Low Carb Recipes Spaghetti Squash

Keto Spaghetti Squash Casserole with Alfredo Sauce

WEBAug 21, 2020 · Let the steam evaporate for 10 minutes. Then, keeping the oven mitten on, hold the squash with one hand and pull apart the …

Rating: 4.9/5
1. Preheat oven to 200°C (400°F).
2. Grease a 1.5-liter square glass or ceramic baking dish with butter or a rectangle 13-inch (33 cm) x 9-inch (22 cm) baking dish. Set aside.
3. Line a large baking tray with parchment paper. Set aside.
4. Using a sharp knife, cut off the extremities of the spaghetti squash.

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Buttery Spaghetti Squash with Garlic and Parmesan

WEBFeb 2, 2020 · Melt the butter in a large skillet, then add the garlic. Cook for 2-3 minutes until the garlic starts to turn light brown. Add the cooked …

1. Melt the butter in a large skillet, then add the garlic. Cook for 2-3 minutes until the garlic starts to turn light brown.
2. Add the cooked spaghetti squash, together with the salt and black pepper. Continue to cook until the squash has warmed through.
3. Finally, add the shredded Parmesan, stir to mix, then serve, garnished with fresh oregano leaves and extra butter, if you like.

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Spaghetti Squash Casserole Well Plated by Erin

WEBJan 19, 2018 · The squash strings should look like spaghetti. Reduce the oven temperature to 350 degrees F. Heat the olive oil in a large, deep …

1. Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash according to this recipe for Roasted Spaghetti Squash. When cool enough to handle, pull the squash strings out of the squash's center with a fork and transfer to a large mixing bowl. The squash strings should look like spaghetti.
2. Reduce the oven temperature to 350 degrees F. Heat the olive oil in a large, deep skillet over medium high. Add the turkey, onion, bell pepper, salt, and black pepper. Cook, breaking apart the meat, until meat is browned and the vegetables are tender, about 8 minutes. Add the drained tomatoes, garlic, Italian seasoning, and red pepper flakes. Let cook until most of the liquid from the tomatoes has cooked off, about 4 minutes, and then add the reserved squash. Cook and stir until most of the remaining liquid has cooked off, about 1 to 2 minutes more, increasing the heat if needed. Stir in 1/2 cup of the shredded cheese. There may be some liquid remaining in the pan.
3. Lightly coat a deep 8x8-inch baking dish or 2-quart casserole dish with nonstick spray. With a slotted spoon, scoop the squash mixture into the pan in an even layer, discarding any excess liquid (some in the pan is OK—just not too much). Bake, uncovered, for 20 minutes. Remove from the oven and sprinkle with the remaining 1/2 cup cheese, and then return to the oven and bake until the cheese melts, about 5 to 10 additional minutes. For an extra-golden-brown top, place the casserole under the broiler for a few minutes. Remove from the oven, sprinkle with parsley and/or basil, and let rest 5 minutes. Serve hot.

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