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How to Make Twice Baked Spaghetti Squash
Enjoy this hearty fall recipe. Spaghetti squash is nutrient rich and lower in calories and carbohydrates than pasta. It’s delicious, easy to make and versatile.
15 min prep time
70 min cook time
8servings
2 tbsp sauce + 1/3 cup veggies
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Step-By-Step Instructions:
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Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray. Cut the squash in half lengthwise and place face down on the sheet pan. Bake for 45 minutes.
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Remove the seeds from the squash and scrape the flesh away from the skin with a fork to make strands, keeping the squash shell intact. Place each squash shell cut side up on the sheet pan.
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Add the squash strands to a large bowl. Add the sausage, marinara sauce, black pepper, and oregano and toss until combined. Divide the mixture evenly among the squash shells.
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Top each squash half with 2 Tbsp. shredded Parmesan cheese. Bake for 25 minutes, until golden brown. Cut each squash shell in half to serve.
Nutrition facts
8 Servings
-
Serving Size
2 tbsp sauce + 1/3 cup veggies
- Amount per serving Calories 180
- % Daily value*
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Total Fat
6g
8%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 20mg 7%
- Sodium 310mg 13%
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Total Carbohydrate
27g
10%
- Dietary Fiber 2g 7%
- Total Sugars 9g
- Added Sugars 2g 4%
- Protein 12g
- Potassium 830mg 18%
Ingredients
nonstick cooking spray
1 spray, 0.25 g
spaghetti squash (1.5-lb each)
2 small
precooked Italian chicken sausage (lower sodium, 3-oz links, diced)
4 whole
jarred marinara sauce (lower sodium)
3 cup
black pepper
1/2 tsp
fresh oregano (chopped)
1 tbsp
Parmesan cheese (shredded, divided)
1/2 cup
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