Twice Baked Spaghetti Squash – All Day I Dream About Food

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This keto spaghetti squash is twice baked for a scrumptious melty, tacky facet dish. It’s straightforward to make and takes solely 6 components. And it’s baked proper within the shells for much less mess and fewer clear up!

Titled image of twice baked spaghetti squash in the skin, in an oval dish. A fork is digging into it.

I cook dinner quite a lot of spaghetti squash over the autumn and winter. It’s such a available squash and it’s so darn helpful. Even in case you’re not on a low carb or keto eating regimen, spaghetti squash is such an important different to heavy pasta and it holds up nicely to sauces and toppings.

My favourite remedy of spaghetti squash is actually fairly simpl: some butter, some garlic, some parmesan and a sprinkle of salt and pepper. It’s straightforward, it’s scrumptious and the leftovers make an important breakfast! Putting it again into the shells and baking it with some gooey, melty cheese on high makes for a mouthwatering presentation as nicely.

And this baked spaghetti squash recipe is without doubt one of the best keto facet dishes you’ll ever make. It ranks up there with my cauliflower mushroom risotto, and my creamy mashed cauliflower.

It’s been a fan favourite for a very long time, with good motive!

A close up shot of a fork lifting cheesy baked spaghetti squash out of the shell.

Is spaghetti squash keto?

Spaghetti squash is extraordinarily wholesome and stuffed with vitamins. It accommodates a complete host of vital nutritional vitamins and minerals like Vitamin A, a number of B nutritional vitamins, magnesium, and potassium.

And in comparison with many winter squash varieties, it’s fairly low in carbs, coming in at solely 7g of carbs per cup (101 grams).

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When it’s cooked with some wholesome fat and seasonings, it makes a wonderful keto facet dish. You also can add some protein like hen, sausage, or floor beef and switch it right into a hearty keto dinner recipe.

Two halves of a cooked spaghetti squash, filled with cheese, butter, and garlic, in an oval baking dish.

Oven baked spaghetti squash

There are any variety of methods to cook dinner spaghetti squash, all of them equally good. You can cook dinner it in a sluggish cooker or on the spot pot, or you may merely bake it within the oven.

It does should be lower in half previous to being baked. You need a big, very sharp knife for this, and an excellent quantity of strain to slice by the thick pores and skin. You can scoop the seeds out earlier than baking or after, it actually doesn’t matter. Bake till it’s comfortable sufficient to scoop out the stringy flesh simply.

But watch out to not overcook it, because the strings have a tendency to interrupt up extra and lose their resemblance to spaghetti noodles. When the outer shell is comfortable sufficient to squeeze and indent it, take away the spaghetti squash from the oven or the sluggish cooker.

A collage of photos showing how to make twice baked keto spaghetti squash.

How to make Twice Baked Spaghetti Squash

This recipe is straightforward and simple, however leads to one of the best keto spaghetti squash.

You will want:

  • a big baking sheet
  • parchment paper
  • 1 medium spaghetti squash, about three to four lbs (or two small ones)
  • butter
  • garlic
  • dried basil or oregano
  • salt and pepper
  • sliced cheese that melts properly (provolone or mozzarella)

Cut the squash lengthwise

Most recipes require you to chop throughout the squash, however lengthwise means that you can use the shells for the second baking. Use a really massive sharp chef’s knife and get above the squash so you need to use your weight to press down. I typically place the entire reducing board proper on the ground.

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Cut facet down

Place the squash lower-facet down on the ready baking sheet, in order that the flesh isn’t uncovered to the warmth of the oven. This approach, it received’t dry out as a lot throughout baking.

Bake till squeezable

The bake time relies on the dimensions of the squash so verify it regularly. You comprehend it’s accomplished when you may squeeze it and really feel it give technique to the strain. Don’t bake it any longer.

Scoop it out

Scoop the flesh of the squash in to a bowl and stir in butter, Parmesan, garlic, and seasonings. Toss nicely to mix, then stuff the empty skins with this combination.

Add the cheese

You desire a good melty sliced cheese, like provolone or mozzarella, for further scrumptiousness.

Bake once more

The second baking takes solely about eight to 10 minutes, to soften the cheese.

Top down image of keto spaghetti squash baked in the shell, topped with melted cheese.

Can you make baked keto spaghetti squash forward?

You can simply make this recipe upfront by a day or two, and easily rewarm it within the oven to soften the cheese once more.

And the leftovers are completely scrumptious for a wholesome breakfast with some eggs on high!

More scrumptious keto spaghetti squash recipes

Titled image of twice baked spaghetti squash in the skin, in an oval dish. A fork is digging into it.


Twice Baked Spaghetti Squash

This keto spaghetti squash is twice baked for a scrumptious melty, tacky facet dish. It’s straightforward to make and takes solely 6 components. And it is baked proper within the shells for much less mess and fewer clear up!

Course Side Dish

Cuisine American

Keyword keto spaghetti squash, oven baked spaghetti squash

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 25 minutes

Servings four servings

Calories 186kcal


  • 1 medium spaghetti squash (about three to three.5 lb)
  • 2 tbsp butter
  • 1 ounce Parmesan, grated
  • 2 cloves garlic, minced
  • 1 tsp dried crumbled basil
  • Salt and pepper to style
  • three ounces sliced Provolone or mozzarella


  • Preheat the oven to 350F and line a big baking sheet with parchment paper.

  • Using a really sharp massive knife, lower the squash in half lengthwise and scoop out and discard seeds. Place lower facet down on the ready baking sheet. Bake 60 to 75 minutes, till tender. You ought to have the ability to squeeze the surface of the squash and really feel it give.

  • Remove and use a big spoon to scoop the flesh right into a medium bowl, reserving the skins. Add the butter and let soften within the sizzling squash, then add the Parmesan, garlic, basil, salt and pepper. Toss till nicely mixed

  • Divide the combination between the reserved skins and high with sliced Provolone or mozzarella. Return to the oven and bake one other eight to 10 minutes, or till cheese is melted and bubbly.


Serving: 1serving = three/four cup | Calories: 186kcal | Carbohydrates: eight.threeg | Protein: eight.9g | Fat: 12.7g | Fiber: 1.7g

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Guest submit by Carolyn

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