Keto Spaghetti Squash
You will love this easy keto spaghetti squash recipe, perfect for the whole family. This is one of the best pasta replacements on keto!
Servings: 4
Calories: 110kcal
Ingredients
- 1 spaghetti squash
- 1/4 red bell pepper chopped
- 1/4 onions chopped
- 2 tbsp olive oil
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/4 tsp thyme
- 1/2 tsp bouillon powder
- 1/2 tsp salt to taste
- parsley to garnish, optional
- pepper flakes to garnish, optional
- pinch of salt and black pepper for baking the spaghetti squash
Instructions
How to prepare the spaghetti squash
- Preheat your oven to 400F.
- Poke about 4 to 5 holes on each side of the spaghetti squash vertically.1 spaghetti squash
- Microwave for 3-4 minutes.
- When done, allow to cool down a bit, then cut out the stem and cut open vertically.
- Use a metal spoon to scoop away all the seeds from the center.
- Use a brush to lightly apply some olive oil to it and sprinkle just a bit of salt and pepper.pinch of salt and black pepper
- Line a baking pan with parchment paper, and place the spaghetti squash face down on the parchment paper.
- Put in the oven and set the timer for 30 minutes.
How to prepare spaghetti squash sauce
- Add 2 tablespoons of olive oil to a pan, then add the chopped onions.1/4 onions, 2 tbsp olive oil
- After a minute, add the chopped bell peppers and stir for about 5 minutes on medium-low heat. Leave on low heat.1/4 red bell pepper
- Bring out the spaghetti squash when done, and let cool down for a few minutes.
- After cooling, grab a fork and remove as many strands as you can from the inside.
- Add the spaghetti squash and spices to the pan with the veggies and stir for about 5 minutes.1/4 tsp cayenne pepper, 1/2 tsp garlic powder, 1/4 tsp thyme, 1/2 tsp bouillon powder, 1/2 tsp salt
- Garnish with parsley and pepper flakes, if you wish, and you’re ready to eat!parsley, pepper flakes
Notes
This recipe serves 4 and has 9g net carbs per serving.
- Poke small holes in the spaghetti squash before putting it in the microwave to soften it.
- If you like your spaghetti firm in texture, 30 minutes is all you need. If you want it softer, leave for an extra 10 minutes in the oven.
- After shredding the spaghetti squash and adding it to the pan with the veggies, taste for salt BEFORE you add more spices. Remember, some salt and black pepper were already added before the spaghetti squash was put in the oven.
Nutrition
Calories: 110kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 93mg | Potassium: 286mg | Fiber: 2g | Sugar: 4g | Vitamin A: 615IU | Vitamin C: 15.1mg | Calcium: 56mg | Iron: 0.8mg
