Low Carb Cheesy Spaghetti Squash

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    45 min

  • ready time

    ready time

    1 h 0 min

Low Carb Cheesy Spaghetti Squash

Do you need a new way to enjoy spaghetti squash? Here is a delicious Low Carb way to switch things up. Tender, roasted spaghetti squash is scooped of all its sweet flesh and combined with ooey, gooey shredded cheese. The mixture is placed back into the spaghetti squash shells and topped with more cheese and some chopped parsley. Then everything is baked to golden brown gooey perfection. It would be a delicious side to have alongside a thick juicy steak or a grilled chicken breast.

Do I have to use olive oil?

No, you can use any Keto-friendly fat like ghee or avocado oil to rub onto the outside of the squash.

How long does the squash take to roast?

For the size of squash called for in the recipe, the cooking time will roughly be 40-45 minutes at 400 F.

Can I cut my squash in any direction?

Cutting the squash lengthwise will shorten the spaghetti squash strands, which is what we chose to do in this recipe. However, if you want longer strands, cut the squash in half horizontally.

Serving suggestions

Serve this cheesy spaghetti squash with a Mediterranean-style Chicken Salad like this one:

https://www.carbmanager.com/recipe-detail/ug:47d99c89-a4f4-b787-28b1-824422739962/low-carb-mediterranean-kale-salad-with-pan-seared-chicken-breast

  • Net Carbs

    6.6 g

  • Fiber

    1.6 g

  • Total Carbs

    8.2 g

  • Protein

    6.9 g

  • Fats

    8.4 g

131 cals

Low Carb Cheesy Spaghetti Squash

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Spaghetti squash

    Spaghetti squash

    3 lb

  • Extra virgin olive oil

    Extra virgin olive oil

    1 tbsp

  • Garlic

    Garlic

    2 clove

  • Salt, sea salt

    Salt, sea salt

    1.5 tsp

  • Mozzarella cheese, whole milk

    Mozzarella cheese, whole milk

    3 cup, shredded

  • Parsley

    Parsley

    2 tsp, chopped

Recipe Steps

steps 6

1 h

  • Step 1

    Preheat an oven to 400 F. Cut the spaghetti squash lengthwise and scoop out the seeds. Rub the squash with the olive oil and flip them cut side down.
    Step 1
  • Step 2

    Roast the squash for 40-45 minutes until browned and tender when poked with a knife.
    Step 2
  • Step 3

    Allow the squash to cool slightly before scooping out the flesh into a large mixing bowl.
    Step 3
  • Step 4

    Add in 2 ½ cups of cheese, sea salt, and grated garlic cloves. Mix well.
    Step 4
  • Step 5

    Scoop the mixture back into the spaghetti squash and top with ½ cup of cheese.
    Step 5
  • Step 6

    Sprinkle on chopped parsley. Place back into the oven for 10-12 minutes until the cheese has browned and is melted.
    Step 6

Comments 2

  • SueB

    SueB 3 years ago

    OMG this good…only problem is I want to eat the whole squash instead of half 🤪

    • Lubs22

      Lubs22 3 years ago

      Super delicious. I put the squash in the instant pot for about 10 minutes on “Pressure Cooker” setting then followed the directions. It only needs 2 cups of cheese not 3, maybe less. . Put it in the over at 425 degrees for 10 minutes to brown up a bit. I added a little part and Italian season on top. My only hang up is the serving size. Please use cups as measurement. I’m guessing “bowl” means a squash bowl but that’s not standard.