In this article:
- Keto Creamy Beef and Mushroom Stroganoff Recipe
- Keto Pizza Boats in Spaghetti Squash Recipe
- Grilled Chicken and Keto Thai Peanut Sauce on Spaghetti Squash Recipe
The Fruit
Spaghetti squash is a winter squash with yellow skin. The flesh once cooked can be shredded with a fork and has a shape and texture almost like tiny noodles. This nutrient-rich and mild flavored fruit is incredibly versatile, and with only around 7 grams of net carbohydrates per cup, it is a great menu item to throw into the rotation when you are eating keto and low-carb!
Preparation
You can roast spaghetti squash whole, and this will soften the tough, thick skins. I prefer to halve my squash, scoop out the seeds, brush them with olive oil, and liberally apply herbs and salt and pepper before roasting them in the oven at 425° for about 35 minutes. When they come out of the oven, you can either top them with your chosen ingredients and bake them again or shred the flesh of the squash out of the shells and use that like you would a bed of pasta, or use it in a casserole. Alternatively, you could just slather the squash with butter, salt, and pepper, and eat it just as it is!
With the mild flavor that spaghetti squash offers, it really is a blank slate that allows you to play with any flavor profile you like! You can roast spaghetti squash in a large batch and use it in all kinds of different recipes throughout the week. In this article, I am going to share three of my favorite ways to serve up spaghetti squash.
Stroganoff
This dish is comfort food at its finest! The combination of smoky paprika and garlic in a creamy keto-friendly sauce is rich and complex. Ground beef and mushrooms make the dish hearty and filling. I like to add fresh spinach to mine to make sure everyone is getting their green veggies for the day!
Creamy Keto Beef and Mushroom Stroganoff on Spaghetti Squash
- 1 spaghetti squash halved and seeded
- 4 oz mushrooms
- 3 green onions diced
- ½ yellow onion diced
- 3 cloves of garlic
- 2 cups fresh baby spinach
- 1 lb. ground beef
- 3 Tbsp olive oil
- salt and pepper
- 2 tsp smoked paprika
- ½ tsp red pepper flakes
- ¾ cup heavy cream
- 4 oz cream cheese
- ¼ cup parmesan cheese
- 2 Tbsp Worcestershire sauce
- 2 Tbsp butter
Heat the oven to 425°F
Halve the spaghetti squash, remove the seeds, brush it with olive oil, and season with salt and pepper. Place face down on a sheet pan and bake for 35 minutes.
Allow the squash to cool for a few minutes, then use a fork to shred the squash and remove the flesh to a separate bowl. Season with salt, pepper, chili flakes, and diced scallions. Stir in the 2 tablespoons of butter.
Warm some olive oil in a skillet over medium-high heat.
Chop ½ of an onion and add the onion and mushrooms to the skillet and season with salt and pepper. Cook until the onion is fragrant, and the mushrooms begin to reduce.
Add the ground beef and cook through until no pink remains. Add the garlic and sautee for a few minutes, then add the fresh spinach and cook until it reduces. Season with salt, pepper, and paprika.
Stir in the heavy cream, cream cheese, Worcestershire, and parmesan until everything is well incorporated.
Serve over the spaghetti squash.
Spaghetti Squash Pizza Boats
- 1 spaghetti squash halved and seeded
- olive oil
- Italian herb blend
- Salt and pepper
- 1 cup mozzarella cheese
- 1/2 cup parmesan cheese
- 20 pepperoni
- Rao’s Pizza Sauce
- 1/2 an onion diced
- 2 cloves garlic diced
Preheat the oven to 425°F
Brush the halves of squash with olive oil and sprinkle with Italian herbs, salt, and pepper. Place the squash on a baking sheet faces down and bake for 35 minutes.
Dice up 10 slices of pepperoni, the onion, and the garlic.
When the squash is done, carefully flip the hot squash face up. Use a fork to stir the squash strings up inside the shells.
Put half of the diced pepperoni, onion, garlic, and the parmesan cheese into each squash boat with a tablespoon of Rao’s pizza sauce and stir this up.
Top each boat with 2 more Tbsp of Rao’s pizza sauce, some whole pepperonis, and mozzarella cheese.
Bake 15 minutes, then turn on the broiler if you prefer a golden brown top.
*Spaghetti squash pizza boats is a dinner that your family will love! Serve it with a side salad or garlic bread for the kids!
Grilled Chicken and Keto Thai Peanut Sauce on “Noodles”
- 2 Spaghetti Squash halved and seeded
- Olive oil
- Salt and pepper
- ½ tsp chili flakes
- 3 green onions diced
- 1 lb. chicken thighs
- ¾ cup of keto peanut butter
- 2 cloves of minced garlic
- 2 Tbsp gluten free fish sauce
- 2 Tbsp avocado oil
- 1 cup coconut milk
- 2 tsp Sriracha
- Juice of one lime or 2-3 Tbsp to taste
- 1 Tbsp soy sauce (for Keto), use coconut aminos for a gluten-free recipe
Brush the chicken with olive oil and season liberally with salt and pepper. Grill for approximately 9 to 10 minutes, flipping at the halfway point.
Heat the oven to 425°F
Halve the spaghetti squash, remove the seeds, brush it with olive oil, and season with salt and pepper. Place face down on a sheet pan and bake for 35 minutes.
Allow the squash to cool for a few minutes, then use a fork to shred the squash and remove the flesh to a separate bowl. Season with salt, pepper, chili flakes, and diced green onions.
In a blender combine the coconut milk, keto peanut butter, avocado oil, fish sauce, soy sauce, garlic, sriracha, and lime juice. Blend well.
Serve the seasoned squash, topped with the Thai peanut sauce, and grilled chicken.
Get Creative!
These three recipes serve to illustrate that you really can go in just about any direction when using spaghetti squash as your base. I would love to hear about the recipes that you have come up with in the comments below!
As always, happy snacking!
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