Twice-Baked Spaghetti Squash

Twice-Baked Spaghetti Squash
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

Trade the carbs of the pasta for vegetables with this easy and quick fall recipe. Spaghetti squash is easy and versatile.

  • Prep time
    15 min
  • Cook time
    1 hr 10 min
  • Servings
    8 Servings
  • Serving size
    1/4 of squash
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1/4 of squash
  • Amount per serving Calories 140

  • Total Fat 4.5g
    • Saturated Fat 1.5g
  • Cholesterol 35mg
  • Sodium 315mg
  • Total Carbohydrate 16g
    • Dietary Fiber 2g
    • Total Sugars 9g
  • Protein 11g
  • Potassium 585mg

Choices/Exchanges: 1 Nonstarchy vegetable, 1/2 Starch, 1 Lean protein, 1/2 Fat



  • nonstick cooking spray
  • small spaghetti squash (1.5-lb each)
  • nonstick cooking spray
  • precooked Italian chicken sausage (3-oz links, diced)
  • jarred marinara sauce (low-sodium)
    4 cup
  • black pepper
    1/2 tsp
  • fresh oregano (chopped)
    1 tbsp
  • Parmesan cheese (shredded, divided)
    1/2 cup


  1. 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.

  2. 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.

  3. 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.

  4. 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.