Keto Stuffed Spaghetti Squash Bowls Recipe

Keto Stuffed Spaghetti Squash Bowls Recipe

Ingredients

Servings 4

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

• 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

Method

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.
4. Add the remaining ingredients and mix to combine well.
5. Carefully fill each of the squash half with the cheese mixture.
6. Bake at 350 degrees F for 5 to 10 minutes, until the cheese is bubbling and golden brown.
7. Bon appetit!.
8. POULTRY

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