THE BEST SPAGHETTI SQUASH CASSEROLE

4.77 - 388 votes

By Carine

sweetashoney.co

KETO

GLUTEN-FREE

6.7g

net carbs

INGREDIENTS

– 1 whole spaghetti squash KETO ALFREDO SAUCE – 1/4 cup Unsalted Butter – 1 cup heavy cream – 1/2 cup Unsweetened Almond Milk – 3 garlic cloves crushed – 1/4 cup fresh parsley finely chopped – 1 teaspoon salt – 1/2 teaspoon Pepper – 1 1/2 cup Shredded Parmesan TOPPING – 1 cup shredded mozzarella cheese FOR THE CHICKEN ALFREDO OPTION ADD – 14 oz Rotisserie Chicken breast

Cut the Squash

Using a sharp knife, cut off the extremities of the spaghetti squash. Stand the squash upright on the benchtop, placing a chopping board under it, and cut the squash lengthwise to divide it in half.

1

Remove Seeds

Use a tablespoon to scrape out all the spaghetti squash seeds and discard them.

2

Brush, Cook the Squash

Brush the cut side of each squash with olive oil or spray oil all over. Place each half squash, cut-side down, onto the prepared baking tray. Bake the squash for 30-40 minutes in an oven preheated to 400°F (200°C).

3

Scrape the Flesh

Remove from the oven, flip over the two squashes using an oven mitten to avoid burning yourself. Let the steam evaporate for 10 minutes. Then, keeping the oven mitten on, hold the squash with one hand and pull apart the spaghetti with a fork, scraping the flesh.

4

Put in Dish

Place all the spaghetti noodles into the prepared baking dish.  Spread evenly to cover the dish. Set aside while making the sauce.

5

Make the Alfredo Sauce

6

In a small saucepan, melt butter over low heat. Stir in heavy cream, crushed garlic, salt, pepper, and shredded Parmesan cheese. Stir and cook on low heat, simmering the sauce for 1-3 minutes until cheese is melted and the sauce thickens and strings of cheese form.

Assemble the Casserole

7

Pour the sauce all over the baking dish containing the baked spaghetti squash noodles and use a spoon to combine the sauce with the vegetable spaghetti. Stir well to make sure all the noodles are covered with the sauce.

Add Cheese

8

Add shredded mozzarella all over the baking dish and bake at 350°F (180°C) for 15 minutes.  Then, if cheese is not broiled yet, switch the oven to broil mode for 1-2 minutes to broil the cheese on top.

NET CARBS FAT PROTEIN

6.7 grams

24.3 grams

19.8 grams

SERVINGS

TIME

Serving: 1 Bowl (1/2 Cup) Makes: 9 Bowls

Prep: 40 Minutes Cook: 20 Minutes

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