Keto Spaghetti Squash Casserole
Keto Spaghetti Squash Casserole has garlic, chive cream cheese, herbs de Provence, and mozzarella cheese.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350.
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Continue Reading at Joyfilledeats →Chef's Notes
Nutrition: each 1/2 serving (1/6th of the recipe) has 4 NET carbs.
Fuel Pull Option: sub in 2 egg whites and 6 wedges light cheese for the cream cheese (such as Laughing Cow). With these options, each 1/2 cup serving will have 3 grams of carbs and 5 grams of fat.
To Bake Spaghetti Squash: I cut my spaghetti squash in half, seeded it, and baked it upside down on a baking sheet for 40 minutes at 400. Look within the post for links to microwave and pressure cooker instructions.
To Reheat: keep refrigerated in an airtight container until ready to reheat. Warm it in the microwave for 1-2 minutes or until hot all the way through.
To Freeze: place the cooked casserole in a container that is sealed and freeze for up to 6 months. Thaw and heat when ready to serve.
Substitutions: you can replace the mozzarella with swiss, cheddar, or any other cheese that you enjoy.
Prep Ahead: prepare the spaghetti squash ahead of time and store it in the fridge until you are ready to prepare the meal.
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Reviews from the Original Source
I used Boursin in place of the cream cheese and it was delish!
This is so awesome!!! Can't wait to try them all!!!
I made this for dinner last Wednesday and it was delicious! I’m pretty sure it’s my new favorite way to eat spaghetti squash! :)
This was amazing! My husband raved about and asked me to make it again two days later :)
I really enjoyed this! Something different for a change. I didn't have the spice called for, so I just omitted it.
Delicious! Looking forward to having leftovers for lunch!
This is my favorite way to eat spaghetti squash - so delicious!
same as above....THANK you for this recipe....delicious. I have some leftover that I would like to freeze? How do I do that and then when ready to eat do I defrost first, or, reheat frozen and how? Thank You, Lynnita. Please respond if you can
I doubled the amount of spaghetti squash - still delicious! Thank you! My garden is full of spaghetti squash this summer. :)
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