Twice Baked Spaghetti Squash

Twice Baked Spaghetti Squash

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 


  • 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


  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.

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