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prep time
10 min
cook time
1 h 0 min
ready time
1 h 10 min
Low-Carb Creamed Spinach Stuffed Butternut Squash
As Thanksgiving approaches, it's time to dive into a world of delectable seasonal recipes. One standout option that will elevate your holiday table is the Low-Carb creamed spinach stuffed butternut squash. Not only does it suit your Low-Carb diet, but it's also a fantastic make-ahead Thanksgiving recipe that's bound to impress your guests.
Is butternut squash Keto?
Typically, butternut squash is not considered Keto-friendly due to its moderate carb content. However, with our Low-Carb creamed spinach stuffed butternut squash, we've found a way to indulge in the delicious flavors of butternut squash while keeping carbs in check. By hollowing out some of the squash and filling it with a creamy spinach mixture, you can enjoy a taste of this fall favorite without compromising your low-carb goals.
How to customize this recipe?
Customization is key when preparing this dish. While the recipe is divine as-is, feel free to add your personal touch. Enhance the texture and flavor by incorporating crispy bacon crumbles or toasted pine nuts. For a hint of heat, a pinch of red pepper flakes does wonders. Experiment with different cheeses like nutty Gruyère or sharp cheddar to create a unique profile.
How to make this stuffed butternut squash in advance?
If you're striving for a stress-free Thanksgiving, the make-ahead aspect of this recipe is a game-changer. Bake the squash and prepare the creamed spinach filling a day or two in advance. Store them separately in airtight containers in the fridge. When Thanksgiving arrives, assembling, baking, and serving becomes a breeze. This clever approach allows you to fully savor the holiday moments without being tied to the kitchen.
Net Carbs
7.5 g
Fiber
2.3 g
Total Carbs
9.9 g
Protein
5.3 g
Fats
15.5 g
188 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butternut Squash
1 medium
Salt
0.5 tsp
Butter
1 tbsp
Onion
0.5 small
Garlic
2 clove
Spinach
400 g
Heavy Whipping Cream
0.5 cup
Creme fraiche
0.5 cup
Mozzarella cheese, whole milk
0.5 cup, grated
Parmesan cheese, fresh (hard)
0.25 cup, shredded
Parsley
2 tbsp
Recipe Steps
steps 6
1 h 10 min
Step 1
Preheat your oven to 180C/350. Cut the butternut squash in half and place the halves into a deep roasting pan, skin side down. Season with ½ tsp of salt and roast for 30 minutes. Once roasted, scoop out the seeds and some of the flesh and set aside.Step 2
In the meantime, prepare the creamed spinach. Finely chop the onion, mince the garlic, and roughly chop the spinach. Add the butter to a skillet over medium heat.Step 3
Add the onion and sauté for 2 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant, then add the spinach. Cook until wilted.Step 4
Mix in the cream and crème fraiche, and simmer gently for 3-4 minutes until thickened. Season to taste and let cool for 10 minutes. Mix in the mozzarella cheese.Step 5
Once the butternut is roasted, spoon the creamed spinach into the hollows of each butternut and top with Parmesan cheese. Return the stuffed butternut squash halves to the oven and roast for 10 minutes until golden.Step 6
Garnish with chopped parsley and serve!
