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Home » Recipes » Main Dish

Twice Baked Spaghetti Squash with Garlic Cheese

May 17, 2019 By Katya 5 Comments

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Vertical image roasted spaghetti squash

Twice-baked spaghetti squash with artichokes, spinach, four kinds of cheese, and plenty of garlic is an incredibly easy way to enjoy roasted spaghetti squash.

Serve it as a main dish alongside Chopped Greek Salad with Avocado or as a side. It’s cheesy, tender, and stuffed with so much goodness.

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Roasted Spaghetti Squash

Roasted spaghetti squash is one of those secret vegetables that, when cooked, it has the texture and appearance of spaghetti strands. So you can do so much with it.

I personally love to roast it; stuff it with artichokes, spinach, garlic, and cheeses; and then roast it again.

I use a combination of ricotta, mozzarella, Parmesan, and provolone cheese. All this cheese, combined with plenty of garlic, is seriously a match made in heaven.

Ingredients for roasted spaghetti squash.

Ingredients You Will Need:

  • Spaghetti squash
  • Canned artichokes
  • Fresh spinach
  • Ricotta
  • Mozzarella
  • Parmesan
  • Mayonnaise
  • Garlic
  • Oregano
  • Basil
  • Provolone cheese
  • Red pepper flakes

Close up of cheese for twice baked spaghetti squash

What is the Easiest Way to Cut Spaghetti Squash?

The easiest way to cut a spaghetti squash is to first nuke it. It slightly softens, making slicing a little easier. Simply place the spaghetti squash into a microwave and cook on high for 3 minutes.

You can place the squash directly into the microwave or on a plate. Remove from the microwave and cool just enough to handle. Using a very sharp knife, slice through from the top to bottom lengthwise. Use a spoon to scoop out the seeds and then prepare the squash as needed.

Close up side view roasted spaghetti squash

How to Cook Spaghetti Squash in Oven Cut in Half

Roasting spaghetti squash in the oven is incredibly easy to do. You’ll need one (3 pound) spaghetti squash, olive oil, salt, and pepper. Also, a rimmed baking sheet lined with parchment paper or aluminum foil.

  • Place the spaghetti squash halves cut-side up onto a flat surface, such as a cutting board or directly onto the prepared baking sheet.
  • Drizzle the insides of each squash half with a little olive oil and rub it all over the inside. Sprinkle the inside with salt and pepper lightly, then place them cut-side down on the baking sheet.
  • Bake for 30 to 40 minutes, until the cut sides are turning golden and the interiors easily shred with a fork. 
  • Remove from the oven and let it cool just enough to handle. After cooled, flip the spaghetti squash back to cut-side up and, using a fork, scrape the inside into spaghetti strands, leaving the strands inside the squash cavities.

Step by step on how to cook spaghetti squash in oven cut in half

How to Make Twice-Baked Spaghetti Squash

After you have roasted the spaghetti squash and shredded the insides into spaghetti strands, you’ll want to make the filling to stuff the squash and roast the second time around. 

  • Step 1: In a mixing bowl, combine artichokes, spinach, ricotta, mozzarella, parmesan, mayo, garlic, oregano, and basil. Season the mixture with salt and pepper, to taste.
  • Step 2: Top each roasted spaghetti squash half with two slices of provolone cheese and artichoke spinach mixture, dividing evenly among both halves. Top with two more slices of provolone cheese.
  • Step 3: Bake for 10 minutes or until heated through and the cheese has melted. 
  • Step 4: Serve sprinkled with red pepper flakes and fresh basil.

Step by step on how to bake spaghetti squash

What to Serve with Spaghetti Squash 

  • Avocado Caesar Salad with Cucumbers
  • Greek Cucumber Salad
  • Healthy Chicken Meatballs
  • Mini Chicken Meatloaves

Overhead close up twice baked spaghetti squash with fork

If you try Twice Baked Spaghetti Squash, don’t forget to leave feedback and a rating.

Print
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Close up side view roasted spaghetti squash

Twice Baked Spaghetti Squash with Garlic Cheese

★★★★★ 5 from 1 reviews
  • Author: Katya
  • Prep Time: 15
  • Cook Time: 55 min
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x
  • Category: Main
  • Method: Bake
  • Cuisine: American
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Description

Twice baked spaghetti squash is incredibly easy to make for an easy side or meal! It’s stuffed with garlic, four cheeses, artichokes, and spinach. 


Ingredients

Scale
  • 1 (3 lbs.) spaghetti squash
  • 1 cup canned artichokes, drained + roughly chopped
  • 1 cup fresh baby spinach (lightly packed), chopped
  • 1/2 cup ricotta, part skim or whole milk
  • 1 cup shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 Tbsp. mayo
  • 3 garlic cloves, minced
  • 1 tsp. oregano
  • 1/4 cup fresh basil, cut into ribbons, plus more for garnish
  • 8 slices of Provolone cheese
  • Red pepper flakes, for serving
  • Olive oil
  • Kosher salt and fresh black pepper

Instructions

  1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds and discard them.
  3. Rub the inside of the squash with little olive oil, and sprinkle with salt and pepper. Place the squash cut side down on the baking sheet and bake for 30-40 minutes or until tender.
  4. Cool just enough to handle and using a fork, scrape the inside of the squash into long strands.
  5. In a bowl, combine artichokes, spinach, ricotta, mozzarella, parmesan, mayo, garlic, oregano, and basil. Season the mixture with salt and pepper, to taste.
  6. Top each squash half with two slices of provolone cheese and an equal amount of the artichoke spinach mixture. Add two more slices of the provolone cheese over the mixture and bake for 10 minutes or until the cheese is melted and heated through. Broil for 1-2 minutes or until golden.
  7. Serve with a sprinkle of red pepper flakes and more basil.

Notes

  1. If you microwave the spaghetti squash for about 3 minutes it makes it easier to cut and scoop out the seeds. Just make sure to let the squash cool slightly before handling.

Keywords: low carb, healthy, easy, side, vegetarian

Did you make this recipe?

Tag @littlebrokenblog on Instagram and hashtag it #littlebrokenblog

 

 

Filed Under: Main Dish, Recipes Tagged With: artichokes, mozzarella, parmesan, provolone, ricotta, spaghetti squash, spinach

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Comments

  1. Shelia says

    January 7, 2021 at 11:40 AM

    I made a variation of this last night using your recipe as a guide. Husband not a fan of artichokes, , although I almost added them anyway :), but instead substituted some finely chopped red onion, olives and roasted peppers with the spinach. Didn’t have mozzerella so used fontina and even with substituions this was delicious. This recipe is very adaptable and I’ll be making another variation soon – thinking sauteed mushrooms.

    Reply
    • Katya says

      January 8, 2021 at 8:03 AM

      That’s so great! Glad you were able to enjoy it.

      Reply
  2. Rose Martine says

    February 10, 2020 at 1:24 AM

    This is one of the best recipes ever. It’s very tasteful and beautiful to play. Thanks for the recipe.

    ★★★★★

    Reply
  3. Jamie says

    May 25, 2019 at 4:22 PM

    Don,t you need to add spaghetti squash strands to artichoke mixture?

    Reply
    • Katya says

      May 26, 2019 at 8:03 AM

      You do not. You simply bake the artichoke mixture over the shredded strands and then spoon out the mixture to serve.

      Reply

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Hello and Welcome! I’m Katya. I believe life is too short to eat bad food and wear boring shoes. I'm glad you're here! Learn more...discounted at the UK Meds

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