Spaghetti Squash Boursin Recipe for Keto
220kcal
Ingredients
- 1 medium spaghetti squash
- 4 oz Boursin cheese Garlic & Herb
- 1 tbsp olive oil
- 1 clove garlic minced (optional)
- 2 tbsp grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley or herbs for garnish
- Optional: grilled chicken shrimp, or bacon
Equipment
- Baking sheet
- Fork
- Skillet or large pan
- Mixing spoon
- Measuring spoons
Method
- Preheat oven to 400°F (200°C). Cut squash in half, remove seeds, brush with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet and roast 35–45 min until tender.
- Scrape the roasted squash with a fork to form spaghetti-like strands. Transfer to a skillet or bowl.
- Add Boursin cheese, Parmesan, and garlic (if using). Stir until melted and well combined. Adjust seasoning.
- Serve warm, garnished with fresh parsley or optional toppings.
Nutrition
Serving1gCalories220kcalCarbohydrates7gProtein8gFat18gSaturated Fat8gPolyunsaturated Fat1gMonounsaturated Fat8gCholesterol40mgSodium400mgPotassium450mgFiber2gSugar3gVitamin A500IUVitamin C15mgCalcium100mgIron1mg
Notes
- Avoid overcooking squash to prevent watery strands.
- Can be stored in the fridge 3–4 days and reheated gently.
- Add protein like chicken, shrimp, or bacon for a complete keto meal.
- Experiment with herbs or spices to create your own twist.For the best Spaghetti squash Boursin recipe for keto, avoid overcooking the spaghetti squash. Slightly firm strands hold the creamy Boursin sauce better and prevent the dish from becoming watery.
