This Spaghetti Squash recipe is not only easy and delicious, it helps with weight loss. It’s a great low-calorie, low-carb replacement to traditional spaghetti noodles.

Spaghetti squash is also nutritious. It contains 9% of the recommended daily intake of dietary fiber, as well delivering a range of nutrients, including vitamins A and C, potassium, and calcium. It also contains omega-3 and omega-6 fatty acids to help prevent heart diseases, inflammation, arthritis, and different types of cancers. The Omega-6 fatty acids are also ideal for promoting proper brain function, which is perfect for this crazy time of the year!

Every spaghetti squash can be a different size, so we have just given you suggestions for seasoning measurements. Be sure and adjust your ingredients according to your squash size and taste.

Twice-Baked Spaghetti Squash Recipe
1 Spaghetti Squash (medium size)
1/2 – 1 C. Spaghetti sauce (adjust according to preference)
1-2 tsp. LCM Garlic Bliss Seasoning
Himalayan Pink Salt & Pepper (to taste)
1/2 – 1 C. mozzarella and/or Parmesan cheese
Optional ingredients (see below)

Line a baking sheet with parchment paper,  or grease with olive oil. Carefully cut the spaghetti squash in half lengthwise. With a spoon, gently remove seeds and discard. Place spaghetti squash cut side down on baking sheet. Bake at 375 degrees for 45 minutes or until a fork can pierce the shell easily.

While the spaghetti squash is still warm, but cooled enough to be handled, use a fork to scrape the spaghetti squash strands to loosen and separate them. Reserve and set aside the shells.

Place spaghetti squash strands in a bowl and mix with sauce and seasonings. (See options below) Spoon mixture back into the empty shell. Sprinkle with cheese and return to oven to bake for 7-9 minutes or until cheese is melted, bubbly, and slightly browned.

Optional ingredients to mix in with the pasta sauce.
Rotisserie chicken, ground turkey, or cooked sausage.
Sauteed chopped onions
Green onions
Sauteed mushrooms
Chopped tomatoes