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3-Ingredient Twice-Baked Spaghetti Squash Recipe

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This easy Twice-Baked Spaghetti Squash recipe is a simple dinner idea that only needs 3-ingredients, is meatless, gluten-free, and frugal.

Easy 3-Ingredient Twice-Baked Spaghetti Squash RecipeThis post contains some affiliate links for your convenience. We receive a commission if purchases are made through our links to retailers. Click here to read our full disclosure policy.

I love spaghetti squash. I am so happy when fall and winter rolls around and I can buy it for super cheap. Usually .78 cents a pound or less. And I love how well it keeps. It’s not a vegetable that will go to go bad in a week. If kept in a cool place, they can keep for quite a while, I’ve even stored them for a long as a month.

Easy 5-Ingredient Twice-Baked Spaghetti Squash Recipe

But, one of the best things about spaghetti squash: it’s fairly low in carbs. Much lower than its other winter squash buddies, like butternut squash. And definitely lower than pasta, which makes spaghetti squash a low carb substitute for pasta.

My Bacon-Parmesan Spaghetti Squash is one of our most popular dishes (in our house and here on the blog). It’s almost always served as a side dish, along with a chicken dish or perhaps pork. But there is lots of other ways to use spaghetti squash, including plenty of Easy Spaghetti Squash Recipes for Dinner.

Easy 5-Ingredient Twice-Baked Spaghetti Squash Recipe

Today we’re sharing a very simple way to serve spaghetti squash for dinner: 3-Ingredient Twice-Baked Spaghetti Squash Recipe.

Ingredients Needed for 3-Ingredient Twice-Baked Spaghetti Squash:

Cooking Equipment needed for this recipe:

To make this recipe, you’ll start by first cutting your spaghetti squash in half lengthwise. Scoop out all of the seeds and discard them. Place them on a baking sheet and bake to cook the spaghetti squash.

Easy 5-Ingredient Twice-Baked Spaghetti Squash Recipe

While the spaghetti squash is still warm, but cooled enough to be handled, use a fork and scrape the spaghetti squash strands to loosen and separate them. Place the strands into a bowl and combine them with your favorite pasta sauce. If you wish, you can add additional seasonings, like salt, pepper, and oregano.

Easy 5-Ingredient Twice-Baked Spaghetti Squash Recipe

The spaghetti squash mixture is spooned back into the spaghetti squash “shell” and sprinkled with shredded mozzarella cheese. Bake until the cheese is melted, bubbly and starting to brown.

Easy 5-Ingredient Twice-Baked Spaghetti Squash Recipe

We recommend serving right out of the shell. If you cooked smaller spaghetti squashes, you could plan 1/2 of a spaghetti squash for each person. Otherwise, a medium sized spaghetti squash will serve about 2 people.

Easy Twice Baked Spaghetti Squash Recipe

3-Ingredient Twice-Baked Spaghetti Squash Recipe

Here’s the full recipe for this Easy Twice-Baked Spaghetti Squash Recipe – ready for you to print. If you like this recipe, we’d love your support by sharing it on Facebook or pinning it on Pinterest.

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Easy 3-Ingredient Twice-Baked Spaghetti Squash Recipe

3-Ingredient Twice-Baked Spaghetti Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 13 reviews

  • Author: Brandie Valenzuela
  • Yield: 2 1x
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Description

This easy Twice-Baked Spaghetti Squash recipe is a simple dinner idea that only needs 3-ingredients, is meatless, gluten-free, and frugal.

Ingredients

Scale
  • 1 Spaghetti Squash (medium size)
  • 1/2 – 1 cup pasta sauce (adjust according to preference)
  • 1/2 – 1 cup shredded mozzarella cheese (adjust according to preference)
  • Salt & Pepper (to taste)
  • leaves Optional: fresh garlic (fresh chopped basil , dried oregano or Italian seasoning)

Instructions

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or grease with olive oil or cooking spray.
  2. With a sharp knife, carefully cut spaghetti squash in half lengthwise. With a spoon, gently remove seeds and discard. Place spaghetti squash cut side down on baking sheet. Bake for 45 minutes or until a fork can pierce the shell easily.
  3. Remove from oven and allow to cool slightly. With a fork, loosen and separate spaghetti squash strands from shell. Reserve shells.
  4. Place strands in a bowl. Mix strands with pasta sauce (and additional spices, if you wish). Adjust the amount of sauce you use based on your own preference. Spoon mixture back into the empty shell. If you have enough strands, you may be able to separate the mixture into each of the two shells, but you may also be able to spoon the entire mixture into just one of the shell halves. Sprinkle with mozzarella cheese.
  5. Bake for 7-9 minutes or until cheese is melted, bubbly, and slightly browned. Spoon and serve directly from shell.

