Spaghetti squash often gets overlooked in the line-up of butternut, delicata, and other winter squashes, but when prepared well, it can be every bit as cozy and delicious as its more popular counterparts. Inspired by twice-baked potatoes, this recipe seasons the spaghetti squash from the inside-out in a few simple steps.
Here’s the gist: Roast the spaghetti squash until fork-tender, scoop out the stringy flesh from the peels, and flavor it with butter, herbs and spices, and Kerrygold shredded cheddar. Stuff the squash back in the peels and pile more cheddar on top, along with panko breadcrumbs for crunch. Roast again until the cheesy crust is melty and browned, then shower with snipped chives before serving. As much as I love twice-baked potatoes, I may like this boldly flavored rendition even more. It’s a great side dish for holiday dinners because it can be prepped in simple stages, then returned to the oven for its second bake whenever you’re ready.
A few tips and notes: Using this recipe as a template, feel free to customize the squash filling based on your taste and what you have on hand. For example, swap fresh thyme or sage for the rosemary, or other warming spices like sumac or paprika for the coriander. Go heavy on the chiles if you want a spicier kick. For an extra-luxe version, brown the butter before slipping it into the filling. Whichever route you go, season the squash boldly and confidently, tasting as you go, until all of the flavors sing. —EmilyC
Test Kitchen Notes
This recipe is shared in partnership with Kerrygold. —The Editors
- Prep time 15 minutes
- Cook time 1 hour
- Serves 4 to 6
large (about 3 1/2 to 4 pounds) spaghetti squash, halved lengthwise and seeds and stringy flesh removed
Kosher salt and freshly ground black pepper, to taste
aged cheddar cheese (such as Kerrygold Dubliner), shredded and divided (about 1 1/2 cups in total)
melted butter (salted or unsalted), divided
finely chopped rosemary
coriander seeds, finely crushed or ground
Aleppo pepper, or to taste
finely chopped chives
- Heat oven to 425℉. Line a sheet pan with foil or parchment paper.
- Rub the cut side of each squash half with about 2 teaspoons olive oil, or enough to coat, and season with salt and pepper. Roast, cut-side down, on the prepared pan until the interior is fork tender, about 40 minutes.
- Meanwhile, make the cheesy panko topping: In a small bowl, mix together the panko, 1 cup shredded cheddar, and 1 tablespoon melted butter until evenly integrated. Season with a few pinches of salt and pepper; set aside.
- Remove the pan from the oven, and carefully flip the squash. Use a fork to scrape the flesh from the outer peels into long strands. Leave the outer peels on the pan.
- Place the squash in a medium bowl. (Tip: Drain off any excess water that cooked out of the squash to concentrate its flavor.) Add the remaining 3 tablespoons melted butter, rosemary, coriander, Aleppo pepper, and the remaining 1/2 cup of shredded cheddar; mix until combined. Season to taste with salt and pepper.
- Spoon the squash mixture back into the peels, and sprinkle the cheesy panko topping evenly over each half. Roast for about 20 minutes longer, or until the cheese is melted and the crumbs are golden brown. Sprinkle the chives over the top of each half. Serve warm, directly from the peels.