Twice-Baked Spaghetti Squash Recipe

Try a twice baked spaghetti squash recipe thats like a spaghetti squash casserole. I keep the recipe super simple with sliced onion, garlic and sundried tomatoes. Thinly slicing the ingredients helps the dish bake well together with the spaghetti squash. View or print the complete twice-baked spaghetti squash recipe here http://www.myfoodchannel.com/baked-spaghetti-squash-recipe/

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What you need for this Spaghetti Squash Recipe

Lg SPAGHETTI SQUASH
1 med ONION sliced
cup SUNDRIED TOMATO sliced
3-5 cloves GARLIC sliced
1 Tbsp JALAPENO PEPPER sliced
cup PARMESAN CHEESE shredded
2 Tbsp OLIVE OIL
SALT to taste
2 tsp PAPRIKA

How to Bake a Spaghetti Squash

Slice the squash through the middle, separating both ends, then take a spoon and dig out the seeds.
Place the squash halves cut side down in a baking pan in water.
Bake for 30 minutes on the center rack in an oven preheated to 350F.
Carefully remove the squash from the pan and allow to cool until easy to handle.
Use a fork and separate the inner squash from the rind. The squash will come out in spaghetti-like strands. You can use this baked squash in all kinds of recipes.

How to make Twice-Baked Spaghetti Squash

Thinly slice the onion, garlic, sundried tomato, and peppers.
In a large bowl, combine the baked squash and sliced veggies.
Add olive oil and toss well.
Add seasoning and toss. Use whatever seasonings you like, but for this recipe I prefer only salt and paprika. The tomato and garlic adds a lot of natural flavor.
Spread everything evenly in an ungreased 8X8 inch baking dish and bake uncovered at 350F for 30 minutes.
After 30 minutes, top the dish with shredded cheese and bake for 10 minutes more.
And thats it! Garnish with chopped herbs if desired