Do you need a keto-friendly baked butternut squash recipe? Perhaps you have heard butternut squash is keto-friendly and want to know how to cook it? Or are you curious about baked butternut squash and want to know more?
No matter the reason that brought you here, we have the answer for you!
Finding a 4 cheese keto baked butternut squash recipe can be tricky, especially if you are new to the keto diet. You head online for some guidance but are met with page after page of conflicting and confusing information.
Frustrated and disappointed, you wonder if you will ever find the perfect 4-cheese keto-baked butternut squash recipe for you.
Well, that is where we come in to save the day! Keep reading to find the perfect 4-cheese keto baked butternut squash recipe that you are sure to love. We have plenty of tips and step-by-step instructions that will allow you to make this delicious (and keto-friendly) dish!
Is Butternut Squash Keto?
Yes, you can enjoy butternut squash on the keto diet. One serving of butternut squash has 15 net carbs per cup, making it keto-friendly! This is welcome news for anyone who loves butternut squash, you can still enjoy your favorite veggies!
The recipe we have today is gluten-free and perfect for anyone on a keto or low-carb diet! You will need to ensure that it fits into your daily macros, especially if you are scooping out the insides and adding spinach and cheese.
What You Need
If you are on a strict keto diet, we recommend adding additional protein to your butternut squash and removing more of the squash. You could use cubed chicken, shrimp, or cooked steak cubes. If you are not following a strict keto diet, you can use our ingredients list below.
- 1 butternut squash
- 4 oz cream cheese
- 3 garlic cloves
- ½ cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese
- 4 oz gorgonzola cheese
- 4 cups fresh spinach
- ½ tsp red pepper flakes
- ½ tsp ground black pepper
- ½ tsp salt
- 1 tbsp olive oil
The quantities are to serve six, you can adjust them to suit the number of portions you wish to make with this dish!
How To Roast Butternut Squash Whole
To roast your entire butternut squash whole, follow our steps below.
- Preheat your oven
- Chop your squash lengthwise in two. Season the inside with salt and pepper before placing them inside down on a baking tray.
- Bake for 30 minutes. Turn around and bake for another 10 or until the squash is tender. You can test this with a fork.
Recipe Tips And Substitutions
We couldn’t show you this fantastic recipe without including our top tips and advice on substitutions! Let’s take a look at our tips and substitutions now.
Tips
- Choose a medium to large squash for four servings or four small squashes
- Red pepper flakes or shaved parmesan cheese works well as a topping for your baked squash
- Scoop out enough squash to add it to your mixture of garlic, spinach, and cream cheese. You want enough to fill the quash halves!
Substitutions
- An Italian cheese blend can be used for any of the cheeses
- Spaghetti squash can be used instead of butternut squash if needed
- Spinach can be swapped for broccoli, peppers, or mushrooms
How To Make Keto Baked Butternut Squash
Use our step-by-step guide below to see how you make keto baked butternut squash!
Step 1 – Prepare
Start by preheating your oven to 400 degrees Fahrenheit. While the oven heats, chop your squash lengthwise in two. The insides should be seasoned with salt and pepper.
Place these inside down onto a baking tray. Bake the squash for 30 minutes before turning them around and baking for another 10 minutes, or until the squash is tender.
Test your squash with a fork to ensure that it is tender. The size of your squash will determine how long it takes to become tender.
Step 2 – Make Your Filling
While the squash cooks, you can make your filling. Saute chopped garlic in some olive oil on a skillet. Once the garlic is fragrant, add chopped fresh spinach and saute for another minute, until the spinach is tender.
Take your mixture from the heat and add softened cream cheese, gorgonzola cheese, shredded mozzarella, and shredded parmesan. Stir the mixture to combine.
Step 3 – Assemble
Once your squash is fork-tender, remove it from the oven. Pull out the squash pulp to make room for your filling. Miz the pulp with your filling before filling each squash half.
Bake for another ten minutes or until your cheese has melted evenly.
Serve and enjoy!
Final Thoughts
And there you have it, three easy steps that allow you to make a delicious and keto-friendly 4 cheese baked butternut squash! Be sure to make use of the tips we suggested earlier to make your cooking process as smooth as possible!
Frequently Asked Questions
Before you leave us today, be sure to check out our brief FAQ section to get the answers to your last-minute questions.
Yes, you can make this recipe in an air fryer if you want. You will need to consider the size of your air fryer though, and possibly cook each squash half individually to ensure there is enough room for it to cook evenly.
If you have any leftover filling it can be added to pasta, shrimp, or steak! It can also be stored in your refrigerator in an airtight container for up to three days.
We do not recommend freezing the butternut squash once it has been stuffed and cooked. However, you can freeze individual squash or the toppings before you bake them. Simply store each item individually in a sealable freezer bag and defrost thoroughly before cooking.
