Twice-Baked Spaghetti Squash and Cheese

Twice-Baked Spaghetti Squash and Cheese takes about 45 minutes from beginning to end. This main course has 647 calories, 23g of protein, and 40g of fat per serving. This recipe serves 4. For $2.71 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. If you have butter, panko bread crumbs, mustard powder, and a few other ingredients on hand, you can make it. 37 people were glad they tried this recipe. It is brought to you by Completely Delicious. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is solid. If you like this recipe, take a look at these similar recipes: Baked Spaghetti Squash and Cheese, Baked Spaghetti Squash and Cheese, and Baked Spaghetti Squash and Cheese.

Servings: 4

 

Ingredients:

5 tablespoons (70 grams) butter, divided

2 tablespoons all-purpose flour

1/4 teaspoon ground pepper

1 teaspoon mustard powder

1/2 cup (70 grams) onion, finely chopped

1 cup (50 grams) panko bread crumbs

1 teaspoon salt

8 ounces (225 grams) sharp cheddar cheese, shredded

2 medium spaghetti squash, halved lengthwise and seeds removed

2 cups (475 ml) milk (can use skim, 1%, 2% or whole)

Equipment:

baking paper

oven

frying pan

aluminum foil

bowl

whisk

Cooking instruction summary:

Preheat oven to 375 degrees F. Line a sheet pan with parchment paper. Place spaghetti squash on parchment, cut side-up and sprinkle with salt. Cover with foil and bake until fork tender, about 1 hour.Let spaghetti squash sit a few minutes until cool enough to handle, then shred flesh with a fork. Transfer squash flesh to a large bowl and set aside. Reduce oven temperature to 350 degrees F.In a large skillet, melt 2 tablespoons of the butter. Add the onion and cool until translucent, about 5 minutes. Add flour and mustard powder and stir with a whisk until it makes a thick paste. Slowly pour the milk into the pan while whisking constantly. Bring to a boil, then cook for a few minutes until thickened, stirring frequently. Add the cheddar cheese, salt and pepper and stir until smooth.Pour the cheese mixture into the large bowl with the spaghetti squash and toss until combined. Divide evenly into the 4 squash skins.Melt the remaining 3 tablespoons of butter. Add the panko bread crumbs and stir until all the bread crumbs are moistened. Sprinkle on top of the spaghetti squash. Bake until filling is bubbling and topping is browned, about 30 minutes. Serve immediately.

 

Step by step:


1. Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.

2. Place spaghetti squash on parchment, cut side-up and sprinkle with salt. Cover with foil and bake until fork tender, about 1 hour.

3. Let spaghetti squash sit a few minutes until cool enough to handle, then shred flesh with a fork.

4. Transfer squash flesh to a large bowl and set aside. Reduce oven temperature to 350 degrees F.In a large skillet, melt 2 tablespoons of the butter.

5. Add the onion and cool until translucent, about 5 minutes.

6. Add flour and mustard powder and stir with a whisk until it makes a thick paste. Slowly pour the milk into the pan while whisking constantly. Bring to a boil, then cook for a few minutes until thickened, stirring frequently.

7. Add the cheddar cheese, salt and pepper and stir until smooth.

8. Pour the cheese mixture into the large bowl with the spaghetti squash and toss until combined. Divide evenly into the 4 squash skins.Melt the remaining 3 tablespoons of butter.

9. Add the panko bread crumbs and stir until all the bread crumbs are moistened. Sprinkle on top of the spaghetti squash.

10. Bake until filling is bubbling and topping is browned, about 30 minutes.

11. Serve immediately.


Nutrition Information:

Quickview
647k Calories
23g Protein
40g Total Fat
53g Carbs
15% Health Score
Limit These
Calories
647k
32%

Fat
40g
62%

  Saturated Fat
23g
149%

Carbohydrates
53g
18%

  Sugar
21g
24%

Cholesterol
108mg
36%

Sodium
1281mg
56%

Get Enough Of These
Protein
23g
47%

Calcium
684mg
68%

Phosphorus
483mg
48%

Manganese
0.81mg
40%

Vitamin A
1773IU
35%

Vitamin B2
0.58mg
34%

Fiber
8g
33%

Vitamin B6
0.61mg
31%

Vitamin B3
5mg
29%

Selenium
19µg
28%

Vitamin B1
0.41mg
27%

Vitamin B5
2mg
25%

Folate
98µg
25%

Magnesium
95mg
24%

Potassium
797mg
23%

Zinc
3mg
23%

Vitamin B12
1µg
18%

Iron
2mg
16%

Vitamin D
2µg
14%

Vitamin C
11mg
14%

Copper
0.28mg
14%

Vitamin E
1mg
9%

Vitamin K
8µg
8%

covered percent of daily need
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