Stuffed Spaghetti Squash Bowls

(Ready in about 1 hour | Servings 4)

All the flavors of your favorite pasta are packed into these edible bowls, but they are keto-friendly and guilt-free! 

These bowls look really fancy, they are suitable for any occasion.

INGREDIENTS :-

1/2 pound spaghetti squash, halved, scoop out seeds 

1 teaspoon olive oil 

1/2 cup Mozzarella cheese, shredded 

1/2 cup cream cheese 

1/2 cup full-fat Greek yogurt

2 eggs 

1 garlic clove, minced 

1/2 teaspoon cumin 

1/2 teaspoon basil 

1/2 teaspoon mint 

Sea salt and ground black pepper, to taste 

RECIPE :-

1 .Place the squash halves in a baking pan; drizzle the insides of each squash half with olive oil.

2. Bake in the preheated oven at 370 degrees F for 45 to 50 minutes or until the interiors are easily pierced through with a fork. 

3. Now, scrape out the spaghetti squash “noodles” from the skin in a mixing bowl. Add the remaining ingredients and mix to combine well.

4. Carefully fill each of the squash half with the cheese mixture. Bake at 350 degrees F for 5 to 10 minutes, until the cheese is bubbling and golden brown.

Bon appétit!

Read All Our Keto Squash Recipe.

Click the Keto Squash Recipe Tag Below.

NUTRITION :-

Per serving: 219 Calories; 17.5g Fat; 6.9g Carbs; 0.9g Fiber; 9g Protein; 4.1g Sugars 

Source :- This recipe is taken from the book below. 

Warning :- The picture of the recipe is just indicative because the book don't have any picture of it's recipes. But the whole recipe is line by line taken from the book. So if you get any different result from the recipe of the picture above, don't worry. You have made it right. Just share the pic of your dish in the comments below. Thanks. 

Note :- To get all 80 recipes from this book. Click here.