This keto spaghetti squash recipe is one of my favorite ways to enjoy this versatile vegetable. It takes only 6 ingredients, and the rich flavor and melty cheese make it ultra-comforting. Plus you can bake it right in the shells for minimal clean-up!
I fully admit, I have a thing for cozy keto sides with lots of cheese. Serve me a plate with plenty of protein and a serving of slow cooker cauliflower or Cheesy Spinach Casserole, and I am as happy as a pig in… well, you know.
Spaghetti squash is such a wonderful fall and winter staple. It’s readily available, low in carbs, and rich in nutrients like Vitamin A, B vitamins, magnesium, and potassium. Even if you’re not on a low carb or keto diet, spaghetti squash makes a great alternative to heavy pasta. And it holds up well to all sorts of sauces and toppings.
This recipe transforms the humble squash into something spectacular with minimal effort. Oven-roasting makes it super tender, and the butter, garlic, and Parmesan complements the natural flavor. Stuffing the flesh back into the shells and adding cheese on top gives it that down-home casserole vibe.
This Twice Baked Spaghetti Squash recipe has been on my website for over a decade now. Simple, flavorful, and satisfying, it has earned its rightful place as a well-loved side dish.
Reader’s Thoughts
“Loved it, but then all your recipes I’ve tried are great!! So easy once your able to get that squash cut in half!! Thank you for a delicious recipe that will go into my rotation!” — Debra
Why you’ll love this recipe
- Simple ingredients: This recipe takes only 6 readily available ingredients.
- Easy preparation: The hardest part is cutting the squash in half lengthwise. But get yourself a big sharp kitchen knife and away you go.
- Fabulous flavor: Roasted spaghetti squash is the perfect canvas for garlic butter and melty cheese!
- Customizable: Turn it into dinner by adding some cooked chicken or Italian sausage before you bake it a second time.
- Low carb and gluten-free: Naturally low in carbs, without any gluten, it’s an ideal keto side dish.
Ingredient Notes
- Spaghetti squash: You will need one medium-size spaghetti squash or two small ones for this recipe, which should be about 3 pounds in weight when whole.
- Butter: This adds richness, fat and flavor.
- Garlic: Fresh garlic works best but you could also use a little garlic powder.
- Parmesan: Grate it yourself or purchase pre-grated, but make sure you use quality Parmesan for good flavor!
- Provolone: This sliced cheese melts well but you can also use sliced mozzarella.
- Seasoning: Use a little dried basil or Italian seasoning to complement the other flavors.
How to Make Twice-Baked Spaghetti Squash
- Cut the squash: Use a very large, sharp kitchen knife to cut the squash lengthwise. Scoop out the seeds.
- Roast the squash: Place cut-side down on a parchment lined baking sheet and bake about an hour, until tender.
- Scoop out the flesh: Scoop the flesh of the squash into a bowl and stir in butter, Parmesan, garlic, and seasonings.
- Stuff the squash: Spoon this mixture back into the shells and cover with Provolone.
- Bake again: Place the squash back into the oven until the cheese is melted and bubbly.
- Serve warm and enjoy!
Tips for Success
Most recipes require you to cut across the squash, but lengthwise allows you to use the shells for the second baking. Use a very large sharp chef’s knife and get above the squash so you can use your weight to press down. I often place the whole cutting board right on the floor.
Baking the squash cut-side down helps keep the flesh from drying out. You can scoop out the seeds before or after baking, it really doesn’t matter.
The bake time depends on the size of the squash so check it frequently. You know it’s done when you can squeeze it and feel it give way to the pressure. If you are using smaller squash, be sure to set the timer for 45 minutes and check on it frequently after that.
Be careful not to overcook it, as the strings tend to break up more and lose their resemblance to spaghetti noodles. When the outer shell is soft enough to squeeze and indent it, remove the spaghetti squash from the oven or the slow cooker.
More keto sides you will love
Twice Baked Spaghetti Squash
Ingredients
- 1 medium spaghetti squash, (about 3 to 3.5 lb)
- 2 tbsp butter
- 1 ounce (28.35 g) Parmesan, grated
- 2 cloves garlic, minced
- 1 tsp dried crumbled basil
- Salt and pepper to taste
- 3 ounces (85.05 g) sliced Provolone or mozzarella
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper.
- Using a very sharp large knife, cut the squash in half lengthwise and scoop out and discard seeds. Place cut side down on the prepared baking sheet. Bake 60 to 75 minutes, until tender. You should be able to squeeze the outside of the squash and feel it give.
- Remove and use a large spoon to scoop the flesh into a medium bowl, reserving the skins. Add the butter and let melt in the hot squash, then add the Parmesan, garlic, basil, salt and pepper. Toss until well combined
- Divide the mixture between the reserved skins and top with sliced Provolone or mozzarella. Return to the oven and bake another 8 to 10 minutes, or until cheese is melted and bubbly.
Notes
Nutrition
Frequently Asked Questions
Spaghetti squash is extremely healthy and contains a whole host of important vitamins and minerals like Vitamin A, several B vitamins, magnesium, and potassium. Compared to many winter squash varieties, it’s quite low in carbs, coming in at only 7g of carbs per cup (101 grams). When cooked with some healthy fats and seasonings, it makes an excellent keto side dish. You can also add some protein like chicken, sausage, or ground beef and turn it into a hearty keto dinner recipe.
You can easily make this recipe in advance by a day or two, and simply rewarm it in the oven to melt the cheese again. And the leftovers are absolutely delicious for a healthy breakfast with some eggs on top!
This keto twice baked spaghetti squash recipe has 8.3g of carbs and 1.7g of fiber per serving. That comes to 6.6g net carbs per serving.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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The squash lacked flavor and I’m not experienced enough to know what I needed to do to kick it up a notch
I suspect your cheese wasn’t very good, since the Parmesan and the provolone add plenty of flavor (usually). Feel free to add more garlic and Italian seasoning, if you wish.
I have cooked spaghetti squash whole by poking holes in the skin like a baked potato and baking until the shell is soft. So much easier to cut in half!
Thanks for the tip!
I wonder if it makes sense to cook in instapot for a fast cook, or does roasting it change the consistency compared to pressure cooking. It comes out quite wet in the instapot.
You don’t want it super wet, it will get mushy when you add all the other ingredients in.
Carolyn, may I respectfully suggest 65-70 min for first bake is too long? I bake it often and only do about 40 min, 45 tops or it’s mushy. Maybe an hour if left whole?
my first time cooking spaghetti squash and this was absolutely delicious!
i LOVE this recipe ! Ive made it about ten times now and everyone loves it. At first, i followed the baking instructions for a noodle like squash experience. The next time i accidentally overcooked the squash in the initial baking.I discovered that I much prefer the ” over-cooked “version. The shreds dont look like noodles, but i refer the more cooked texture.
I made this for a very particular Vegan Foodie and he went wild over it !! He told everybody we ran into the next few days how wondeful it was and how im a great cook.
Im not..but i KNOW a great recipe when I see one! tastes even better the next day heated up. I serve it about every 10 days now. Thanks for consistently GREAT recipes.
That’s wonderful!
♥️♥️ I took your recipe for sautéed mushroom “risotto”….(minus the cauli rice)
Mixed it into the spaghetti squash, put in baking dish, topped it with a sprinkle of mozzarella and parm.
Baked till bubbly and cheese golden.
OMG CAROLYN!!! What a side dish treat! I served it with grilled marinated flank steak and green beans. 👍🏼👍🏼Two thumbs up!
this sounds like a really good idea ! thanks !