This simple 4-cheese Keto Baked Butternut Squash is easy to make and it’s low carb too! It’s a perfectly customizable dish for any family meal, especially with autumn weather.
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Is butternut squash keto?
This gluten-free butternut squash recipe may be enjoyed on a low carb or keto diet so long as it fits within your daily macros, and especially if you’re scooping out the majority and adding in other ingredients like cheese and spinach.
If you are more strict keto, stuff your squash with additional protein and remove more of the butternut squash.
Add-ins for protein include: cooked steak cubes, shrimp, or cubed chicken.
- butternut squash
- cream cheese
- garlic cloves
- shredded parmesan and mozzarella– for sharpness and creaminess
- gorgonzola cheese– you may also use goat cheese or extra mozzarella cheese
- fresh spinach
- olive oil, salt and pepper
- Red pepper flakes (to taste, optional)- gives added spice and heat
how to roast a spaghetti squash whole
- Pre-heat the oven.
- Chop the squash length-wise in two. Season the inside with salt and pepper and place them with the inside down into a baking tray.
- Bake for 30 minutes and then turn them around to bake for another 10 minutes, or until squash is fork-tender. The amount of time will depend on the size of the squash.
- Be sure to scoop out enough squash and add it to the sautéed mixture of spinach, garlic and cream cheese in order to refill the butternut squash halves.
- Red pepper flakes or shaved parmesan cheese is a great topper for baked squash.
- To get four servings is ideal to choose a medium to large-sized squash or four small ones.
- Swap sautéed spinach for broccoli, mushrooms or peppers.
- Add an Italian cheese blend to replace any of the cheeses.
- Swap butternut squash for spaghetti squash.
is it ok to freeze butternut squash?
Freezing is not recommended after the squash has been stuffed and cooked.
However, individual squash and topping may be frozen prior to baking.
Store each in an individual zippered freezer bag.
Store baked butternut squash in an air-tight container in the fridge for up to 3 days.
Reheat in the microwave or oven-safe dish.
What to do with leftover filling?
If you have leftover spinach-cheese filling, try adding it to steak, shrimp or pasta.
Can I make this in the air fryer?
Yes, but I do recommend using a small squash and then only air frying one half at a time.
Set to 350-375 degrees depending on your air fryer.
Keto Baked Butternut Squash
- Pre-heat the oven to 400F.
- Chop the squash length-wise in two. Season the inside with salt and pepper and place them with the inside down into a baking tray. Bake for 30 minutes and then turn them around to bake for another 10 minutes, or until squash is fork-tender. The amount of time will depend on the size of the squash.
- In the meantime, prepare the filling. Sauté chopped garlic in a skillet with heated olive oil, once garlic is fragrant add roughly chopped fresh spinach and sauté for one minute or until spinach is tender. Remove from heat and add softened cream cheese, shredded mozzarella, shredded parmesan, and gorgonzola cheese. Stir to combine.
- Once the butternut squash is fork-tender, remove from it the oven. Pull out some of the squash pulp in order to make some space to fill it. Mix the pulp with the rest of the cheese filling. Finally, fill the squash and bake it for another 10 minutes or until cheese is evenly melted.
- Scoop out enough squash and add it to the sautéed mixture of spinach, garlic and cream cheese in order to refill the butternut squash halves.
- Red pepper flakes, a dollop of sour cream and chives, or shaved parmesan cheese is a great topper for baked squash.
- scoop out extra for strict keto and instead use more spinach and cheese blend
- top with pork rind crisps or cheese crisps for added flavor