Cheesy Keto Twice Baked Spaghetti Squash Food

KETO SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 350.
• Spray a casserole dish with cooking spray. Put the cooked spaghetti squash in the dish.
• Combine the eggs, cream cheese, herbs, and salt in a small blender. Blend until smooth. Pour over the spaghetti squash.
• Sprinkle the cheese on top. Bake for 30-40 minutes until golden.

CHEESY KETO TWICE-BAKED SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees. Use a fork to poke a few holes around the spaghetti squash. Place in the microwave for a minute to soften a bit.
• On a cutting board, cut the end of squash off, then cut in half lengthwise. Scoop the seeds and pulp out using a spoon, and coat the inside with olive oil.
• Place the squash on a baking sheet with the insides facing down. Bake in in the oven for about 45 minutes or until soft.
• Let cool for a bit, and then use a fork to remove all the strands of spaghetti squash into a mixing bowl. Combine both cheeses into a small dish, and add HALF the cheese mixture to the bowl with squash. Also add salt, pepper, onion powder, butter, minced garlic, and fresh thyme, and stir all to combine.
• Place the spaghetti squash mixture back into the skins on a baking sheet pan. Top with the remaining half of the cheese. Place back in the oven and broil for 5-6 minutes until the cheese is melted and slightly browned. Enjoy warm.

CHICKEN AND BROCCOLI TWICE-BAKED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on a baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
• Meanwhile, bring a pot of water to a bowl and prepare an ice water bath. Blanch the broccoli briefly in the boiling water, then transfer to the ice bath to cool. Drain and set aside.
• Cut the squash in half lengthwise and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Reserve the squash and the outer peel.
• Preheat the broiler.
• Put the milk and garlic in a saucepan over medium-high heat and heat until it just begins to simmer, about 3 minutes. Reduce the heat to medium, add the Neufchatel cheese, Parmesan and 1 cup of the mozzarella and stir until melted. Turn off the heat, stir in the yogurt and season with salt and pepper. Remove the garlic. Add the squash, chicken and broccoli and toss to coat. Divide the mixture between the reserved squash peels. Top with the remaining 1/2 cup mozzarella.
• Place the stuffed squash onto a baking sheet and broil until the cheese is melted and bubbly, a few minutes.

CHEESY ROASTED GARLIC SPAGHETTI SQUASH WITH SPINACH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
• Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
• Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
• Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
• Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
• Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.