Description
A delicious and healthy cheesy low carb spaghetti squash bake that is perfect for a satisfying meal.
Ingredients
Scale
- 2 medium spaghetti squash (about 4–5 pounds total)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 cup marinara sauce (sugar-free if desired)
- 1/2 cup chopped fresh basil (or 2 teaspoons dried basil)
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Preheat your oven to 400°F.
- Cut the spaghetti squashes in half lengthwise and scoop out the seeds.
- Drizzle the insides with olive oil, and sprinkle with salt, pepper, garlic powder, and onion powder.
- Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
- Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands and place them in a large mixing bowl.
- Add ricotta cheese, 1/2 cup of the mozzarella cheese, Parmesan cheese, egg, marinara sauce, basil, and red pepper flakes (if using). Mix until well combined.
- Transfer the mixture into a greased 9×13 inch baking dish. Top with the remaining mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let the bake cool for about 10 minutes before serving.
Notes
- For a creamier texture, substitute half of the ricotta with cream cheese.
- You can also add cooked ground turkey or sausage to the mixture for added protein and flavor.
- For a vegetarian option, include sautéed mushrooms or spinach for extra nutrients.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg