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