Twice-Baked Spaghetti Squash
Trade the carbs of the pasta for vegetables with this easy and quick fall recipe. Spaghetti squash is easy and versatile.
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- Prep time
- 15 min
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- Cook time
- 1 hr 10 min
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- Servings
- 8 Servings
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- Serving size
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1/4 of squash
Ingredients
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nonstick cooking spray
- 1
- 1
-
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small spaghetti squash (1.5-lb each)
- 2
- 2
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nonstick cooking spray
- 1
- 1
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precooked Italian chicken sausage (3-oz links, diced)
- 4
- 4
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jarred marinara sauce (low-sodium)
- 4 cup
- 4 cup
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black pepper
- 1/2 tsp
- 1/2 tsp
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fresh oregano (chopped)
- 1 tbsp
- 1 tbsp
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Parmesan cheese (shredded, divided)
- 1/2 cup
- 1/2 cup
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-
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Directions
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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.