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5 from 1 vote

Twice Baked Spaghetti Squash – THM FP, Low Carb

This Twice Baked Spaghetti Squash is so rich and creamy you'll never know it is both low carb and low fat. It is a great side dish or entree all on its own.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Servings: 6 servings
Calories: 88kcal
Author: Taryn


  • 2 cups cooked spaghetti squash ***
  • 2 egg whites
  • 1 tsp herbes de provence
  • 6 wedges Laughing Cow Light Swiss Cheese
  • pinch of salt
  • 1 cup mozzarella cheese


  • Preheat oven to 350.
  • Spray a casserole dish with cooking spray. Put the cooked spaghetti squash in the dish.
  • Combine the egg whites, cheese wedges, herbes de provence, and salt in a small blender. Blend until smooth. Pour over the spaghetti squash.
  • Sprinkle the cheese on top. Bake for 30-40 minutes until golden.


*** I cut my spaghetti squash in half, seeded it, and baked it upside down on a baking sheet for 40 minutes at 400.


Serving: 0.5cup (1/6th of the recipe) | Calories: 88kcal | Carbohydrates: 3g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 182mg | Potassium: 79mg | Fiber: 0g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 0.5mg | Calcium: 117mg | Iron: 0.4mg