Twice Baked Spaghetti Squash
Recipe: #15601
November 04, 2014
"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
Ingredients
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- 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 by Step Method
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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