• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ABOUT
    • Privacy Policy
  • FAQ
  • Recipes
    • Keto Desserts
    • Keto Breakfast Recipes
  • WORK WITH ME
    • TERMS AND CONDITIONS
  • KETO COOKBOOKS
  • PRESS
  • CONTACT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

  • Recipe Index
  • Low Carb
  • Gluten Free
  • Main Dishes
  • Keto Meal Plans
  • Paleo

April 26, 2014

Twice Baked Spaghetti Squash

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

156Kshares
  • 2.4K
  • 153.5K
  • 5

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

 

156Kshares
  • 2.4K
  • 153.5K
  • 5

Filed Under: Fall Favourites, Gluten Free, Low Carb, Side Dishes Tagged With: garlic, parmesan, Provolone, spaghetti squash

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.

Reader Interactions

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments

  1. Sarah G says

    April 26, 2014 at 7:12 pm

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

    Reply
    • Carolyn says

      April 27, 2014 at 6:30 am

      Thanks, Sarah!

      Reply
  2. sue/the view from great island says

    April 27, 2014 at 10:10 am

    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!

    Reply
    • Carolyn says

      April 27, 2014 at 11:15 am

      Thanks, Sue! I can’t believe you haven’t tried it yet. It’s wonderful.

      Reply
  3. Barb says

    April 27, 2014 at 11:47 am

    Do you bake them cut side down?

    Reply
    • Carolyn says

      April 27, 2014 at 1:03 pm

      Yes, sorry. I should have specified that. Will amend!

      Reply
  4. Maggie Unzueta @ Mama Maggie's Kitchen says

    April 30, 2014 at 10:33 am

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

    Reply
  5. Michelle says

    April 30, 2014 at 12:13 pm

    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.

    Reply
    • Carolyn says

      April 30, 2014 at 1:15 pm

      Something is up with their site so I let them know. Thanks!

      Reply
  6. christine says

    April 30, 2014 at 12:27 pm

    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!

    Reply
    • Carolyn says

      April 30, 2014 at 1:15 pm

      Thanks for sharing!

      Reply
  7. Penny Nelson says

    May 29, 2014 at 6:16 pm

    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

    Reply
    • Carolyn says

      May 29, 2014 at 6:20 pm

      I am with you on the LCHF for diabetes!

      Reply
  8. carole says

    July 28, 2014 at 8:21 pm

    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.

    Reply
  9. carole says

    July 28, 2014 at 8:23 pm

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

    Reply
    • Carolyn says

      July 29, 2014 at 5:23 am

      No worries!

      Reply
  10. Leslie says

    August 7, 2014 at 1:43 pm

    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.

    Reply
  11. Pat says

    October 19, 2014 at 12:26 pm

    I cook spaghetti squash in the microwave too. Only I cook it whole. I wash it and use a fork and punch little holes all over it to let the steam escape. Cook on one side for 5 minutes, turn over and cook for another 5 minutes. It should feel soft when you take it out.
    It cuts its in half like butter (I have problem cutting them raw.) Be very careful taking them handling them after they are cooked. They are very hot.

    Reply
    • Carolyn says

      October 19, 2014 at 12:33 pm

      Sounds great, thanks!

      Reply
    • Carol B. says

      October 25, 2014 at 7:19 pm

      I tried this recipe tonight, and it was delicious. This is my first time cooking with spaghetti squash, in fact I’d never even heard of it. I was recently diagnosed with type 2 diabetes, and happened across this blog while searching for low carb recipes. I especially liked Pat’s microwave suggestion (thank you Pat). it really came in handy, as I had a hard time trying to cut the raw squash. Putting it in the microwave first worked great! Thank you Carolyn, for sharing. I will be adding this dish to my favorites!

      Reply
      • Carolyn says

        October 26, 2014 at 5:40 am

        Glad to hear it! So sorry for your diagnosis but please know that there are a million great ways to eat and control your diabetes.

        Reply
  12. Tina K. says

    January 7, 2015 at 11:37 am

    I also cook mine in the microwave but a little different. I take an icepick and push it in deep on two sides so steam can escape as it cooks. Microwave on high 7-9 min. depending on the size. Take out with oven mitts as it’s very hot. Let it sit to cool down a bit then cut and scoop.
    Last summer I raised s.s. in my garden and was very successful. Every time I was 3 or 4 ahead I microwaved them, scraped the meat and froze them in serving size bags. Now I am enjoying it all winter when the price in the store is high. I decided to grow them when in the winter of 2013 I picked up one in the store and it was over $7!!

    Reply
  13. Amanda says

    June 7, 2015 at 2:15 pm

    i bought my first spaghetti squash and just attempted to cut it and it was near impossible! My hands cramped up a bunch during the process and the fact that I didn’t lose a finger (or hand) during the process is pure luck. Do you have any tips for how to make it easier (and safer) to cut the spaghetti squash? Should I poke holes in it all over with a fork and microwave for a few minutes before I follow your recipe? It looks delicious but I have no idea how to cut the squash….

    Reply
    • Carolyn says

      June 7, 2015 at 4:15 pm

      Get yourself a very large and very sharp knife. And don’t get the ginormous squash, they are tougher and harder to cut. The smaller ones cook faster too. I don’t think microwaving it would do much to help.

      Reply
    • Susan says

      January 26, 2016 at 3:20 am

      Poke holes in the s.s. and microwave for about 5 minutes. Be careful when removing it from microwave as it will be hot. It will soften the skin making it easier to cut.

      Reply
  14. Val says

    July 21, 2015 at 10:19 am

    Hi! The produce person at Publix cuts mine in half for me, no extra charge!

    Reply
  15. deb says

    August 3, 2015 at 4:48 pm

    This sounds heavenly!,I love ss but im onlyone in my family to eat it. Carbs are too high for my macros to have several days same week. Does it freeze well?

    Reply
    • Carolyn says

      August 3, 2015 at 6:01 pm

      I don’t think it would freeze but you could always just make a half recipe.

      Reply
  16. Ethel Reedy says

    August 18, 2015 at 7:46 am

    Love the idea on baking it and freezing for winter. My garden is overflowing with squash. I hate seeing it go to waste. A lot of people have never eaten it.Great site love to read the comments

    Reply

Trackbacks

  1. The Best Low Carb Keto Recipes of 2014 | All Day I Dream About Food says:
    December 30, 2014 at 4:16 am

    […] 1. Twice Baked Spaghetti Squash […]

    Reply

Leave a Reply to Carolyn Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

My Best Cookbook Yet!

Everyday Keto Kitchen
Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

Recipe Key

Diet & FitnessPaleoKeto Meal Plans
Low Carb Gluten Free

Keto Holiday Recipes

Keto peanut butter blossom cookies on a white plate
Low Carb Keto Gingerbread Cake Roll Recipe
Keto Brown Sugar Shortbread in a stack - sugar free shortbread cookies
Mini Low Carb Pumpkin Cheesecake Recipe #lowcarb #sugarfree #keto #pumpkincheesecake
Low Carb Chocolate Peppermint Cake. LCHF Keto THM Banting recipe.
Low Carb Cranberry Cobbler Recipe
Low Carb Cannoli Ice Cream Recipe
Keto Sticky Toffee Pudding on a white plate with holiday napkins
Easy Keto Peppermint Bark Recipe
Low Carb Grain-Free Italian Christmas Cookies

Footer

All Day I Dream About Food
COPYRIGHT © 2019 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY