diet to control diabetes. It works for us. Of course sugar is a no-no too..
    Thanks for new spin on for us an old favourite…
    Be Well

  8. I first made spaghetti squash nearly twenty years ago. My mother in law fixed it a lot with butter, salt, etc, so when my husband and I started trying to lose weight and started running, I thought it would be a good substitute for pasta. I would use smoked sausage in my homemade spaghetti sauce, and scoop out the squash from the shell, and let the liquid drain away, and mix the sauce with the squash, and use parmesan cheese on top. We never missed the noodles, and it made eating healthier a lot easier. Now, my husband is a diabetic, and I am going back to some of the dishes that made getting healthy easier way back when, and it is working for him and us.

  9. Could you please dump one of my replies? Don’t know how that happened; was trying to correct something, and both posted, sorry.

  10. I cook spaghetti squash in the microwave. Cut in half and scoop out the seeds, put both halves on a plate face down and cook on high for 10-15mins (based on size – it should be very soft to the touch). Much faster, doesn’t heat up your house in the summer (we’re in Georgia) and a lot of water drains off onto the plate, so the squash isn’t as soupy when you add toppings.

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