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Keto Baked Spaghetti Squash

Course Mains
Cooking time Over 1 Hour
Main Ingredient Vegetables
Skill Level Beginner
Total Time 1 hour 30 minutes
Servings 6 people
Calories 162123123kcal

Ingredients

  • 1 spaghetti squash whole
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • Olive oil cooking spray
  • 1 egg
  • 2 slices tomatoes
  • 5 slices provolone cheese

Instructions

  • Preheat oven to 400 degrees F / 204 degrees C.
  • Cut 1 spaghetti squash in half lengthwise and scoop out seeds.
    1 spaghetti squash
  • Drizzle 2 tablespoons olive oil over spaghetti squash halves, then evenly season with 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon sea salt, and 1 teaspoon black pepper.
    2 tablespoons olive oil, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon sea salt, 1 teaspoon black pepper
  • Spray a 9 x 13-inch glass baking dish with Olive oil cooking spray. Place spaghetti squash cut side down in dish.
    Olive oil cooking spray
  • Roast spaghetti squash in oven for 1 hour or until fork tender.
  • Remove cooked squash from oven and let cool before scooping out flesh into a separate baking dish.
  • Beat 1 egg and add to squash flesh and mix well.
    1 egg
  • Place 2 slices tomatoes on top of squash mixture, followed by 5 slices provolone cheese.
    2 slices tomatoes, 5 slices provolone cheese
  • Return dish to oven and bake for an additional 10 minutes or until cheese is melted and lightly browned.
  • Serve hot, and enjoy.

Nutrition

Calories: 162kcal | Net carbs: 4g | Fat: 12g | Protein: 8g