Looking for a deliciously cheesy, low-carb treat? These Keto Cheesy Spaghetti Squash Medallions are your answer!
Ingredients:
- 1 medium spaghetti squash
- 1 1⁄2 cups shredded mozzarella (or your favorite melty cheese)
- 2 tbsp heavy cream
- 1 tbsp cream cheese
- 1⁄2 tsp garlic powder
- Sea salt & cracked black pepper to taste
- Olive oil spray or butter for brushing
- A pinch of Italian herbs or red chili flakes (optional)
- Grated Parmesan for extra crispiness (optional)
Directions:
1. Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
2. Slice the spaghetti squash into thick medallions, about 1/2 inch thick, and scoop out the seeds.
3. Brush both sides of each squash slice with olive oil or melted butter, then sprinkle with salt and pepper. Roast in the oven for about 10-12 minutes to start softening them up.
4. While that’s baking, grab a small bowl and mix together the shredded mozzarella, cream cheese, heavy cream, and garlic powder until you have a creamy blend.
5. Spread a generous amount of the cheese mixture on top of each squash slice. If you’re feeling adventurous, sprinkle on some Italian herbs or red chili flakes for a little heat.
6. Pop them back in the oven and bake for another 8-10 minutes, until the cheese is bubbly and golden. For that perfect crispy finish, broil them for the last 1-2 minutes.
7. Serve warm and savor the delightful crunch of the edges, the creamy cheesy top, and the tender squash underneath!
Nutritional Facts (per serving):
- Serving size: 2 medallions
- Calories: ~200
- Fat: 15g
- Carbohydrates: 6g
- Protein: 10g
Get ready to impress your friends and family with this crowd-pleaser!
#KetoRecipe #CheesyGoodness #SpaghettiSquash #HealthyEating #LowCarbDelightLooking for a deliciously cheesy, low-carb treat? These Keto Cheesy Spaghetti Squash Medallions are your answer!
Ingredients:
- 1 medium spaghetti squash
- 1 1⁄2 cups shredded mozzarella (or your favorite melty cheese)
- 2 tbsp heavy cream
- 1 tbsp cream cheese
- 1⁄2 tsp garlic powder
- Sea salt & cracked black pepper to taste
- Olive oil spray or butter for brushing
- A pinch of Italian herbs or red chili flakes (optional)
- Grated Parmesan for extra crispiness (optional)
Directions:
1. Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
2. Slice the spaghetti squash into thick medallions, about 1/2 inch thick, and scoop out the seeds.
3. Brush both sides of each squash slice with olive oil or melted butter, then sprinkle with salt and pepper. Roast in the oven for about 10-12 minutes to start softening them up.
4. While that’s baking, grab a small bowl and mix together the shredded mozzarella, cream cheese, heavy cream, and garlic powder until you have a creamy blend.
5. Spread a generous amount of the cheese mixture on top of each squash slice. If you’re feeling adventurous, sprinkle on some Italian herbs or red chili flakes for a little heat.
6. Pop them back in the oven and bake for another 8-10 minutes, until the cheese is bubbly and golden. For that perfect crispy finish, broil them for the last 1-2 minutes.
7. Serve warm and savor the delightful crunch of the edges, the creamy cheesy top, and the tender squash underneath!
Nutritional Facts (per serving):
- Serving size: 2 medallions
- Calories: ~200
- Fat: 15g
- Carbohydrates: 6g
- Protein: 10g
Get ready to impress your friends and family with this crowd-pleaser! #KetoRecipe #CheesyGoodness #SpaghettiSquash #HealthyEating #LowCarbDelight
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