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Spaghetti squash is such a versatile vegetable, with its stringy flesh that really does resemble spaghetti noodles. Since it’s relatively low carb, it makes a great alternative to pasta. I’ve come across some smaller spaghetti squash recently and found that putting the cooked, seasoned flesh back into the skins makes for perfect portion control. If you can’t find the smaller ones, a large one can be divided up among several people. This Twice Baked Spaghetti Squash is a great side dish, and can easily be turned into a full meal by adding some cooked chicken, sausage or ground beef to the mix before baking a second time.