Easy Twice-Baked Spaghetti Squash “Pizza”

Easy Twice-Baked Spaghetti Squash "Pizza" by Raia&squot;s Recipes

I made a few horrible discoveries the other day after preparing a wonderful spaghetti squash dinner.

1 – My kids do not like spaghetti squash.
2 – I very regularly undercook it. (Perhaps that’s why they don’t like it so much…)
3 – I’m intolerant to it. *huge sorrowful sigh* 

Easy Twice-Baked Spaghetti Squash "Pizza" by Raia&squot;s Recipes 

As a result of these discoveries, I was left with quite a bit of leftover nearly cooked spaghetti squash.

Easy Twice-Baked Spaghetti Squash "Pizza" by Raia&squot;s Recipes

Solution to that problem: Easy Twice-Baked Spaghetti Squash “Pizza,” topped with enough sauce and cheese for the kids not to know it was really a squash they were eating. 🙂

Sneaky, sneaky – and very tasty.

(Please note, despite the “twice-baked” name, I actually have discovered that boiling the squash whole, until easily pierced with a paring knife, and then cutting, de-seeding, de-stranding, etc., is soooo much easier than baking it.)

Easy Twice-Baked Spaghetti Squash "Pizza"
Grain, Egg & Sugar Free
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  1. pre-cooked spaghetti squash
  2. pasta sauce (whatever kind you like)
  3. mozzarella cheese
  4. parmesan cheese
optional add-ins
  1. pre-cooked meat
  2. chopped mushrooms/veggies
  3. Italian seasonings
  1. Preheat the oven to 350.
  2. Place pre-cooked squash in 9x9 inch baking dish (or a bigger one if you have a lot).
  3. Stir in pasta sauce and add-ins (if using), then sprinkle with cheeses.
  4. Bake for 30 minutes, or until cheese is browned on top and squash is thoroughly heated.
Raias Recipes https://raiasrecipes.com/
{This recipe is linked to Allergy Free Wednesdays, Raising Homemakers, and Frugal Days, Sustainable Ways.}

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