Best Twice Baked Squash Recipes

CHICKEN AND BROCCOLI TWICE-BAKED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on a baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
• Meanwhile, bring a pot of water to a bowl and prepare an ice water bath. Blanch the broccoli briefly in the boiling water, then transfer to the ice bath to cool. Drain and set aside.
• Cut the squash in half lengthwise and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Reserve the squash and the outer peel.
• Preheat the broiler.
• Put the milk and garlic in a saucepan over medium-high heat and heat until it just begins to simmer, about 3 minutes. Reduce the heat to medium, add the Neufchatel cheese, Parmesan and 1 cup of the mozzarella and stir until melted. Turn off the heat, stir in the yogurt and season with salt and pepper. Remove the garlic. Add the squash, chicken and broccoli and toss to coat. Divide the mixture between the reserved squash peels. Top with the remaining 1/2 cup mozzarella.
• Place the stuffed squash onto a baking sheet and broil until the cheese is melted and bubbly, a few minutes.

TWICE-BAKED ACORN SQUASH

Steps:

• Cut squash in half; discard seeds. Place squash upside down on a baking sheet coated with cooking spray. , Bake at 350° for 50-55 minutes or until tender. Scoop out squash, leaving a 1/4-in. shell., In a large bowl, combine the squash pulp, spinach, bacon, 6 tablespoons Parmesan cheese, green onion, butter, salt and cayenne. , Spoon into shells. Sprinkle with remaining Parmesan cheese. Bake at 350° for 25-30 minutes or until heated through and top is golden brown.

TWICE-BAKED BUTTERNUT SQUASH

Steps:

• Heat oven to 450 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill a roasting pan with 1/4 inch water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle. Reduce oven temperature to 425 degrees.
• Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around six of the halves so they will keep their shape. To the bowl, add sour cream, paprika, chives, and remaining teaspoon salt and 1/4 teaspoon pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined. Season with salt and pepper. Fill six squash halves with mixture (discard remaining six empty halves). Sprinkle tops with toasted breadcrumbs. Bake until golden brown and warm throughout, 20 to 30 minutes. Serve.

TWICE-BAKED BUTTERNUT SQUASH WITH PARMESAN CREAM AND CANDIED BACON

Steps:

• Preheat oven to 400°F. Cut both squash in half lengthwise; scoop out seeds. Transfer cut side down to a parchment-lined rimmed baking sheet. Poke outside of skin all over with a fork, then roast until flesh is very soft, about 1 1/2 hours for large squash and about 1 hour for medium squash.
• Meanwhile, heat 1 cup cream in a medium pot over medium until just beginning to simmer. Reduce heat to medium-low and whisk in 1/4 cup cheese and cook, whisking, until smooth, about 1 minute. Transfer to a medium bowl and chill until very cold, about 45 minutes (do not freeze).
• Cook bacon in a medium skillet over medium heat, turning occasionally, until crisp, 8-10 minutes. Transfer to paper towels, reserving bacon fat in skillet. Let cool, then finely chop.
• Spread 3 Tbsp. sugar in a thin layer in the center of a medium dry skillet. Cook over medium heat, mostly undisturbed (it's ok to swirl pan gently to get sugar to melt evenly), until sugar melts and starts to turn light brown, about 6 minutes. Quickly stir in bacon and hazelnuts and cook, stirring, until coated and melted sugar is chestnut brown, about 1 minute more. Scrape onto a parchment-lined rimmed baking sheet and spread out to cool, then finely chop.
• Reduce oven temperature to 375°F. Using a spoon, scoop flesh out of large squash into a large bowl, leaving a 1/2" border around squash shell to help maintain its shape. Transfer large shells to a rimmed baking sheet; arrange a few pieces of crumpled foil around shells to keep them upright. Scoop flesh out of medium shells into same bowl (you should have 6 cups squash); discard medium shells. Using a potato masher or spatula, mix in salt, pepper, nutmeg, 1 Tbsp. reserved bacon fat, and remaining 1 cup cream, 3/4 cup cheese, and 1 Tbsp. sugar until smooth. Fold in 2 Tbsp. chives. Divide filling between large squash shells, then create attractive swoops with a spoon. Bake squash until warmed through, 20-30 minutes.
• Meanwhile, using an electric mixer on medium-high speed or a whisk, whip chilled cream to medium peaks. Chill until ready to use.
• Dollop squash with whipped cream, then top with candied bacon bits and remaining 1 Tbsp. chives. Serve extra candied hazelnut-bacon bits on the side.
• Do Ahead
• Squash shells can be filled (not baked) 2 days ahead; cover and chill.

