Creamy Spaghetti Squash Ricotta (Gluten Free, Low Carb)
Spaghetti Squash Baked in a creamy, garlicky ricotta sauce for a tasty, low carb dinner.
Servings: 8 servings
Calories: 192kcal
Ingredients
- Medium sized spaghetti squash
- 1 tbsp. olive oil
- 1 ¾ cup ricotta cheese
- ¾ parmesan cheese shredded
- 1 cup sour cream or plain greek yogurt full fat
- 1 egg
- ½ tsp. garlic powder
- 1 tsp. oregano
- handful of fresh chopped parsley
- salt & pepper to taste
Instructions
- Preheat oven to 375 degrees
- Cut squash in half and scoop out seeds.
- Rub inside of squash with olive oil and sprinkle with salt & pepper.
- Place on parchment paper lined baking sheet flesh side down.
- Bake in preheated oven 30-35 minutes until can easily pierce with fork.
- Remove from oven and allow to cool slightly.
- Lower oven temperature 350 degrees.
- With fork remove strands from spaghetti squash and place in casserole dish.
- Add olive oil and combine.
- Add remaining ingredients and mix well.
- Bake in preheated oven 30 minutes.
Notes
Nutrition
Serving: 1serving | Calories: 192kcal | Carbohydrates: 7.8g | Protein: 8.5g | Fat: 14.6g | Saturated Fat: 8.1g | Sodium: 374mg | Potassium: 193mg | Fiber: 1.2g | Sugar: 2.2g | Calcium: 214mg | Iron: 1mg