Twice Baked Spaghetti Squash

Twice-baked spaghetti squash is the comfort food side dish you've been looking for! Made with tender roasted squash, butter, garlic, and plenty of melty cheese, it's rich and hearty, and yet naturally low carb and gluten-free.

Course Side Dish

Cuisine American

Keyword keto spaghetti squash, oven baked spaghetti squash

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings servings

Calories 186kcal

Ingredients

1 medium spaghetti squash (about 3 to 3.5 lb)
2 tbsp butter
1 ounce Parmesan, grated
2 cloves garlic, minced
1 tsp dried crumbled basil
Salt and pepper to taste
3 ounces sliced Provolone or mozzarella

US Customary - Metric

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

Storage Information: Store the leftovers in a covered container in the fridge for up to 5 days.

Nutrition