A spoonful of keto spaghetti squash
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SUPER Cheesy Keto Spaghetti Squash

This low carb and keto spaghetti squash is the ultimate, cheesy and SUPER delicious comfort food casserole - one of those recipes that warms you from inside out!
Course Main Course
Cuisine American
Keyword carbs in spaghetti squash, how do i make keto spaghetti squash, how many carbs in keto spaghetti squash, keto spaghetti squash
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 8 Bowls
Calories 319kcal
Author Lindsey

Ingredients

  • 1 Spaghetti Squash
  • Vegetable Oil for cooking the spaghetti squash
  • 1 1/2 Cups Cheddar Cheese shredded
  • 1 Cup Gruyere shredded
  • 2 Tablespoons Butter unsalted
  • 1/4 Teaspoon Cayenne Pepper
  • 1/4 Teaspoon Nutmeg
  • 1/4 Teaspoon Black Pepper
  • 1 Teaspoon Salt
  • 1 Cup Heavy Cream
  • 1/2 Teaspoon Thyme

Instructions

  • Preheat oven to 400 F.
  • Carefully cut the spaghetti squash in half, lengthwise. I do this by inserting the tip of a sharp knife and carefully rocking the knife back and forth.
  • Use a spoon to scrape the insides (wet strings and seeds) from the spaghetti squash (see photo for reference).
  • Brush cut sides of the spaghetti squash with vegetable oil.
  • Place spaghetti squash, cut side down, on a baking sheet and bake in the preheated for 35-45 minutes (cook time will vary depending on the size of your squash). You'll know your squash is done when a fork can easily scrape strings from your squash. If it seems raw, toss it back in.
  • Lower the oven temp to 350 F.
  • In a small bowl, mix the cheeses and set aside.
  • In a large saucepan, melt the butter on medium heat.
  • Add cayenne, nutmeg, pepper and salt. Stir ingredients together to combine.
  • Add the cream and stir everything together.
  • Stir 1/2 the shredded gruyere and cheddar, stirring constantly so the cheese combo doesn't burn on the bottom
  • Stir in the spaghetti squash, and evenly coat.
  • Pour the keto spaghetti squash into a 9x13" casserole dish and top it with the remaining cheese.
  • Cook spaghetti squash in the oven for 25 minutes, or until the cheese on the top starts to lightly brown around the edges.
  • Cool slightly before serving, and enjoy!

Notes

  • Add shredded rotisserie chicken for extra protein!

Nutrition

Calories: 319kcal | Carbohydrates: 9g | Protein: 11g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 88mg | Sodium: 534mg | Potassium: 186mg | Fiber: 1g | Sugar: 3g | Vitamin A: 21.3% | Vitamin C: 3.5% | Calcium: 36.7% | Iron: 3%