Enjoy a delicious low-carb alternative to traditional spaghetti with this cheesy baked spaghetti squash recipe. It's packed with flavor and perfect for a keto-friendly meal!
Ingredients: 1 medium spaghetti squash. 1 tablespoon olive oil. Salt and pepper to taste. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup marinara sauce sugar-free for keto.
Instructions: Get the oven ready by heating it up to 400F 200C. Split the spaghetti squash in half down the middle, and then scoop out the seeds. Add salt and pepper to the inside of each squash half and brush it with olive oil. Lay the squash halves on a baking sheet that has been lined with parchment paper, cut side down. Put the squash in the oven for 30 to 40 minutes, or until it's soft and a fork can easily go through it. Take it out of the oven and let it cool down a bit. Scrape the inside of the squash with a fork to make "spaghetti" strands. Put the spaghetti squash strands in a bowl and add the marinara sauce. Mix the ingredients together until they are well mixed. Fill the squash shells back up with the mixture. Put grated Parmesan and mozzarella cheese on top of each half. Put it back in the oven and bake for another 10 to 15 minutes, or until the cheese melts and bubbles. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 55 minutes
Hungry Crow
