Keto Stuffed Spaghetti Squash with Spinach and Cheese

Satisfy your pasta cravings with a low carb, keto-friendly alternative. With plenty of possible modifications, you’ll surely be able to indulge in your favourite Italian flavours with a nutritious, healthy way.

Course Dinner

Cuisine Keto, Low Carb

Keyword stuffed spaghetti squash

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 252kcal

Author Rayane Chehab, MS, RDN

Ingredients

1 squash small
2 cups baby spinach leaves fresh
2 cloves garlic
1 cup bacon slices, cut in pieces
½ cup cheddar cheese grated
½ cup heavy cream
¼ cup onion finely cut
1 tsp Italian herbs

US Customary - Metric

Instructions

Preheat the oven at 200°C or 390F.
Wash thoroughly the spaghetti squash and cut in halves longitudinally. Remove carefully all the seeds on the top. Then, with the help of a big fork, brush the entire surface of the spaghetti squash, this will help remove the seeds and separate the spaghetti strands.
In a non-stick pan over a low medium heat place the bacon and the onion and allow them to golden until both are toasted. Add the spinach, milk cream, crushed garlic and fine herbs. Mix everything thoroughly until obtaining a homogeneous mix.
Spread this mixture over each half of the spaghetti squash and combine very well with the spaghetti strands. Cover with cheddar cheese and cook for about 45 minutes.
Remove from the oven, you can sprinkle a little bit of parmesan cheese, serve when hot.

Nutrition