Twice Baked Spaghetti Squash
Prep time: 30 minutes
Cook time: 1 hour 40 minutes
Total time: 2 hours 10 minutes
Serves: 4 servings
This recipe is my low calorie take on baked spaghetti. I use spaghetti squash instead of spaghetti noodles.
Ingredients
18 oz. (~500 g) cooked spaghetti squash
8 egg whites (9.25 oz. or 252 g)
5 oz. baby kale (wilted)
1-12 oz. jar Eggplant Garlic Spread (Trader Joe’s)
3.5 oz. Havarti cheese (shredded)
Instructions
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