As the seasons change, so does our desire for comfort foods. They become not just meals but experiences that wrap us in warmth and satisfaction. One such dish, which has become a favorite in my kitchen, is the Twice Baked Spaghetti Squash. This dish combines the comforting textures and flavors of traditional baked pasta with the healthful benefits of spaghetti squash, making it a perfect meal for those seeking a delicious yet nutritious option.
The Essence of Spaghetti Squash
Before we dive into the recipe, let’s take a moment to appreciate spaghetti squash. This versatile vegetable is a marvel of nature, easily shredding into pasta-like strands after cooking. It’s not only low in calories but also rich in vitamins, minerals, and antioxidants, making it an excellent substitute for traditional pasta.
Ingredients You’ll Need
- 1 spaghetti squash, about 3 lbs: The star of our dish, providing a perfect base for our flavorsome toppings.
- 1 cup canned artichokes, drained and roughly chopped: Adds a tangy depth to the dish.
- 1 cup fresh baby spinach, chopped: Introduces a touch of color and a wealth of nutrients.
- 1/2 cup ricotta cheese: Whether part-skim or whole milk, ricotta adds creaminess without heaviness.
- 1 cup shredded mozzarella cheese: For that irresistible melt-in-your-mouth texture.
- 1/4 cup shredded Parmesan cheese: Adds a sharp, salty flavor that complements the other ingredients.
- 2 tablespoons mayonnaise: A secret ingredient for extra creaminess.
- 3 garlic cloves, minced: Because everything is better with garlic.
- 1 teaspoon dried oregano: For that hint of earthiness.
- 1/4 cup fresh basil, cut into ribbons, plus more for garnish: Fresh basil leaves bring a sweet, aromatic flavor.
- 8 slices deli Provolone cheese: Envelopes the squash in a gooey, cheesy layer.
- Red pepper flakes, for serving: Adds a kick for those who like it spicy.
- Olive oil, Kosher salt, and fresh black pepper: Essential for seasoning and roasting the squash.
Directions for Deliciousness
- Preheat & Prepare: Start by preheating your oven to 425°F and lining a baking sheet with parchment paper. This high heat is crucial for roasting the squash to perfection.
- Roast the Squash: Cut the spaghetti squash in half, scoop out the seeds, and rub the cut sides with olive oil, salt, and pepper. Place them cut side down on the prepared baking sheet and roast until tender, which should take about 30-40 minutes.
- Prepare the Filling: While the squash cools slightly, take this time to mix the artichokes, spinach, ricotta, mozzarella, Parmesan, mayonnaise, minced garlic, oregano, and basil in a bowl. Season with salt and pepper to taste.
- Assemble & Bake Again: Fork the strands of the squash into a bowl, leaving the shells intact. Fill the squash shells with your prepared mixture, top with slices of Provolone cheese, and bake again until the cheese is melted and bubbly, about 10-15 minutes.
- Serve with Flair: Garnish with additional basil ribbons and red pepper flakes to suit your taste.
Nutritional Information
For those mindful of their intake, this dish clocks in at approximately 397 kcal per serving, with the recipe serving about 4 people. It’s a guilt-free indulgence that doesn’t compromise on flavor.
Final Thoughts
This Twice Baked Spaghetti Squash recipe is more than just a meal; it’s a comforting embrace on a plate, offering both nourishment and delight. It proves that healthy eating doesn’t have to be dull or devoid of flavor. So, as the cooler months approach, or anytime you’re in need of a comforting meal, remember this dish. It’s sure to warm your home and your heart.
Twice Baked Spaghetti Squash
Ingredients:
1 spaghetti squash, about 3 lbs.
1 cup canned artichokes, drained and roughly chopped
1 cup fresh baby spinach, chopped
1/2 cup ricotta, part skim or whole milk
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
2 Tbsp. mayonnaise
3 garlic cloves, minced
1 tsp. dried oregano
1/4 cup fresh basil, cut into ribbons, plus more for garnish
8 slices deli Provolone cheese
Red pepper flakes, for serving
Olive oil
Kosher salt and fresh black pepper
Directions:
Preheat oven to 425°F and line a baking sheet with parchment.
Cut squash in half, remove seeds, and rub with olive oil, salt, and pepper. Bake cut side down until tender, 30-40 minutes.
Cool slightly, then fork strands into a bowl.
Mix artichokes, spinach, cheeses, mayo, garlic, oregano, and basil. Season with salt and pepper.
Top squash halves with mixture and Provolone slices. Bake until melted, 10-15 minutes.
Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes
Kcal: 397 | Servings: 4