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.
-
- Prep time
- 15 min
-
- Cook time
- 1 hr 10 min
-
- Servings
- 8 Servings
-
- Serving size
-
1/4 of squash
Ingredients
-
nonstick cooking spray
- 1
- 1
-
-
small spaghetti squash (1.5-lb each)
- 2
- 2
-
-
nonstick cooking spray
- 1
- 1
-
-
precooked Italian chicken sausage (3-oz links, diced)
- 4
- 4
-
-
jarred marinara sauce (low-sodium)
- 4 cup
- 4 cup
-
-
black pepper
- 1/2 tsp
- 1/2 tsp
-
-
fresh oregano (chopped)
- 1 tbsp
- 1 tbsp
-
-
Parmesan cheese (shredded, divided)
- 1/2 cup
- 1/2 cup
-
Directions
-
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.
-
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.
-
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.
-
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.