Low Carb Cheesy Spaghetti Squash

This cheesy spaghetti squash makes for a filling side dish! Low carb, gluten free and LCHF recipe.

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So I wanted to call this recipe “twice baked” but actually, it's not even baked once! I've used spaghetti squash in all kinds of dishes: I've made fritters from it, served it with burrata and cherry tomatoes, used it as a replacement for regular spaghetti in an Arrabbiata recipe, and made it into a gratin dish! But each time I've either microwaved or roasted the squash.

Enter… the Instant Pot! This method reduces the cooking time as you might expect – but it also makes preparing the squash easier, as it is cut and seeds removed after it has been cooked. It'll definitely be my go-to method from now on!

If you don't have an Instant Pot, check out the other cooking methods in my guide on How to Cook a Spaghetti Squash!

In this recipe I have added cheese and seasonings to the cooked squash, and then returned it to the squash shells for broiling. It's tasty, filling and satisfying!

How to Make Low Carb Cheesy Spaghetti Squash

Pierce the spaghetti squash with a fork to allow the steam to release. Place the steam rack inside the Instant Pot and add a cup of water. Place the squash on the rack, close and seal the lid, and cook on high pressure for 15 minutes.

Quick release the Instant Pot, and remove the cooked spaghetti squash. Slice it half lengthways, then remove the seeds.

Use a fork or a spoon to scrape the squash into spaghetti strands and place them in a large bowl. Mix together olive oil, Italian seasoning, onion powder, salt and pepper, and add it to the squash, together with shredded Parmesan cheese and Italian blend cheese.

Stir well to combine, then transfer the squash back into the shells. Add extra cheese on top, and place under a hot broiler until the cheese has melted.

Serve this cheesy spaghetti squash with any meat or fish of your choice!

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Low Carb Cheesy Spaghetti Squash

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Preheating Time: 5 minutes

Total Time: 30 minutes

This comforting dish is cooked in the Instant Pot then finished under the broiler.

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Ingredients

• 1 medium spaghetti squash
• 1 cup water
• 2 tbs olive oil
• 1 tsp Italian seasoning
• ½ tsp onion powder
• salt and black pepper
• 1 cup shredded Italian blend cheese, divided
• ½ cup shredded Parmesan

Instructions

1. Pearce the spaghetti squash with a fork to allow the steam to release. Place the steam rack inside the Instant Pot and add a cup of water.
2. Place the squash on the rack, close and seal the lid, and cook on high pressure for 15 minutes.
3. Quick release the Instant Pot, and remove the cooked spaghetti squash. Slice it half lengthways, then remove the seeds. Use a fork or a spoon to scrape the squash into spaghetti strands and place them in a large bowl.
4. Preheat the broiler.
5. Mix together olive oil, Italian seasoning, onion powder, salt and pepper, and add it to the squash, together with shredded Parmesan cheese and half of the Italian blend cheese.
6. Stir well to combine, then transfer the squash back into the shells. Add the remaining Italian cheese on top, and place under the broiler until the cheese has melted.

Notes

8g net carbs per serving (quarter of whole recipe)

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  Instant Pot Duo, 6-QT, Stainless Steel/Black

Nutrition Information

Yield 4 Serving Size Quarter of the recipe
Amount Per Serving Calories 240Total Fat 17gSaturated Fat 4gCholesterol 14mgSodium 277mgCarbohydrates 10gNet Carbohydrates 8gFiber 2gSugar 3gProtein 12g