Twice Baked Spaghetti Squash

This is comfort food to the max-- warm, roasty spaghetti squash filled with a quick pork and tomato ragu and twice baked for maximum toastiness. Note: this can be made in advance and frozen and then twice baked to reheat making for an easy mid-week meal.

Print this page


1-2 spaghetti squash
1 lb ground pork
1/2 tsp fennel seed
1/2 tsp chili flakes
1 onion, sliced thinly
4 cloves garlic, minced
1 24oz can ground or diced tomatoes
1/2 cup heavy cream
4 oz parmesan cheese, grated


  1. Heat oven to 350F
  2. Cut the squash in half lengthwise and place cut side down on a lined baking sheet
  3. Bake until the squash is tender, about 35 minutes and then remove from the oven
  4. Meanwhile, in a large frying pan, brown the pork and spices with a big pinch of salt over medium high heat
  5. Add the onion and garlic and sweat until soft
  6. Add the tomatoes and cook into a thick sauce
  7. Add the cream and continue cooking until flavorful adding more salt as needed
  8. When the squash is cool enough to handle, remove the seeds and fluff the squash strings within the skin
  9. Top with the pork tomato sauce and then cover with the grated parmesan
  10. Return to the oven to reheat and lightly brown the cheese
  11. Serve with a big green or spinach salad