Keto Spaghetti Squash Pudding

local_grocery_store Ingredients

• 1 spaghetti squash, medium, cooked and shredded (approx. 2 cups)
• 3 eggs, beaten
• 4 oz cream cheese, softened
• 1/2 cup Parmesan cheese, grated
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground

restaurant_menu Method

1. 1.Preheat the oven to 350°F (175°C).
2. 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. 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. 4.Let cool for a few minutes before serving. Enjoy!

lightbulb_outline Tips

• chevron_rightTo 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.
• chevron_rightYou can add other keto-friendly ingredients to the pudding, such as cooked bacon, sautéed mushrooms, or diced bell peppers.