TWICE BAKED BUTTERCUP SQUASH

Steps:

• Heat oven to 425°F.
• Cut squash in half lengthwise, scoop out seeds and fibers and discard.
• Place squash in an ungreased 13x9-inch baking dish.
• Cover tightly with foil.
• Bake for 30 to 40 minutes or until squash is tender.
• Cool for 10-15 minutes.
• Reduce oven temp to 375°F.
• Scoop out flesh of squash, leaving about 1/4 inch thick shell and set shells aside for now.
• Place flesh of squash in a medium bowl.
• Add sour cream, salt, nutmeg and nuts if using, mix until smooth.
• Fill each shell with the squash mixture.
• Sprinkle each with 1 tablespoon of brown sugar.
• Place filled shells in baking dish.
• Bake at 375°F for 15-20 minutes or until thoroughly heated.

TWICE-BAKED BUTTERNUT SQUASH WITH CASHEW CHEESE, WALNUTS AND CRANBERRIES

Steps:

• Place cashews in a bowl and cover with cool water. Cover and soak in the fridge overnight. Drain the cashews and combine with remaining ingredients in a blender. Purée until completely smooth, occasionally scraping down the sides of the blender to create a consistently smooth cheese.
• Preheat oven to 400 degrees Fahrenheit. Cut the butternut squash in half lengthwise, remove seeds and stringy bits from around the seeds and discard. Place the squash halves in a large roasting pan or rimmed baking sheet. Pour a quarter-inch of water into the pan and cover with aluminum foil. Bake for 40 minutes, until the squash are easily pierced with a fork.
• Carefully remove squash from oven and allow to cool slightly. Once cool enough to handle, scoop out the flesh, leaving the skin intact. Place the scooped squash in a mixing bowl and mash. Mix in half of the chopped walnuts and half the dried cranberries, cinnamon, nutmeg and cashew cheese. Divide the mixture among the butternut squash halves.
• In a small bowl, mix breadcrumbs, parsley and the rest of the walnuts and cranberries. Sprinkle the breadcrumb mixture on top of the butternut squash halves and bake for another 20 to 25 minutes, until the breadcrumbs are golden brown. Serve warm.

WHOLE30 TWICE BAKED SPAGHETTI SQUASH BOLOGNESE

Steps:

• To make the Bolognese: While the squash is baking make the Bolognese sauce. In a large bowl mix together the pork and beef and season with 1 tablespoon kosher salt. Continue to lightly mix until the meat is combined and evenly seasoned.
• In a large, high-sided sauté pan or Dutch oven over high heat add the olive oil. When the oil is smoking, add the pork and beef mixture in batches to the hot pan and cook until the meat is seared on all sides. Remove the seared meat to a paper towel lined sheet tray, leaving behind any rendered fat in the pan, and continue to sear the remaining meat in batches, ensuring that you do not overcrowd the pan and steam the meat. Set the seared meat aside.
• In the same pan, over medium heat, add the onion and cook 5 minutes or until beginning to caramelize. Then add in the carrots, celery, 1 teaspoon kosher salt, garlic, parsley, sage and 1/4 cup basil. Cook for 5-6 minutes or until the vegetables are soft and just beginning to caramelize. Add the meat back to the pan along with the crushed tomatoes and beef broth. Bring the mixture to a boil and reduce to a simmer, stirring occasionally. Season with additional kosher salt to taste and crushed red pepper flakes. Continue to simmer for at least 1 hour or until the sauce has thickened. You can continue to cook the sauce for longer, if you have time; the longer you cook the sauce the deeper the flavor. While the sauce simmers roast the spaghetti squash.
• To make the spaghetti squash: Preheat oven to 425 degrees F.
• Cut the squash in half lengthwise and discard the seeds. Season each squash half with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/4 teaspoon crushed red pepper. Add two large basil leaves to the cavity of each squash and then turn the squash cavity side down on a half sheet tray. You will need two half sheet trays to hold all six halves. Roast the squash for 40 minutes or until the squash is fork tender and easily shreds when you run a fork over the flesh. Remove from oven and let cool 10-15 minutes.
• When the squash is cool enough to handle scoop the squash away from the skin and place back on the sheet tray. You can discard the squash skin at this point. Spread the squash evenly on the sheet tray and shred it lightly with a fork so it looks like spaghetti. Place the sheet trays back in the oven and cook an additional 15 minutes or until the excess liquid has evaporated and the squash has just begun to crisp and lightly brown. Remove from the oven and let cool slightly. Drizzle with extra virgin olive oil and season with flaky sea salt.
• To serve: When ready to serve, stir in the remaining basil and vinegar to the Bolognese sauce. Taste and add additional seasoning as necessary.
• Add spaghetti squash to a serving bowl and top with the sage and basil Bolognese sauce. Serve each portion with a 1/4 cup of cashew ricotta, fresh sage leaves, crushed red pepper and a drizzle of extra virgin olive oil.
• Nutrition Info Per Serving.
• Calories: 1080.
• Total Fat: 81 grams.
• Saturated Fat: 20 grams.
• Total Carbohydrate: 38 grams.
• Sugars: 16 grams.
• Protein: 50 grams.
• Sodium: 3626 milligrams.
• Cholesterol: 159 milligrams.
• Fiber: 9 grams.

