Yellow squash, zucchini, butternut squash, hubbard squash, acorn squash, spaghetti squash, winter squash, oh my! So many yummy varieties to choose from! You’ve come for the keto squash recipe list, so let’s get to it!
Roasting butternut squash with herbs and garlic gives this healthy soup a more complex flavor. A bit of maple syrup adds sweetness, while a splash of apple-cider vinegar brightens up the flavors. This easy recipe requires just 15 minutes of active prep time, but you can cut down on that even more by buying precut squash.
Preheat oven to 400 degrees F (200 degrees C). Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture.
Still, I’ve actually found that there are ways to incorporate moderate-carb winter squash in a low carb diet. Of these, delicata squash is the lowest carb in the bunch. Delicata squash is a perfect vehicle for meat filling. Once you scoop out the seeds and roast it, it has a nicely generous cavity just waiting to be stuffed.