Twice baked stuffed spaghetti squash…wow that’s a mouth full! Have you attempted to make a spaghetti squash? After many attempts, I found that if you bake the spaghetti squash to perfection then mix the spaghetti squash with your favorite sauce, stuff the shell of the spaghetti squash and baking it again…comes out perfect every time!
This time last year I was experimenting with spaghetti squash recipes as I wanted to create the “perfect” recipe, a recipe you and your family would love. After many attempts of creating that perfect recipe, I walked away as nothing was worthy of posting.
Things about Spaghetti Squash:
- Resembles spaghetti once cooked
- Spaghetti squash is gluten free
- It is high in fiber
- It is low in calories
- Almost any sauce you put on spaghetti can be put on spaghetti squash
If you have never seen the squash in the market here is a photo
cut the squash in half,
remove the seeds (you can roast them like you would pumpkin seeds), season with salt, pepper and garlic powder
roast until cooked through (it’s ok to over cook the squash), I baked mine at 400 degrees for about 40 minutes. Remove from oven and using a fork remove the flesh from the shell, the flesh will come out in long strands resembling spaghetti.
try to preserve the shells of the squash so you can stuff them
to the squash, add your favorite sauce (I did a turkey sauce, if you would like a recipe for a sauce, please email me at Patty@MmGood.com), mix well
stuff the shell of the squash, or you can put it in an 9×13 baking pan
here is a close up of the stuffed shells, prior to baking again
place in oven and bake for an additional 15-20 minutes, uncovered
remove and serve! Here is my squash served with my chicken, bacon club salad
After many attempts last year in creating the perfect recipe, I figured it out (thanks to my best friend Melissa)!!! For me, the key to this recipe or in baking spaghetti squash is letting the squash almost over bake the first time, and then baking it twice! I had friends over that didn’t even like squash and loved this dish…it’s the perfect hearty meal for the fall/winter months and it reheats perfectly.
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Thank you again ~ Patty Limatola-Tanenbaum