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Keto Baked Spaghetti Squash

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Per serving: 169 calories, 8 g protein, 7 g carbohydrates, 12 g fat
 

Keto Baked Spaghetti Squash

TOTAL TIME: 45 minutes to 1 hour roasting time, including 30 minutes prep time
SERVES: 6

INGREDIENTS:

  • 1 whole spaghetti squash
  • 2 Tbsp olive oil
  • ½ Tbsp sea salt
  • 1 Tbsp black pepper
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 egg
  • 2 fresh tomatoes, sliced
  • 5 slices / 145 g provolone cheese

DIRECTIONS:

  1. Preheat oven to 400 degrees F / 204 degrees C. 

  2. Cut squash in half and remove all seeds with a spoon.

  3. Drizzle olive oil into the squash halves. Divide the salt, pepper, oregano and thyme evenly between the squash halves. 

  4. Spray a 9 X 13” glass baking dish evenly with non-stick spray.

  5. In the baking dish roast squash, cut side down, until it is tender, about 1 hour.

  6. Cool squash completely before scooping. Scoop roasted squash into a second 9 X 13” glass baking dish. Add the egg and mix it into the squash. 

  7. Remove the stems of the tomatoes and slice both in half. Next, slice the tomato halves, making 4 to 5 slices out of each half. 

  8. Place the tomato slices on top of the squash. Place the cheese slices on top of the tomatoes and bake until the cheese is melted and browned, about 10 minutes.

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*Any comments on our blog or websites relating to weight loss results may or may not be typical and your results will vary depending on your diet and exercise habits.

***Always consult a professional before making any significant changes to your health.

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