Spaghetti squash is one of my favorite fall foods! It’s hearty and satisfies my cravings for pasta. I love to experiment with it and have made it covered in marinara sauce and cheese, with shrimp and alfredo sauce, and even as a squash “pad thai.” Plus, it yields large quantities and is budget-friendly!
I’ll admit, it does take a while to bake spaghetti squash so it’s a dish that I plan ahead and don’t make on nights when I’m trying to throw dinner together quickly.
The most difficult part of this recipe is actually cutting open the squash! I typically poke a few holes in the squash and then put it in the microwave for about 2 minutes. This softens the squash and makes it easier to cut.
After cutting the squash open, scrape out the seeds and discard. Then brush both sides with olive oil and sprinkle on salt and pepper. Bake squash at 400 degrees for 40 minutes.
Let squash cool enough to where you’re able to handle it, scrape out the flesh of the squash and place it in a bowl. Save squash skins.
Melt butter in a pan and then add garlic and cook until it’s fragrant. Add in cream cheese till melted, then add in heavy cream. Once cream begins to bubble, add in mozzarella and parmesan cheese and then stir till melted.
Add broccoli and cheese sauce to bowl with squash. Mix together.
Add mixture back to the squash skins. Top with remaining mozzarella and parmesan cheese.
Return to oven. Bake at 350 degrees for 15 minutes. If desired, broil for 3-5 minutes, until golden brown. (Be sure to watch closely while broiling because it will burn quickly!)
Each serving is 8g net carbs.
Low Carb Cheesy Garlic & Broccoli Spaghetti Squash
Ingredients
- 1 Spaghetti Squash
- 1 teaspoon Olive Oil
- 1 tablespoon Butter
- 1 tablespoon Minced Garlic substitute 1 teaspoon garlic powder if you don't have minced garlic
- 1 ounce Cream Cheese
- 1/2 cup Heavy Cream
- 1 cup Shredded Mozzarella Cheese, divided
- 1/2 cup 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 the seeds from the squash and discard.
- Brush both side of squash with olive oil, sprinkle with salt and pepper.
- Turn squash flesh side down on a baking sheet. Bake for 40 minutes.
- Reduce temperature to 350 degrees.
- Remove squash from oven, scrape flesh out and place it in a bowl.
- In a pan over medium heat, melt butter. Once melted, add garlic and cook till lightly brown and fragrant.
- Add cream cheese to pan and stir till melted.
- Add heavy cream to pan and cook until it begins bubbling.
- Add 2/3 cup of mozzarella cheese and stir to melted. Then add in 1/4 cup of the grated parmesan cheese and stir.
- Add broccoli and cheese sauce into the bowl with the squash flesh. Combine.
- Fill the squash skins with the cheese/broccoli/flesh mixture. Top with remaining mozzarella and parmesan cheese.
- Bake at 350 degrees for 15 minutes. Then broil for 3-5 minutes until cheese is golden brown.
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