The Best Twice Baked Spaghetti Squash Recipe You'll Adore
Twice-baked spaghetti squash brings comforting flavors in a healthy, low-carb package. Master this delicious recipe today and add it to your weeknight dinner rotation.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Spoon
- Fork
- Mixing bowl
- Pepper mill
Ingredients
- 1 spaghetti squash (about 3 pounds / 1.36 kilograms)
- 1 cup canned artichokes, drained and roughly chopped
- 1 cup fresh baby spinach, chopped
- 8 slices deli provolone cheese
- 1 cup shredded mozzarella cheese
- ½ cup ricotta cheese (part skim or whole milk)
- ¼ cup shredded Parmesan cheese
- 2 tablespoons mayonnaise
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- ¼ cup fresh basil, cut into ribbons (plus more for garnish)
- Red pepper flakes (for serving)
- Olive oil
- Kosher salt
- Fresh black pepper
Ready to cook this?
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