Cheesy Garlic Broccoli Spaghetti Squash | Keto | Low Carb | Cheap | Easy | Hearty
I love this hearty fall vegetarian dish! It’s relatively inexpensive and helps curb my craving for pasta. It can be enjoyed by those following a keto or low carb lifestyle.
Ingredients:
1 spaghetti squash
1t olive oil
1T butter
1T minced garlic
1 ounce cream cheese
1/2c heavy cream
1c shredded mozzarella cheese, divided
1/2c grated Parmesan cheese, divided
1 cup broccoli, cooked and cut into small florets
Salt and pepper to taste
Instructions:
- Preheat oven to 400 degrees.
- Cut spaghetti squash in half, lengthwise
- Remove seeds from squash
- Brush both sides of the squash with olive oil. Sprinkle with salt and pepper
- Place squash flesh side down on baking sheet and bake 40 minutes
- Remove from oven and reduce heat to 350 degrees
- Scrape out flesh from squash and place in a bowl
- In a pan over medium heat, melt butter. Once melted, add garlic and cook till light brown
- Add cream cheese to pan and stir till melted
- Add heavy cream and cook until it begins to bubble
- Add 2/3 cup mozzarella to pan and stir to melted.
- Add 1/4 cup Parmesan to pan. Stir.
- Add broccoli and cheese sauce to bowl with squash flesh. Combine.
- Fill squash skins with mixture. Top with remaining mozzarella and Parmesan cheese
- Bake at 350 degrees for 15 minutes. Broil 3-5 minutes until cheese is golden brown.
6 servings
8.3g net carbs per serving
For complete recipe and nutritional information, visit:
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Spaghetti Squash Primavera made with fresh vegetables simmered with a quick marinara sauce and topped with fresh mozzarella - easy, cheap, gluten-free and perfect for Meatless Mondays!
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Spinach Artichoke Spaghetti Squash
A healthier way to serve a favorite dip, this Spinach Artichoke Spaghetti Squash Recipe has squash combined with spinach, artichokes, and a creamy cheese sauce.
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The Best Spaghetti Squash Bolognese Recipe | Spaghetti Squash Gluten Free
This wonderful and easy Spaghetti Squash recipe is gluten free. The recipe makes more bolognese sauce than you'll need so throw the extra in containers and freeze for a busy/lazy dinner!
INGREDIENTS
• 1 large spaghetti squash, cut in half lengthwise and seeds removed
• 2 tsp olive oil
Bolognese sauce
• (This sauce recipe makes more than you’ll need for a single spaghetti squash. Freeze extra sauce and defrost for an easy dinner on a busy/lazy night.)
• 1 lb ground beef
• 1 lb ground Italian sausage
• 1 medium carrot, coarsely chopped
• 2 celery stalks, coarsely chopped
• ½ medium onion, coarsely chopped
• 5-8 garlic cloves, crushed
• 1 tbsp olive oil
• 2 tbsp butter
• 2 tbsp tomato paste
• 28 oz canned crushed tomatoes
• 28 oz canned petite diced tomatoes
• Salt & pepper to taste
• 1 tsp dried oregano
Other
• 8 oz mozzarella cheese, shredded
• 2 tbsp pecorino romano cheese, grated
• 2 tbsp parmesan cheese, grated
• Fresh basil leaves (for garnish)
DIRECTIONS
1. Preheat oven to 400F.
2. Cut spaghetti squash in half lengthwise and rub inside flesh with olive oil. Place cut side down on a baking sheet and bake for 45 minutes. Remove from oven and let cool as is on the baking sheet for at least 10 minutes before handling.
3. In a food processor, put onions, carrots, celery, and garlic and process until finely chopped and set aside.
4. Heat a large sauté pan or sauce pot over medium high heat and add ground beef and ground sausage. As the meat is cooking, break it up into a fine crumble consistency and let brown a little for 1-2 minutes after fully broken up.
5. Add processed vegetable to meat and mix well. Cook for 2-5 minutes or until very soft and fragrant. Season with salt and pepper. Add butter and mix well until melted.
6. Add tomato paste and mix until well incorporated. Cook for 1-2 minutes.
7. Reduce heat to low and add crushed and diced canned tomatoes. Season again with salt and pepper, add oregano, cover and simmer for 20-30 minutes.
8. After squash has cooled, scrape flesh out into a large mixing bowl and add about 1 cup of Bolognese sauce and mix a little. Be careful when scrapping out the squash flesh to not damage the outer shell.
9. Add mixed sauce and squash back into the outer shells and top with pecorino romano cheese, parmesan cheese and shredded mozzarella. Spray with olive oil and bake in oven for about 20 min or until cheese is fully melted and beginning to brown.
10. Remove from oven and transfer to serving platter. Garnish with hand torn fresh basil leaves.
Enjoy!
COOKING EQUIPMENT
Cuisinart DFP-14BCNY 14 Cup Food Processor, Silver -
Duxtop Professional Portable Induction Cooktop, Commercial Range Countertop Burner, 1800 Watts Induction Burner with Sensor Touch and LCD Screen, P961LS/BT-C35-D -
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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Cheesy Garlic Parmesan Spinach Spaghetti SQUASH
On this week's episode of Crazy Delicious Cooking we're serving up a low carb option. Honestly I feel like a lot of people forget about spaghetti squash as a pasta substitute. It does take a little longer to prepare than pasta but it tastes amazing and is a nutrient-dense food, meaning it's low in calories but high in several key vitamins and minerals. In particular, spaghetti squash is a good source of fiber, vitamin C, manganese, and vitamin B6. So skip the pasta next time and try out our recipe for Cheesy Garlic Parmesan Spinach Spaghetti Squash.
There are no side dishes needed with this one - just one spaghetti squash, split down the middle and shared between two people. For this recipe the real star of the show is the sauce. It's creamy, it's garlicky, it's thick, it's freaking delicious! Roasting the spaghetti squash takes the most time in this process so make sure you have enough time set aside (approx. 40-60 mins).
We promise you won't be disappointed by this recipe. So follow along and make it for yourself and leave a comment below!
Ingredients:
1 medium spaghetti squash
1 Tablespoon minced garlic
Olive oil
5 oz. fresh spinach
1/2 cup heavy cream
1 Tablespoon cream cheese (optional but delicious!)
1/2 cup grated parmesan cheese
Salt and pepper to taste
Grated mozzarella cheese for topping
Intro:
Happy by MBB
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