Cheesy Keto Twice Baked Spaghetti Squash Recipes

3-INGREDIENT TWICE-BAKED SPAGHETTI SQUASH RECIPE

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or grease with olive oil or cooking spray.
• With a sharp knife, carefully cut spaghetti squash in half lengthwise. With a spoon, gently remove seeds and discard. Place spaghetti squash cut side down on baking sheet. Bake for 45 minutes or until a fork can pierce the shell easily.
• Remove from oven and allow to cool slightly. With a fork, loosen and separate spaghetti squash strands from shell. Reserve shells.
• Place strands in a bowl. Mix strands with pasta sauce (and additional spices, if you wish). Adjust the amount of sauce you use based on your own preference. Spoon mixture back into the empty shell. If you have enough strands, you may be able to separate the mixture into each of the two shells, but you may also be able to spoon the entire mixture into just one of the shell halves. Sprinkle with mozzarella cheese.
• Bake for 7-9 minutes or until cheese is melted, bubbly, and slightly browned. Spoon and serve directly from shell.

CHEESY KETO TWICE-BAKED SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees. Use a fork to poke a few holes around the spaghetti squash. Place in the microwave for a minute to soften a bit.
• On a cutting board, cut the end of squash off, then cut in half lengthwise. Scoop the seeds and pulp out using a spoon, and coat the inside with olive oil.
• Place the squash on a baking sheet with the insides facing down. Bake in in the oven for about 45 minutes or until soft.
• Let cool for a bit, and then use a fork to remove all the strands of spaghetti squash into a mixing bowl. Combine both cheeses into a small dish, and add HALF the cheese mixture to the bowl with squash. Also add salt, pepper, onion powder, butter, minced garlic, and fresh thyme, and stir all to combine.
• Place the spaghetti squash mixture back into the skins on a baking sheet pan. Top with the remaining half of the cheese. Place back in the oven and broil for 5-6 minutes until the cheese is melted and slightly browned. Enjoy warm.

BAKED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil.
• Place spaghetti squash, cut-side down, on the baking sheet.
• Bake in the preheated oven until skin can easily be pierced with a fork and spaghetti squash is tender, 40 to 60 minutes, depending on size of spaghetti squash.
• Remove from oven and allow to rest until cool enough to handle. Scrape out flesh with a fork and discard skins.

CHEESY SPAGHETTI SQUASH RECIPE

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Scoop seeds and stringy center portion of from squash and discard or reserve seeds for another use.
• Place squash cut side up on baking sheet. Brush flesh with olive oil. Sprinkle with salt and pepper. Turn upside down.
• Bake in preheated oven until tender, about 40 minutes.
• Let cool slightly or use and oven mitt to hold squash, and shred spaghetti squash with a fork while leaving about 1/4-inch border. Set strings aside and return unfilled boats to baking sheet.
• In a large saute pan melt butter over medium heat. Add garlic and flour and saute 1 minute.
• While whisking vigorously slowly pour in half and half. Let cook, stirring constantly, until just thickened.
• Reduce heat to low, add parmesan and stir until melted. If mixture seems too thick add in a splash or two of half and half. Season mixture with salt and pepper to taste.
• Remove from heat. Add shredded spaghetti squash and 3/4 cup mozzarella cheese and toss to evenly coat (taste again for salt).
• Divide mixture evenly among squash halves. Sprinkle with remaining 1/2 cup mozzarella cheese*.
• Return to oven and bake until cheese has melted, about 10 minutes.
• Sprinkle with parsley and serve warm.

BACON AND CHEESE SPAGHETTI SQUASH BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
• Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
• Grease a casserole dish.
• Shred the inside of squash with a fork and transfer to a bowl. Add 1/2 the shredded Cheddar cheese, bacon bits, butter, salt, and black pepper; mix until well blended. Transfer mixture to the prepared casserole dish.
• Bake in the preheated oven until heated through, about 45 minutes.
• Remove casserole from oven. Sprinkle with remaining Cheddar cheese and return to the hot oven. Bake until cheese is browned and bubbly, 15 to 20 minutes more.