Twice Baked Spaghetti Squash

This spaghetti squash is delicious with pesto and parmesan and makes the perfect winter side dish with less calories. The dish is gluten-free and easily becomes vegan with the omission of cheese.


  • 1 large spaghetti (winter) squash
  • 1-2 tbsp. olive oil (depending on how big your squash is)
  • 1-2 tbsp. Italian herb blend (or your seasoning of choice)
  • 3 tbsp. basil pesto
  • 1 1/4 cup grated parmesan cheese, divided
  • salt and pepper to taste


1. Preheat oven to 400 F. Wash squash if dirty, then cut the squash in half lengthwise. Use a sharp pointed spoon to scrape out seeds and stringy pulp that’s around the seeds.
2. Cut ends off squash if desired, then rub inside surface with a small amount of olive oil and herb blend. Roast squash on a greased baking sheet for up to 50 minutes, depending on the size of the squash. Begin checking the squash after 40 minutes and remove when the squash is firm but the strings fall apart easily into spaghetti strands.
3. Let squash cool and scrape out all the strands into a bowl. Discard skins. Gently mix the pesto, 1 cup cheese, salt and pepper into the squash strands. Then pour the squash-cheese mixture into a baking dish and top with remaining cheese.
4. Bake 20-30 minutes, until mixture if slightly bubbling and cheese is melted and starting to brown. Serve hot.

Recipe adapted from: