Twice Baked Spaghetti Squash

4
Servings
40m
Prep Time
30m
Cook Time
1h 10m
Ready In


"Are you looking for a different way to make spaghetti squash ? Well,look no further you found it. :) Even my " only eats fried squash " SO said it wasn't bad. I'm including the first bake time in the " Prep Time ". I've done some adding of the carb content of this recipe,and came up with about 6 grams of carbs per serving. The 87 grams of carbs that is posted in the nutritional information is certainly incorrect. Posted to " ZAZZ " on 11/4/14. " Keep Smiling :)"

Original recipe yields 4 servings
OK
  • FILLING

Nutritional

  • Serving Size: 1 (142.9 g)
  • Calories 509.9
  • Total Fat - 7.5 g
  • Saturated Fat - 3 g
  • Cholesterol - 16.4 mg
  • Sodium - 1164.6 mg
  • Total Carbohydrate - 87 g
  • Dietary Fiber - 12.4 g
  • Sugars - 3.3 g
  • Protein - 22.3 g
  • Calcium - 201.2 mg
  • Iron - 2.7 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 375 degrees

Step 2

While oven is preheating,cut off 1/4 inch each end of squash and split open lengthwise.

Step 3

Clean out all squash " guts " then brush each piece with olive oil and sprinkle with salt,pepper,& garlic powder.

Step 4

Place in foil lined pan large enough to hold squash and bake for 30 to 40 minutes, or until tender.

Step 5

When cool enough to handle (about 15 minutes), use fork to shred " spaghetti " from both halves.

Step 6

Place " spaghetti " in a medium size bowl and mix with filling ingredients.

Step 7

Divide mixture into both shells, and if desired top with more cheese.

Step 8

Return to oven,and bake for 25 or until top is golden browned.

Tips & Variations


No special items needed.

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