We had a lot of squash that needed to be used up, so we developed this keto-friendly recipe for squash casserole. By substituting whole cream for milk and almonds for crackers in an old recipe, we made changes. It’s delicious and filling for my husband’s diet.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 spaghetti squash, halved and seeded
- 2 tablespoons olive oil, divided, or more as needed
- 1 clove garlic, diced, or more to taste
- 1 large red bell pepper, chopped
- 2 medium tomatoes, chopped
- 1 teaspoon dried basil
- ¾ cup chevre or other soft goat cheese, crumbled
- salt and freshly ground black pepper to taste
- 3 tablespoons dry bread crumbs, or to taste
- 3 tablespoons butter, or to taste, cut into small cubes
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.
- Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.
- Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, goat cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with breadcrumbs and butter cubes.
- Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.
- It also tastes great with feta instead of goat cheese.
Nutrition Facts
| Calories | 662 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 4 g |
| Protein | 17 g |
| Saturated Fat | 24 g |
| Sodium | 613 mg |
| Sugars | 9 g |
| Fat | 50 g |
| Unsaturated Fat | 0 g |