This Twice Baked Spaghetti Squash is so rich and creamy you’ll never know it is both low carb and low fat. It is a great side dish or entree all on its own.
Servings: 6 Calories: 88 kcal Author: Taryn
Prep Time 5 mins Cook Time 30 mins Total Time 35 mins 

Ingredients

• 2 cups cooked spaghetti squash ***
• 2 egg whites
• 1 tsp herbes de provence
• 6 wedges Laughing Cow Light Swiss Cheese
• pinch of salt
• 1 cup mozzarella cheese

Instructions

1. Preheat oven to 350.
2. Spray a casserole dish with cooking spray. Put the cooked spaghetti squash in the dish.
3. Combine the egg whites, cheese wedges, herbes de provence, and salt in a small blender. Blend until smooth. Pour over the spaghetti squash.
4. Sprinkle the cheese on top. Bake for 30-40 minutes until golden.

Recipe Notes

*** I cut my spaghetti squash in half, seeded it, and baked it upside down on a baking sheet for 40 minutes at 400.