How to make the best keto spaghetti squash recipes – from carbonara to lasagna and beyond
Now, the internet diet police will tell you that squash is off limits on keto, but spaghetti squash is surprisingly low in carbs – and even more so when you distract the recipe with some protein. In fact, according to the USDA, spaghetti squash is 5.5 net carbs per cup. That’s not too bad at all if you just enjoy in moderation. Plus, even if you’re not on keto, you’re probably not going to eat an entire spaghetti squash in one sitting.
Most of my keto spaghetti squash recipes start off by roasting a fresh spaghetti squash. It’s super easy, just follow these simple instructions:
- Preheat oven to 350 degrees
- Slice the spaghetti squash in half lengthwise, drizzle lightly with olive oil and sprinkle with salt and pepper.
- Poke the skin with a fork a few times.
- Place face down, and cook in the oven for 45 to 1 hr or until “spaghetti” is removed easily from squash.
For a quick finish if you’re getting impatient, you can microwave it for 5 minutes at a time (don’t put any metal pans in the microwave).
It’s ready when you can easily use a spoon or fork to scoop out the innards. If you want to serve your recipe in the shell of the squash, be careful when removing the “spaghetti”, it’s easy to poke a hole in the rind once cooked.
There is something satisfying about scooping spaghetti squash out of its shell after it’s been roasted. It’s like nature’s perfect little noodle and a great alternative to the ever-popular zoodle made out of zucchini or summer squash. The best part is you don’t need any fancy kitchen gadgets, the consistency is perfect every time.
Now that your squash is roasted, try one of these amazing keto spaghetti squash recipes:
I’m really glad I made this version of keto carbonara because this is definitely going to be a repeat side dish from now on. The combination of bacon and cheddar is absolute perfection. If you serve it next to seasoned steak or chicken thighs, it will be a filling and hearty meal made of high quality, delicious ingredients.
Layers of meatballs and sauce, roasted spaghetti squash, and melted cheese make a wonderful alternative to the traditional carb-filled lasagna. I like to serve it alongside a fresh salad to balance out the heaviness of the meatballs and cheese. Sprinkle it with a little fresh-grated parmesan and it’s flavorful and filling recipe that will satisfy any cravings you have for the noodly Italian favorite
The cream sauce in this recipe is easy – heavy cream all day, baby. If you want it thinner, add chicken broth, but in this case, we want it creamy, so we let it cook for about 20 minutes until it reduces to a nice, thick creamy sauce that sticks to the noodles instead of sliding off.
What’s better than squash? A squash inside of a squash! The pumpkin cream sauce in this recipe takes center stage when tossed with al dente spaghetti squash and served in its belly for show. It makes the perfect accompaniment to a nice pork tenderloin or roasted turkey dinner. It also makes a wonderful keto-friendly Thanksgiving side dish, that even your carb-loving family will enjoy.