If you’re searching for a super delicious, low-carb meal that will satisfy your cravings and leave you feeling full and energized, you’re in luck! We have found not one, but two amazing spaghetti squash recipes that are perfect for those on the keto diet.
Unbelievably Cheesy Veggie Pizza Spaghetti Squash Boats
First up, we have the unbelievably cheesy veggie pizza spaghetti squash boats. These boats are filled to the brim with ooey-gooey cheese and flavorful vegetables, making them the perfect comfort food for any occasion.
To make these delicious boats, start by preheating your oven to 400 degrees F. Next, cut your spaghetti squash in half and scoop out the seeds. Place the squash halves on a baking sheet and drizzle them with olive oil, salt, and black pepper.
Put the squash in the oven to bake for 30-40 minutes or until the squash is tender. While the squash is baking, prepare your toppings. You can choose any vegetables or toppings that you like, but we recommend using onions, mushrooms, bell peppers, and olives.
Once your squash is done baking, remove it from the oven and let it cool slightly. Use a fork to scrape out the spaghetti-like strands from the squash and place them in a bowl. Then, mix in your veggies and toppings, along with some tomato sauce and shredded cheese.
Spoon the mixture back into the spaghetti squash shells, top with more cheese, and bake in the oven for an additional 10-15 minutes or until the cheese is melted and bubbly.
Garlic Parmesan Spinach Stuffed Spaghetti Squash
If you’re looking for a more savory and sophisticated dish, give this garlic parmesan spinach stuffed spaghetti squash a try. This dish is bursting with flavor and is the perfect option for a fancy dinner party or special occasion.
To make this dish, start by preheating your oven to 375 degrees F. Cut your spaghetti squash in half and scoop out the seeds. Place the squash halves cut-side down on a baking sheet and bake them in the oven for 30-40 minutes or until the squash is tender.
While the squash is baking, prepare your stuffing. Sauté some spinach and garlic in a pan until the spinach is wilted. Mix in some cream cheese, parmesan cheese, and mozzarella cheese, along with some salt and black pepper.
Once your squash is done baking, remove it from the oven and let it cool slightly. Once it’s cool enough to handle, use a fork to scrape out the spaghetti-like strands and mix them in with the stuffing. Spoon the mixture back into the spaghetti squash shells and bake them in the oven for an additional 10-15 minutes or until the cheese is melted and bubbly.
Both of these recipes are delicious and filling, and are perfect for those on the keto diet. Give them a try and let us know which one is your favorite!
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