Ingredients:

  • 1 medium spaghetti squash (about 2-3 cups of “noodles” once cooked)
  • 2 cups broccoli florets (fresh or frozen)
  • 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
  • 1/4 cup heavy cream or unsweetened almond milk
  • 2 tablespoons butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Optional: 1/4 cup grated Parmesan cheese for topping
  • Optional: Crushed pork rinds or almond flour for a crispy topping

Instructions:

  1. Prepare the Spaghetti Squash:
    • Preheat your oven to 400°F (200°C).
    • Cut the spaghetti squash in half lengthwise and scoop out the seeds.
    • Drizzle the cut sides with olive oil and sprinkle with salt and pepper.
    • Place the squash halves cut-side down on a baking sheet lined with parchment paper.
    • Bake for 30-40 minutes, or until the squash is tender and easily shreds into “noodles” with a fork.
    • Once cooked, use a fork to scrape the squash into strands. Set aside.
  2. Cook the Broccoli:
    • While the squash is baking, steam or boil the broccoli florets until tender (about 5-7 minutes). Drain and set aside.
  3. Make the Cheese Sauce:
    • In a medium saucepan, melt the butter over medium heat.
    • Add the heavy cream (or almond milk), garlic powder, onion powder, salt, and pepper. Stir to combine.
    • Reduce the heat to low and gradually add the shredded cheddar cheese, stirring until melted and smooth.
  4. Combine Everything:
    • In a large mixing bowl, combine the spaghetti squash strands, cooked broccoli, and cheese sauce. Mix well.
    • Transfer the mixture to a baking dish (or you can use the hollowed-out spaghetti squash halves for a fun presentation).
  5. Add Toppings (Optional):
    • Sprinkle the top with grated Parmesan cheese or a mix of Parmesan and crushed pork rinds for a crispy, keto-friendly crust.
  6. Bake:
    • Place the baking dish (or squash halves) back in the oven at 375°F (190°C) for 10-15 minutes, or until the top is golden and bubbly.
  7. Serve:
    • Let it cool slightly, then serve warm. Enjoy your cheesy, keto-friendly meal!

Nutritional Info (Per Serving, approx.):

  • Calories: ~250
  • Fat: 18g
  • Protein: 10g
  • Net Carbs: 6g