Keto Spaghetti Squash Pudding
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- Serves 4
- Cooks in 60 mins (15m prep + 45m cook)
- Difficulty: easy
- Tastes:
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Estimated nutrition per serving
spaghetti pudding keto
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat the oven to 350°F (175°C).
- 2.In a large bowl, combine the cooked and shredded spaghetti squash, beaten eggs, softened cream cheese, grated Parmesan cheese, salt, and black pepper. Mix well.
- 3.Transfer the mixture to a greased 9-inch (23 cm) baking dish. Bake for 35-40 minutes, or until the pudding is set and golden brown on top.
- 4.Let cool for a few minutes before serving. Enjoy!
lightbulb_outline Tips
- To cook the spaghetti squash, cut it in half lengthwise and remove the seeds. Place it cut-side down on a baking sheet and bake at 400°F (200°C) for 30-40 minutes, or until tender.
- You can add other keto-friendly ingredients to the pudding, such as cooked bacon, sautéed mushrooms, or diced bell peppers.