Keto Baked Butternut Squash
This 4-cheese keto butternut squash is baked to cheesy perfection with fresh spinach, mozzarella, cream cheese, and gorgonzola. So easy!
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
Serving: 1quarter squash | Calories: 305kcal | Carbohydrates: 18g | Protein: 14g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 55mg | Sodium: 793mg | Potassium: 659mg | Fiber: 3g | Sugar: 4g | Vitamin A: 15803IU | Vitamin C: 32mg | Calcium: 395mg | Iron: 2mg