Description
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.
Ingredients
Scale
- 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
Instructions
- Step: Preheat the oven to 350ºF and line a large baking sheet with parchment paper.
- Step: 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.
- Step: 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.
- Step: 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
Store the leftovers in a covered container in the fridge for up to 5 days.
- Prep Time: PT15M
- Cook Time: PT70M
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 186 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 12.7 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8.3 g
- Fiber: 1.7 g
- Protein: 8.9 g
- Cholesterol: 35 mg
Keywords: spaghetti squash, keto, low carb, gluten-free, side dish