This Italian Low-Carb Spaghetti Squash Casserole combines the freshness of summer foods with the comfort of a casserole. This casserole can be part of a low-carb, keto, lc/hf, diabetic, gluten-free, grain-free Atkins or Banting diet.
Preheat oven to 375º Fahrenheit. Sprinkle the cut sides of the spaghetti squash and steam until al dente (about 15-20 minutes), or cook in an Instant Pot for 6 minutes using the linked recipe.
In a 1 1/2 quart saucepan bring the heavy whipping cream just to a simmer.
Add 4 ounces of the cheese (reserving 2 ounces for later), the tomato, crushed garlic, onion powder, red pepper flakes, black pepper and sea salt. Bring back to a simmer, stirring frequently. Once it comes to a simmer, remove from heat. Stir in basil.
Scoop half of the spaghetti squash into the baking dish. Spoon half of the cheese sauce over top.
Layer on the other half of the spaghetti squash, then cover with the rest of the sauce.
Sprinkle the remaining cheese over top.
Bake in the preheated oven until cheese is melted and top is lightly brown, about 20-25 minutes.
Serving size: 1/6th of the recipe
Net carbs (g): 9