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TWICE BAKED ITALIAN SPAGHETTI SQUASH – This is my comfort food go-to! It's so easy and stuffed with sautéed garlic, tomatoes, spinach, and melty, golden brown cheese.
Jordan Cord

Italian Spaghetti Squash

5 from 1 vote
This easy, twice-baked spaghetti squash is stuffed with sautéed garlic, tomatoes, spinach, and melty, golden brown cheese.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 223
Ingredients Method

Ingredients
  

  • First Baking1 small spaghetti squash 2 1/2 cups cooked
  • 2 Tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 1 teaspoon italian seasoning
  • Second Baking3 Tablespoons olive oil
  • 2 garlic cloves finely chopped
  • 3/4 cup grape tomatoes
  • 2 cups spinach
  • 1/2 cup mozzarella cheese
  • basil for garnish

Method
 

  1. Preheat oven to 400º and line a baking sheet with parchment or foil.
  2. Chop spaghetti squash in half vertically, from end to end.
  3. Place spaghetti squash halves on baking sheet and drizzle with oil – about 1 tablespoon each. Sprinkle with salt, pepper, and italian blend.
  4. Place squash cut sides down on the baking sheet and transfer to the oven. Bake 35 minutes.
  5. Remove squash from the oven, flip the halves over, and allow to cool. Seriously. Allow to cool.
  6. Use a fork to scrape out the "spaghetti" from each half. Set aside.
  7. In a large skillet or pot, heat 3 tablespoons of oil over low. Add tomatoes and saute for 10 minutes, until they soften and start to burst.
  8. Add garlic and saute 3 minutes. Then add spinach and spaghetti squash. Toss to combine. Continue cooking for 6-8 minutes, until spinach is wilted.
  9. Scoop the mixture back into the hollowed squash halves and top with cheese.
  10. Return to oven and bake 8-10 minutes, until cheese is melted. Remove from oven.
  11. Eat directly from the squash halves or plate it up! Garnish with fresh basil and parmesan, if desired.