These spaghetti squash boats only have 7g net carbs in each serving and are super-fun to eat! You’ll love the feta cheese and bacon combo too.
Easy Spaghetti Squash Boats
Have you ever made a spaghetti squash boat? They are a lot like my popular zucchini boats but are made with delicious spaghetti squash. Basically, everything is baked right in the spaghetti squash.
When they are fully cooked, you have an entire meal in its own edible dish!
Since this meal is so different and fun to eat, it’s one of my favorite kid-friendly recipe ideas too. My kids love digging into it. It’s super cheesy, and my kids love all things cheese.
Is Spaghetti Squash Keto
Yes, spaghetti squash is a keto-friendly squash. In fact, it is one of my favorite pasta alternatives. There are 7 net carbs in one cup of cooked spaghetti squash.
That is a bit on the higher side, I suggest eating a small amount of spaghetti squash mixed in with other low-carb ingredients (like meat and cheese and spices).
In my recipe, one spaghetti squash makes 5 servings, which is how I was able to keep this at 7g net carbs per serving.
Spaghetti Squash Feta Cheese Recipe
I used a combination of heavy whipping cream, parmesan cheese, and feta cheese in these spaghetti squash boats. That’s what gives them the super-rich flavor and the creamy sauce.
To make the boats, you’ll want to bake the squash and let it cool before you put the filling ingredients into it. Then, shred and remove the spaghetti strings.
Next, make your creamy filling sauce. Toss the spaghetti squash strings in the creamy sauce and then place all of this back into the spaghetti squash hulls.
This process is a lot like twice-baked potatoes. You make the squash, remove it, mix it with the sauce, and then put it back in the squash hulls and bake it again so that it gets nice and hot!
Don’t forget to garnish with bacon, pine nuts, and feta cheese. This gives it the most amazing texture as you bite into it.
Low-Carb Spaghetti Squash Recipe
I love using this recipe in my meal prep. When you store it for later, I suggest removing the filling from the hulls and putting it in your food storage containers.
The spaghetti squash mixture will stay fresh in the refrigerator for up to a week. Reheat it on the stove top in a skillet to make it crispier. If you reheat it in the microwave, the spaghetti squash will soften.
Spinach and Feta Idea
This is an entire meal in one dish. You don’t need to add very much to it. I suggest adding some keto garlic knots to the table. That way you can dip them into the creamy spinach and feta sauce. It’s so delicious!
Then, you can just serve this with your favorite chopped salad and dinner is ready!
Creamy Low-Carb Garlic Spaghetti Squash Boats Recipe
Here’s the ingredients that you’ll need to make these creamy low-carb garlic spaghetti squash boats. Exact measurements and instructions is in the printable recipe card, just a little bit further below. First, I have some photos showing you how I made them.
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Servings: 5
Ingredients:
Spaghetti squash
Onion
Butter
Minced garlic
Heavy whipping cream
Parmesan cheese
Raw spinach
Bacon
Pine nuts
Salt and pepper
Instructions:
1. Preheat the oven to 375 degrees.
2. Cut the spaghetti squash in half lengthwise, and place it cut side down into a baking dish. Fill the baking dish with water, so that it comes about an inch up on the squash in the dish.
3. Bake the squash for 35-40 minutes. Remove and let cool.
4. When you can handle the squash, shred and remove the meat from the inside.
5. In a skillet over medium high heat on the stove, melt the butter.
6. Place the onion in the skillet, and saute until tender.
7. Add the garlic to the skillet and saute for 30 seconds.
8. Mix in the heavy whipping cream and spinach, and simmer until the spinach is wilted.
9. Stir in the parmesan cheese and crumbled bacon as well as salt and pepper to taste.
10. Place the shredded squash into the skillet, and toss to coat well in the sauce.
11. Separate the filling mixture into the two halves of the spaghetti squash hulls.
12. Bake for another 10-15 minutes.
13. Remove and garnish with additional crumbled bacon, feta cheese and pine nuts before serving.
Pin for later!
Follow me on Pinterest!
Creamy Garlic Spinach Feta Spaghetti Squash Boats
Equipment
- Baking Dish
- Skillet
Ingredients
- 1 Spaghetti Squash
- 1/2 Onion chopped
- 2 tbsp Butter
- 2 tbsp Garlic minced
- 1/2 cup Heavy Whipping Cream
- 1/4 cup Parmesan Cheese
- 3 cups Raw Spinach
- 1/4 cup Crumbled Bacon
- 1 ounce Crumbled Feta Cheese
- 1 tbsp Pine Nuts
Instructions
- Preheat the oven to 375 degrees.
- Cut the spaghetti squash in half lengthwise, and place it cut side down into a baking dish. Fill the baking dish with water, so that it comes about an inch up on the squash in the dish.
- Bake the squash for 35-40 minutes. Remove and let cool.
- When you can handle the squash, shred and remove the meat from the inside.
- In a skillet over medium high heat on the stove, melt the butter.
- Place the onion in the skillet, and saute until tender.
- Add the garlic to the skillet and saute for 30 seconds.
- Mix in the heavy whipping cream and spinach, and simmer until the spinach is wilted.
- Stir in the parmesan cheese and crumbled bacon as well as salt and pepper to taste.
- Place the shredded squash into the skillet, and toss to coat well in the sauce.
- Separate the filling mixture into the two halves of the spaghetti squash hulls.
- Bake for another 10-15 minutes.
- Remove and garnish with additional crumbled bacon, feta cheese and pine nuts before serving.
Notes
Net Carbs: 7 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Low-Carb Spaghetti Recipes
If you enjoyed this spaghetti squash boats recipe, here are some more spaghetti recipes that are keto-friendly. Try them next!