Twice Baked, Stuffed Spaghetti Squash

I’d say most people agree, spaghetti squash is delicious, but it doesn’t really hold a candle to actual spaghetti. When you add in tomato sauce, the squash doesn’t soak in the extra moisture from the sauce, making for a watery and sloppy dish. Pesto goes better with squash “spaghetti”, but it needs something more.

Spaghetti squash does, however, make a fantastic boat: an excellent vessel for stuffing lots of wonderful veggies and toppings into. And what better than tomatoes, garlic, and cheese?


one spaghetti squash

two to three plum tomatoes, diced

two leaves kale

bunch of basil

two cloves garlic, minced

1/2 tsp salt and pepper

1/2 cup shredded Italian cheese


  1. Preheat the oven to 375 degrees.
  2. Remove thick stems from kale.
  3. Julienne kale and basil using a chiffonade: stack leaves, then roll them together tightly and slice thinly using a sharp knife.
  4. Mix tomatoes, basil, kale, garlic, salt, and pepper and set aside.
  5. Cut spaghetti squash in half lengthwise and place face down in a baking dish with 1/2 inch of water.
  6. Bake squash for one hour and remove to let cool for 10 minutes.
  7. Using baking gloves and a fork, flip the squash over, and carefully comb the inside of the squash until it shreds like spaghetti.
  8. Add tomato mixture to spaghetti squash boats, and top with cheese.
  9. Bake again on the bottom rack for 10 minutes or until cheese is melted. 
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