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Twice Baked Spaghetti Squash

  • 1 large spaghetti squash (I find organic spaghetti squash has way better flavor)
  • 2 Tbsp extra-virgin olive oil
  • 1 teaspoon salt
  • ½ cup water
  • 1 lb. hot Italian pork sausage, pasture-raised, if possible
  • 1 large onion, diced
  • ½ cup ish sliced mushrooms
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • 1 jar high-quality marinara sauce or 3-4 cups homemade marinara
  • 12 oz mozzarella cheese, shredded (from grass-fed milk, if possible)
  • 6 oz Parmesan cheese, shredded (from grass-fed milk, if possible)

Instructions

  1. Preheat oven to 400 degrees F.
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. (Watch those fingers! Use a large, sharp knife. Reserve seeds and roast separately like pumpkin seeds.)
  3. Rub the inside of the squash with olive oil and sprinkle with salt.
  4. Place each squash half, cut side down, on large rimmed baking sheet, such as a lasagna pan. Add ½ cup water.
  5. Bake for 30-45 minutes, until the squash is tender. (It’s cooked when it gives slightly when you push on the outside or if the inside of the squash easily forks into spaghetti strands.)
  6. While the squash is cooking, prep the filling.
  7. In a large cast iron pan, cook the pork sausage, breaking it into chunks as it cooks. When enough fat has rendered, add the onions and mushrooms. Add oregano, garlic, and pepper. Continue to cook until onions are translucent and meat is cooked through.
  8. Add marinara sauce. Bring to simmer and remove from heat. Set aside.
  9. Once squash is cooked, remove from oven. Fill with sauce. Top with cheese. Return to oven on the top rack and make for 10-15 minutes, or until cheese is melted/browned to your liking.
  10. Let sit for 10 minutes (if you can wait!) to let the juices sink in.
  11. Serve by scooping the flesh of the squash with a large spoon. The squash should break apart into spaghetti-like strands while serving.

Recipe Notes

NOTE: I like to double the recipe and freeze the second squash for later. Simply bake the squash once, fill with marinara, top with cheese and let cool (do not bake twice - YET). Wrap with parchment paper, then foil (here’s why you don’t want foil directly touching tomato sauce!), and freeze for up to 2 months.

When ready to bake, remove from freezer the night before you plan to eat. Set in a baking dish in the fridge to defrost. The next day, unwrap the squash and bake at 400 degrees F for 35 minutes, or until sauce is heated and bubbling at the edges of the squash.