High calorie
Calories 236 Fat 19.4g Protein 11g Carbs 4.5g
Source: Easy Keto for Busy People - Jennifer Marie Garzo
1. Preheat oven to 400F. Line baking sheet with aluminum foil.
2. Cut spaghetti squash in half lengthwise and scoop out the seeds. Place both halves cut side up on the baking sheet. Drizzle with the olive oil and rub it over the cut parts and the cavity. Sprinkle all over with salt and pepper. Cover the squash with aluminum foil and roast for about 40 min, until squash is tender. Transfer squash to a wire rack and let cool for at least 5 min, until cool enough to handle.
3. In a large bowl, combine the eggs, cream, cheddar, Asiago, mozzarella, stock, garlic and thyme.
4. Use a fork to scrape out the spaghetti squash "noodles", reserving the "bowls".
5. Add the squash noodles to the cheese mixture and mix together until fully combined.
6. Set the spaghetti squash bowls on the baking sheet and divide the squash mixture between them. Bake for about 20 min, until all the cheese has melted and the top is golden brown.
7. Top with green onions and minced parsley.
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Serving Size: 1 Serving (396g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 255 | ||
Calories from Fat: 133 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.8g | 20 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 140.1mg | 43 % | |
Sodium 230.4mg | 8 % | |
Potassium 433.2mg | 11 % | |
Total Carbohydrate 24g | 7 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 24g | ||
Protein 10.1g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 255
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