Pumpkin Cream Keto Spaghetti Squash Side Dish

0 0
Pumpkin Cream Keto Spaghetti Squash Side Dish

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 Medium to large spaghetti squash
1 tsp salt
2 tbsp extra virgin olive oil
4 sage leaves
1 tbsp, minced garlic
1 cup 100% pumpkin puree
2 tsp cajun seasoning
1/4 cup parmesan cheese
4 ounces cream cheese
1/4 cup chicken broth
1/4 cup heavy cream
1/4 tsp salt

Nutritional information

3g
Net Carbs
139
Calories
11g
Fat
6g
Carbs
3g
Protein
3g
Fiber
  • 45 minutes
  • Serves 8
  • Medium

Ingredients

Directions

Share

What’s better than squash? A squash inside of a squash! The pumpkin cream sauce in this Pumpkin Cream Keto Spaghetti Squash recipe takes center stage when tossed with al dente spaghetti squash and served in its belly for show.

This Keto Spaghetti Squash recipe comes from my holiday cookbook, Keto All the Way!

For another great way to prepare spaghetti squash, be sure to try my Cajun Spaghetti Squash recipe next.

(Visited 536 times, 1 visits today)

Steps

1
Done

This recipe requires two skillets.

2
Done

First, poke holes in your spaghetti squash and microwave for 15-20 minutes.

3
Done

When spaghetti squash is done (poke it with a fork, if it goes all the way through easily, it ’s done), cut in half the long way. Remove the seeds and discard. Then, scoop out the squash noodles using a large metal spoon, they should come out easily. Set spaghetti aside, and keep empty the squash shell (you will fill it later).

4
Done

In a small skillet, add pumpkin puree, cajun seasoning, chicken broth, parmesan, salt, heavy cream, and cream cheese. Cook on low until bubbly and let reduce in half.

5
Done

In a large skillet, add olive oil, garlic, and sage leaves. Cook on low until the sage leaves crisp up. Remove crispy sage leaves and set aside.

6
Done

Add the spaghetti to the skillet and toss. Sautee for about 3 minutes.

7
Done

Finally, toss the spaghetti with the pumpkin cream sauce and simmer for another 5 minutes.

8
Done

Pour the creamy spaghetti into the cavern of the spaghetti squash, sprinkle with crispy sage leaves, and serve. Enjoy!

Amanda C. Hughes

Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge. Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, many of the links on my blog are affiliate links, which helps to pay down the cost of keeping this blog up and running.

keto cauliflower mash
previous
The Best Keto Cauliflower Mash Recipe Ever
keto stuffing
next
Fluffy Keto Stuffing with Onion & Sage
keto cauliflower mash
previous
The Best Keto Cauliflower Mash Recipe Ever
keto stuffing
next
Fluffy Keto Stuffing with Onion & Sage

One Comment Hide Comments

I’m sorry to be the one to tell you this, but neither pumpkin puree or spaghetti squash are keto because they BOTH have starch in them and that increases blood sugar by 100% in 15 minutes and 250% in 30 minutes according to research. I realize the UDA NDB doesn’t specifically always identify starch content but I’ve done the math years ago when I stopped eating it because of the starch. I recognize this will be a surprise to you because almost no one has bothered to notice the difference in the Total Carbs minus fiber and sugars should be the exact same number as the Total carbs. The reason they are NOT equal is there is STARCH in spaghetti squash and pumpkin puree but the spaghetti squash has almost the same starch content as does a slice of bread.

Add Your Comment