Spaghetti squash is high in fibre, low in carbs and delicious. This makes it very good for a Keto diet which encourages to consume food which is low in carbs.

Spaghetti squash is an interesting type of squash with the inside looks like spaghetti. This is where the name comes from. Spaghetti squash is a bit sweet but not as sweet as butternut.

A picture of Spaghetti squash

Spaghetti squash can be cooked in different ways. It can be steamed, roasted,  stuffed or in a casserole. It can be enjoyed during lunch time or dinner.

Spaghetti squash is a bit hard on the outside so a very sharp strong knife is needed to cut it. Alternatively you can poke the skin with a fork and microwave it for 3-5 minutes to soften it before cutting it.

This keto spaghetti squash casserole recipe is an all in one dish. It is easy to prepare, delicious and filling just like my Keto egg salad, Keto tuna salad and Keto avocado salmon breakfast.

Keto spaghetti squash casserole is a loaded dish with nutrients from the salami, eggs and the vegetables. It is low in carbs.

Ingredients For Keto Spaghetti Squash Casserole

Sea salt and black pepper, to taste

85 grams of  salami, thinly sliced

4 tablespoons of butter

½ cup of organic tomatoes, diced

1 large spaghetti squash

1 cup of onion, diced

A handful of  parsley, roughly chopped

4 eggs

2 cloves garlic minced

½ cup olives halved

Method For Keto Spaghetti Squash Casserole

1. Heat oven to 200 degrees Celsius.

2. Cut spaghetti squash into half and remove seeds.

3. Place spaghetti on a baking sheet, cut side up. Spread 1 tablespoon of butter on each half, sprinkle with black pepper and salt. 

4. Bake for about 45 minutes to 1 hour. 

5.  As the spaghetti bakes, heat a skillet and add remaining butter to it. Once melted, add onions, garlic, pepper and salt to taste. When the onion starts turning golden add the salami and tomatoes. 

6. Sauté for about 10 minutes and add in the olives.

7. Once done, scrape off the flesh from the spaghetti squash and mix it with the onion mixture. 

8. Create four wells in the mixture and crack an egg onto each well.

9. Place the pan in the oven and bake until the egg whites cook through.

10. Just before serving, sprinkle with fresh parsley.

Net carbs per serving 15g

Serves 4

Is spaghetti squash a popular type of squash in your country or area? Share with me in the comment section how you cook them.

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