Notes

–Due to variances in size of the spaghetti squashes and the amount of strands you get from your squash, please feel free to adjust the measurement of the ingredients to your personal taste.

–Want to add meat to this dinner idea? You can add leftover or rotisserie chicken or cooked sausage when you add the pasta sauce.

  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

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Comments

  3. Liz says

    I used this recipe as a base for dinner tonight. I roasted the spaghetti squash but because it’s just my 6 year old and I, it was split and baked into to small aluminum pans, one went straight into the freezer after mixing and the other went into the oven with homemade crusty garlic bread. I did add chopped up chicken sausage and lots of fresh basil, and measure the cheese with my 6 year Olds heart, so basically we used a LOT. I tossed extra cheese on top and put it under the broiler for a min at the end and it was perfection. Kid loved it so much.

    Reply

    • Leo says

      How was the frozen squash? I made this tonight and instantly wondered if I could double the batch and freeze

      Reply

  4. Meredith says

    I changed the flavor profile from Italian to “autumn” by subbing smoked gouda & some diced/browned chicken breakfast sausage. I also mixed in fresh sage and chunky homemade tomato/onion/garlic sauce.
    I served it with roasted cauliflower.
    It was a big hit with my teenage son!



    Reply

  6. Anita Augustini says

    I have found lots of spaghetti squash recipes that I didn’t know existed. THE one with shrimp scampi and chow me in are good also. Using left over meat or rotisserie chicken works great. Freezing leftovers.

    Reply

  7. Patty says

    I am making this for the second time. My husband loves this and he is not a big fan of spaghetti squash. The only thing I changed is I browned some chicken Italian sausage and added it before the cheese. It was sooo good. This is now one of our regular dinners especially with the squash in season now. Thanks for sharing this recipe!



    Reply

  8. Leslie McKinley says

    OMG!! Made this and LOVE it, will definitely make it again! I didn’t have mozzarella so I used Parmesan – delicious❤️❤️



    Reply

  9. Winnie says

    I have made this many times but I do not take the spaghetti squash out of the shell I just loosen it up and pour the sauce and cheese over it right in the shell. It works great, less mess and fuss.

    Reply

  16. sheri says

    This looks delicious. Thanks for sharing at the To Grandma’s House We Go DIY, Crafts, Recipes and More Link party! Pinned this! Hope to see you again next week. Have a great day!

    Reply

  17. Life Diet Health says

    Oh I so need to find me some spaghetti squash! 😛 It’s not something which is seen regularly in the UK (I think I might have to try and grow some on the allotment)! but this recipe has made me want to hunt it down! 😀 Thanks so much for sharing this over at Fiesta Friday.

    Reply

  18. Helen at the Lazy Gastronome says

    So easy and so tasty! I’m a little bit behind but I wanted to make sure to check out your post – and thank you for joining the What’s for dinner party. You are featured this week. Have a wonderful weekend and hope to see you at tomorrow’s party too!

    Reply

  22. Amy says

    3 ingredients and inexpensive! What’s not to love. I can’t wait to try this with some of the squash that I have in my garden. Thank you for sharing at Happiness is Homemade.

    Reply

  23. Laurie says

    I love this recipe. I substituted mozzarella goat cheese because of dairy issues and I will be making often I’m sure!

    Reply

  25. Judith Hamill says

    Deeelicious! I like to add sautéed mushrooms and onions to the mix. I put half the mixture in the shell, add cheese then repeat. I like spaghetti squash even better than pasta.



    Reply

  27. Jill says

    This was one of the best spaghetti squash recipes I have had and we eat it quite often. This is my new favorite and I will be making this again.



    Reply

  32. Sarah says

    I don’t usually leave reviews but this is awesome! I added a lb of ground turkey to the mix and it was great! Creating the ‘spaghetti’ is fun and almost therapeutic 😉 definitely recommend



    Reply

  33. Eve says

    Thank you for sharing this recipe! I made it last night and it was a hit – even with my picky husband! Only the second time I’ve made spaghetti squash and this recipe will be in my regular rotation from now on!



    Reply

  36. Miz Helen says

    This is a delicious recipe that we would really enjoy! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday. We look forward to seeing you again real soon!
    Miz Helen



    Reply

  37. Lori says

    Yum!! I love spaghetti squash! I never thought of twice baking. 🙂 Thanks for sharing at Dishing It & Digging It! Looking forward to seeing more of your creativity!

    Reply