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3-Ingredient Twice-Baked Spaghetti Squash

The 3-Ingredient Twice-Baked Spaghetti Squash offers a low-carb alternative to pasta. It’s incredibly easy to make, full of flavor, and customizable to your taste.

  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 Medium Spaghetti Squash
  • 1/2 – 1 cup Pasta Sauce
  • 1/2 – 1 cup Shredded Mozzarella Cheese
  • Salt and Pepper
  • Optional: Fresh Garlic, Chopped Basil, Dried Oregano, or Italian Seasoning

Instructions

  • Preheat the oven to 375°F (190°C).
  • Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  • Place the squash cut side down on a baking sheet and bake for 45 minutes.
  • Let the squash cool slightly, then fluff the strands with a fork.
  • In a bowl, mix the strands with pasta sauce and optional spices.
  • Stuff the mixture back into the squash shells and top with mozzarella.
  • Bake the stuffed squash for an additional 7-9 minutes until cheese is melted.

Notes

Choose a ripe squash for the best texture.
Adjust cheese and sauce amounts according to preference.
Monitor baking time to avoid overcooking.

  • Author: Martha
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Calories: 200
  • Sugar: 4
  • Sodium: 300
  • Fat: 10
  • Saturated Fat: 4
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 20
  • Fiber: 4
  • Protein: 8
  • Cholesterol: 20