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2 cups spaghetti squash -- raw
1 cup shredded cheddar cheese -- or your favorite cheese
1 cup Heavy Cream
2 tablespoons Vital Wheat Gluten Flour
1/2 teaspoon salt
1/4 cup grated fresh Parmesan cheese
Original Keto Crumbs -- 1-2 tblsp - optional
How To Prepare:
Pre-heat oven to 350 degrees.
You can either get the squash out easily while raw, or slightly cook Spaghetti Sqash in the microwave to make it a little easier. You can do so by cutting sqaush in half, and laying cut side down in a tiny bit of water in a microwave safe dish, cover wit
h plastic wrap, and poke a hole in it. Cook for 1-3 minutes or more (you want to cook it just enough to make the strands easier to come out, you want the strands to hold up in the final casserole!). Pull out enough squash for about 2 cups.
In a greased/buttered caserole dish, layer the squash and with the cheese until both are used up. Mix together cream, eggs, salt, and flour (using a mixer is best). Pour over squash and cheese. Sprinkle the top with parmesan, and if you want a little e
xtra and have them available, sprinkle with the Keto Crumbs.
Bake for 35-45 minutes (make sure sqaush is cooked to your liking and it is no longer runny!). Let sit 5-10 minutes before serving.
NOTES: I used Bob's Red Mill Vital Wheat Gluten Flour, which is only 3g carbs for 2 tbsp. I modified this recipe from one I found on a label on a Spaghetti Squash! It was very reminiscent of homemade baked macaroni and cheese! And very filling! It is
not SUPER low in carbs, but probably good for maintenance!
Carbs per serving - include all nutritional information if known:
24 total recipe excluding vital wheat gluten and keto crumbs