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Keto Baked Spaghetti Squash
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Keto Baked Spaghetti Squash

This Keto Baked Spaghetti Squash is tender, golden, and perfectly roasted to bring out its natural sweetness. Tossed with rich, flavorful ingredients, it’s a cozy dish that satisfies cravings without the carbs.
Course Mains
Cuisine American
Keyword Spaghetti
Dietary Preference Gluten-Free, Keto
Cooking time Over 1 Hour
Main Ingredient Vegetables
Skill Level Beginner
Total Time 1 hour 30 minutes
Servings 6 people
Calories 162 kcal

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 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 one hour or until fork tender.
  • Remove cooked squash from oven and let cool before scooping out flesh into separate baking dish.
  • Beat 1 egg and add to squash flesh. 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 additional 10 minutes or until cheese is melted and lightly browned.
  • Serve hot, and enjoy.

Notes

  • Top Spaghetti Squash Bake with cooked ground meat such as beef, turkey, or chicken for added protein.
  • Substitute provolone cheese with grated Parmesan or crumbled feta cheese.
  • Add minced garlic or diced onion to the squash mixture before baking for an extra layer of flavor.
  • Use butternut squash instead of spaghetti squash for a sweeter, nuttier taste. However, it does contain a higher carb content, and should only be consumed in moderation. 
  • Scoop out the seeds and roast them for a nutritious and crunchy treat. 
  • If you’re short on time, you can cook spaghetti squash in an Instant Pot for a faster cooking time. 
  • To achieve a more intense caramelization when roasting spaghetti squash, flip the squash cut side up for the last 10 minutes.  

Nutrition

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