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Black Marble

Baked Spaghetti Squash

Updated: May 26

Low Carb, Keto and Healthy Option

"Craving Italian? Pasta? Sauce? Can't have the carbs or just watching your figure? This is the most satisfying dish ever!"

Baked Spaghetti Squash Parmigiana

Servings – 2 Prep Time – 15 Minutes Cook Time – 40 Minutes


  • 1 Large yellow spaghetti squash

  • 16oz jar Your favorite choice sauce, if looking for the keto and low carb options watch for sugars and carbs on the labels. Not all sauces are equal.

  • 1 tsp butter

  • salt to taste

  • pepper to taste

  • 1/2 tsp garlic powder

  • olive oil

  • 8 oz shredded mozzarella cheese

  • chopped fresh parsley optional


Preheat oven to 350 degrees.

Cut squash in half, lengthwise.

Remove inside seeds, and piff using a spoon to scrap starting from edges moving inwards.

Sprinkle with salt, pepper and garlic. Drizzle with olive oil.

Place both halves of squash cut side facing down.

Bake for 40 minutes at 350 degrees.

Remove from oven, let sit for 5 minutes. Using two forks, starting from each edge working inwards, scrape and shred squash. It will form spaghetti like strands.

Add butter, and plate shredded squash.

Place as much or as little sauce desired.

Sprinkle with mozzarella shredded cheese. Sprinkle with parsley (optional).

"Add grilled chicken breast, precooked chicken tender strips for chicken parmigiana, browned ground sausage or beef for a meat sauce, or remove sauce completely and add in sautéed shrimp and butter sauce for a scampi style meal... Recipe coming soon!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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