This keto spaghetti squash is twice baked for a delicious melty, cheesy side dish. It’s easy to make and takes only 6 ingredients. And it’s baked right in the shells for less mess and less clean up!
I cook 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 keto diet, spaghetti squash is such a great alternative to heavy pasta and it holds up well to sauces and toppings.
My favorite treatment of spaghetti squash is really quite simpl: some butter, some garlic, some parmesan and a sprinkle of salt and pepper. It’s easy, it’s delicious and the leftovers make a great breakfast! Putting it back into the shells and baking it with some gooey, melty cheese on top makes for a mouthwatering presentation as well.
It’s been a fan favorite for a long time, with good reason!
Is spaghetti squash keto?
Spaghetti squash is extremely healthy and full of nutrients. It contains a whole host of important vitamins and minerals like Vitamin A, several B vitamins, magnesium, and potassium.
And compared to many winter squash varieties, it’s quite low in carbs, coming in at only 7g of carbs per cup (101 grams).
When it’s 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.
Oven baked spaghetti squash
There are any number of ways to cook spaghetti squash, all of them equally good. You can cook it in a slow cooker or instant pot, or you can simply bake it in the oven.
It does need to be cut in half prior to being baked. You want a large, very sharp knife for this, and a good amount of pressure to slice through the thick skin. You can scoop the seeds out before baking or after, it really doesn’t matter. Bake until it’s soft enough to scoop out the stringy flesh easily.
But 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.
How to make Twice Baked Spaghetti Squash
This recipe is simple and straightforward, but results in the best keto spaghetti squash.
You will need:
- a large baking sheet
- parchment paper
- 1 medium spaghetti squash, about 3 to 4 lbs (or two small ones)
- dried basil or oregano
- salt and pepper
- sliced cheese that melts nicely (provolone or mozzarella)
Cut the squash lengthwise
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.
Cut side down
Place the squash cut-side down on the prepared baking sheet, so that the flesh isn’t exposed to the heat of the oven. This way, it won’t dry out as much during baking.
Bake until squeezable
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. Don’t bake it any longer.
Scoop it out
Scoop the flesh of the squash in to a bowl and stir in butter, Parmesan, garlic, and seasonings. Toss well to combine, then stuff the empty skins with this mixture.
Add the cheese
You want a good melty sliced cheese, like provolone or mozzarella, for extra scrumptiousness.
The second baking takes only about 8 to 10 minutes, to melt the cheese.
Can you make baked keto spaghetti squash ahead?
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!
More delicious keto spaghetti squash recipes
- Cheeseburger Spaghetti Squash Casserole
- Cheesy Slow Cooker Spaghetti Squash
- Spaghetti Squash and Meatballs
- Brown Butter Spaghetti Squash
- Spaghetti Squash Egg Nests
- Low Carb Chicken Spaghetti
Twice Baked Spaghetti Squash
- 1 medium spaghetti squash (about 3 to 3.5 lb)
- 2 tablespoon butter
- 1 ounce Parmesan, grated
- 2 cloves garlic, minced
- 1 teaspoon dried crumbled basil
- Salt and pepper to taste
- 3 ounces sliced Provolone or mozzarella
- Preheat the oven to 350F 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.