Skip to Content

Low-Carb Four Cheese Spaghetti Squash

Traditional high carb spaghetti noodles are out, low-carb four cheese spaghetti squash is in. Did we say a bunch of cheese? Yes, we did.

Keto Four Cheese Spaghetti Squash



Be sure to leave us a comment and a ★★★★★ review!
Low-Carb Four Cheese Spaghetti Squash

Low-Carb Four Cheese Spaghetti Squash

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Traditional high carb spaghetti noodles are out, low-carb four cheese spaghetti squash is in. Did we say a bunch of cheese? Yes, we did.

Ingredients

  • 1 spaghetti squash, halved and "guts" removed
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup shredded white cheddar cheese
  • 1/4 cup shredded provolone cheese
  • 1/4 cup chicken stock
  • 1/4 cup heavy whipping cream
  • 3 garlic cloves, minced
  • 4 tbsp butter
  • 2 tbsp olive oil, for brushing
  • fresh ground black pepper

Instructions

  1. Preheat oven to 400°F
  2. Cut squash in half (carefully!)
  3. Brush squash (cut side up) with olive oil and season generously with salt and pepper
  4. Bake on a baking sheet until tender or around 45 minutes
  5. In a large skillet melt butter over medium heat
  6. Add garlic and cook until soft and fragrant
  7. Stir in cream and broth; mix until combined, then add all cheese; stir until combined
  8. Using a fork, rake the inside of the squash and move the "spaghetti" to the skillet
  9. Stir until completely combined and continue to heat through
  10. Sprinkle the top with a little more cheese (if you wish) and dish out for the nom-age!
Nutrition Information
Yield 4
Amount Per Serving Calories 350Total Fat 28gCarbohydrates 7gProtein 10g

MADE THIS RECIPE?

Share a recipe pic with #betterthanbreadketo on Pinterest or Instagram!


Keto Crock-Pot Queso
← Previous
Keto Maple Bacon Butter
Next →

Fallon

Monday 8th of June 2020

What is a serving size? In a measurement?

Logan Childress

Wednesday 10th of June 2020

Fallon,

It really depends on the size of the spaghetti squash you have. For larger squashes, it would probably be around 3/4 cup to a full cup per serving. For a smaller squash, it could be 3/4 cup to 1/2 cup per serving.

Winona Williams

Thursday 2nd of April 2020

I loved this recipe! I like spaghetti but this was the best spaghetti I have had, making this is really easy but mixing the 4 kinds of cheese together makes something superb. Thanks for this.

Logan Childress

Friday 3rd of April 2020

Winona,

Glad you liked it!

Randy

Thursday 22nd of February 2018

Where's the print format button?

Logan Childress

Friday 23rd of February 2018

Randy,

The print option should be listed along with the social sharing buttons at the bottom of your screen (mobile/tablet) or the left-hand side of your screen (desktop/laptop). Let us know if it still doesn't show up for you!

Chanda

Thursday 22nd of February 2018

Am I assuming correctly that the squash is supposed to be baked/roasted in the oven before being raked out of the gourde? For how long? The instructions don’t indicate how long or if the squash should be put in the oven on a baking sheet or in a Pyrex baking pan. Thanks! This looks delicious, and I’d like to try it!

Logan Childress

Thursday 22nd of February 2018

Chanda,

Holy cow! We are pretty embarrassed about that... Somehow in the saving of the recipe and publishing, we deleted that step. We have edited the listing to reflect the step (Step 4: Bake on a baking sheet until tender or around 45 minutes), so you should be good to go! Sorry again!