Twice Baked Spaghetti Squash Recipe

This recipe will feed 2 to 4 people. It’s actually filling and with sides on the plate, it can easily feed four of you. (I know, the picture isn't great. Practice makes perfect right?)

Have you ever cut a spaghetti squash before? This was my first time and just let me say, be careful with the knife. The outer shell (or whatever you want to call it) can be tough to cut. Place a towel under the squash to keep it from moving around as you cut. Please Be Careful.

Ingredients

  • 1 Medium Spaghetti Squash
  • Olive Oil
  • 1/2 cup Chopped Onions
  • Creamy Alfredo Sauce (can be Marinara if that’s what you like)
  • 1 Handful Baby Spinach (I pick the little piece of stem off)
  • Sausage (subjective to what you like and how much)
  • Mozzarella Cheese
  • Salt and Pepper to taste

I used a Pineapple Sausage. A Kielbasa Sausage would also be nice and for the sauce I used almost a full 15 ounce jar, not quite. You can also add more spinach if you want. And you know if you don't mention it to the kids - they might not even know they are eating squash!

Directions

  1. Preheat the oven to 400 degrees.
  2. Cut the squash in half from stem to tail and remove the seeds and the stringy stuff inside.
  3. Place the squash on foil paper then onto a baking sheet. Drizzle oil over the top then add a little salt and pepper. Put it in the oven for 40 minutes.
  4. Chop the onion. Place a little olive oil in a large skillet, add the onions and cook on medium heat about 5 minutes or until they are translucent.
  5. While the onions are cooking, cut the sausage. Add to onions and cook until the sausage is browned.
  6. Add in the Alfredo Sauce and heat until bubbling.
  7. Stir in the spinach and mix until the spinach has wilted.
  8. Remove skillet from the burner and set aside for now.
  9. Just about the time you’ve finished with the skillet preparations, the squash should be about done. Remove it from the oven then take a fork and gently rake the 2 halves to pull the squash from the peel. This should be fairly easy to get your squash spaghetti noodles. (Don’t throw the peels away; leave them on the baking sheet.)
  10. Add the squash noodles to the contents of the skillet and mix them in the sauce.
  11. Now spoon the mixins’ from the skillet back in to the squash peels.
  12. Sprinkle the mozzarella cheese over the top and sprinkle with a little pepper if you’d like.
  13. Place back in the oven for 10 to 15 minutes, until cheese is melted and slightly browned.

There you have it, a nice alternative to actual spaghetti noodles. You can also have garlic bread or a small biscuit served with it. I thought the was really good and a great twist on a classic dish!