This baked Keto spaghetti squash recipe couldn’t be any easier. Basically, you bake it and then put some browned butter and mizithra cheese on it. But it comes together to create a special side dish that’s gluten-free, Keto and Clean Eating.
I hope that you all had a wonderful holiday season filled with family and love. I know we did, and we have a lot to be thankful for and a lot to look forward to in the new year.
If I were a betting man, I would bet that most of you have made some health-related goals for the new year. Some might be to eat more vegetables (that is always a goal of mine), some might be to lose weight, and some might be live a healthier and more active lifestyle (or something related). These are all really good goals, and I have just the recipe to help you meet those goals.
One of my favorite restaurants is The Old Spaghetti Factory – I simply love it…and I rarely go there (like it has been years since I have been there). Why? Well, the one and the only dish that I order from there is spaghetti noodles smothered in brown butter and Mizithra cheese. Seriously, it is like heaven on a plate…but as you can guess, it is far from good from me.
I looked up the nutritional information on it one time (big mistake) and it was well over 1,000 calories for one entree, and that isn’t counting the salad dressing, bread, and ice cream I eat while I am there as well. Now, I am not one to count calories – especially now that I do Keto sometimes, but I am acutely aware that 1,000 calories for one meal is a really bad idea if I want to maintain a healthy weight (of course I could indulge every once in awhile if I wanted to – I just haven’t in a long time). Plus, all that gluten-full pasta does not do well with my digestive system.
Anyway, I was at the grocery store the other day and spotted some Mizithra cheese. I grabbed it, determined to make something delicious and healthy with it. When I got home, I saw the beautiful spaghetti squash I had sitting on my counter (straight from my in-laws garden), and immediately knew what I was going to do with the cheese I had just bought. I was going to recreate one of my all-time favorite dishes….and that folks, is how we got this Mizithra and browned butter baked Keto spaghetti squash.
Full disclosure with this recipe – it is insanely delicious and makes eating vegetables enjoyable…but don’t go into expecting it to taste like pasta. I love Keto spaghetti squash, but I have never been able to buy into it as a substitute for traditional pasta. I have even seen claims where you won’t even be able to taste the difference – NOT true. It looks like spaghetti, sort of. That’s it. I think zoodles taste a lot more like real pasta, IMHO.
Anyways, my point being; think of this as a super-tasty vegetable dish instead of a pasta dish, and you will not be disappointed (I am having memories of the first time I ate Keto spaghetti squash and was genuinely expecting it to taste like traditional spaghetti – – I was disappointed :).
Browning Butter is a little bit tricky, so here is a great tutorial.
Please let me know if you try this and what you think of it. I would love to know how it turns out for you!
Here are some answers to some common questions about keto spaghetti squash:
Is spaghetti squash a good carb?
Yes, it is a source of beneficial carbs. Each cup of cooked spaghetti squash has 10 grams of carbs and 2.2 grams of fiber.
How many calories are in a whole spaghetti squash?
When it’s baked in the oven there are 40 calories per cup.
Is cooked spaghetti squash supposed to be crunchy?
I laughed when I first read this question. I’ve cooked spaghetti squash in the past and it was crunchy and I didn’t like it. It quite sometime later that I realized if it’s crunchy it isn’t cooked enough. So, if it’s crunchy it just needs to be cooked longer. You can cook it in the oven like the recipe above or you can cook it in an Instant Pot. You can find complete instructions on how to cook it in an Instant Pot Here. Spaghetti Squash in the Instant Pot
Is spaghetti squash a starch or vegetable?
Well, that’s a good question, isn’t it? In my searching, I found that some people consider it a starchy vegetable and others don’t. I know that it is a vegetable with more starch than some other vegetables.
If you like this baked Keto spaghetti squash, you may also like these recipes:Print
This 3 ingredient mizithra and browned butter baked spaghetti squash is a rich and savory vegetable dish that will leave you satisfied without feeling weighed down.
- 1 spaghetti squash
- 2 Tbsp browned butter
- 6 Tbsp shredded Mizithra cheese
Bake the Spaghetti Squash
- Preheat the oven to 425 degrees
- Cut the spaghetti squash in half and remove the seeds
- Lay the halves face down on a cooking sheet
- Roast for 35-45 minutes until the skin can be pierced with a fork (do not over cook, it will result in soggy squash)
- Remove from the oven and allow to cool
- Once cool enough to handle, scrape squash out of the shell
- Toss the spaghetti squash with the browned butter and cheese
- Salt and pepper to taste (I used salted butter and the cheese has salt in it, so minimal salt is needed)