TWICE BAKED ROASTED BUTTERNUT SQUASH PUREE WITH PARMESAN AND SAGE RECIPE

Steps:

• Preheat oven to 400 degrees. Slice butternut squash in half and scoop out seeds. Rub the insides with melted butter; season with salt and pepper. Lay the squash halves cut-side down on a parchment-paper-lined baking sheet. Tuck a few sage leaves under each squash cavity and place in the oven. Roast the squash until very soft and fork tender, 35 to 40 minutes. Remove from the oven and set aside until cool enough to handle. Scoop out the flesh from the squash halves and place in food processor. Purée with the crème fraiche and half of the Parmesan cheese until silky smooth. Add more salt and pepper if needed. Fill gratin dishes with mixture. Sprinkle tops with the rest of the Parmesan and bake until golden brown in spots and warm throughout, about 15 minutes. Serve warm with an extra pinch of flaky sea salt on top.

TWICE BAKED SQUASH

Steps:

• Halve squash. Remove seeds. Place the halved squash, cut side down, in a 9x13 dish. Cover and bake at 350 for 45-60 minutes, until tender.
• Remove pulp from squash, leaving a 1/4" shell in each half.
• In bowl, combine pulp, spinach, 1/2 of the Parmesan, the eggs, margarine,bacon, onion, salt and pepper.
• Fill shells with this mixture. Mix remaining cheese with breadcrumbs, sprinkle on top of squash.
• Bake at 350, 25-30 minutes.

TWICE BAKED ACORN SQUASH

Steps:

• Cut squash in half and discard seeds.
• Please squash upside down on a baking sheet that is coated with cooking spray.
• Bake at 350 degrees for 1 hour, until tender.
• Scoop out pulp, leaving a 1/4" shell
• In a bowl, mix pulp, spinach, bacon, green onion, butter, cayene, and 6 tablespoons of cheese. Salt to taste.
• Spoon mixture back into the acorn shells. Sprinkle with remaining parmesan cheese.
• Bake for 25-30 minutes at 350. Top should be golden brown.

TWICE BAKED SPAGHETTI SQUASH RECIPE - (4.5/5)

Steps:

• •Preheat oven to 350F and line a large baking sheet with foil. •Using a very sharp large knife, cut squash in half lengthwise and scoop out and discard seeds. •Bake skin side up - 60 to 90 minutes, depending on size of squash. They should be quite tender and squeeze easily. •Scoop flesh into a large bowl and reserve squash skins. Add butter and let melt, then add Parmesan, garlic, oregano, salt and pepper. •Toss until well combined. •Divide mixture among reserved skins and top with sliced Provolone. Return to oven and bake another 8 to 10 minutes, or until cheese is melted and bubbly.

TWICE-BAKED ACORN SQUASH WITH BACON

Steps:

• Heat oven to 350°F.
• Place squash, cut sides down, in 13x9-inch baking dish. Bake 50 to 55 min. or until tender.
• Scoop out pulp, leaving 1/4-inch-thick shells. Place shells, cut sides up, in same baking dish. Combine pulp with spinach, shredded cheese, bacon bits, butter, green onions and pepper. Spoon into squash shells. Mix bread crumbs and Parmesan; sprinkle over filling.
• Bake 25 to 30 min. or until heated through.