Twice Baked Spaghetti Squash

I seriously love spaghetti squash! Though, the first time I made it, I wasn't a real big fan. Spaghetti squash has to be cooked just right or else the "noodles" will be too crunchy (unless you like it that way). This is also why I like twice baked because it ensures that everything is cooked just right!

1 or 2 Spaghetti Squash (I typically just do one at a time)
1 lb turkey sausage (this typically has a higher protein content and less fat than pork sausage)
1 medium yellow onion - cut in to small pieces. (I like to cut them in small squares)
1 Tbsp minced garlic
1/2 jar of Prego Spaghetti Sauce - Garlic & Herbs
1/2 cup mozorella cheese (possibly more or less, I don't measure this one)
1 zucchini or other veggies of your choosing (optional)
Approx. 1 Tbsp of olive oil
Salt & pepper to taste


  • Preheat oven to 400 degrees. 
  • Cut off the end/tip of the squash and cut the squash in half length wise (using a super sharp knife helps) and scoop out all the seeds
  • Rub about 1/2 Tbsp of olive oil on the inside of the squash, season with salt and pepper to taste
  • Place prepared squash on a baking sheet, cut side down (I like to line my baking sheet with aluminum foil- easier clean up later)
  • Bake squash on the center rack for about 40-50 min, depending on the size of your squash. (The outside should be slightly golden and the inside easy to puncture with a fork)

I typically like to wait about 15-20 min after the squash finishes baking before I do the rest, that way the squash cools down a little bit before I attempt to scoop out all the insides! Once the squash is done, I use a mitt to turn it skin side down on the baking sheet while it cools

  • In a large skillet, brown the turkey sausage. 
  • Add onion and garlic until the onion begins to turn transparent (if adding zucchini, I add it here also, so it cooks long enough to get soft). 
  • Use a fork to scoop out the spaghetti squash and add to sausage mix. (Don't worry if you can't get it all out to the skin, it helps keep the shell nice!)
  • Add mozzarella cheese to the mix - I typically do a few handfuls until it looks cheesy enough
  • Add about 1/2 a jar of spaghetti sauce
  • Once all combined, place back inside the spaghetti squash shells. 
  • Top with more mozzarella cheese and bake for an additional 15 minutes. 

And that's it! I loooovvveeeee eating this with Ritz crackers right out of the shell. Seriously the best



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