Best Spaghetti Squash - Twice-Baked Spaghetti Squash Recipe

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a similar texture with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining meltiness.

ground turkey

🥗Healthier: ground chicken

💰Cheaper: ground beef

Ground chicken is leaner and often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Preheat the oven to 350°F.

Cut the spaghetti squash in half and scoop out the seeds.

Place the squash cut-side down in a baking dish with 1/4 inch of water.

Bake the squash for 30 minutes.

Remove the squash from the oven and let it cool down.

Slice the onion into thin pieces and add it to a bowl.

Using a fork, scrape the flesh of the squash to create strands.

Add olive oil to the onions and mix to coat.

Add sundried tomatoes, jalapeno, garlic, and the spaghetti squash strands to the bowl and mix well.

Season the mixture with paprika and salt, then mix again.

Transfer the mixture to an 8x8 baking dish without greasing it.

Bake uncovered at 350°F for another 30 minutes.

Sprinkle Parmesan cheese on top and return to the oven uncovered for additional cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens