Creamy Chive and Onion Spaghetti Squash

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I recently landed upon a cream cheese recipe book by Philadelphia cream cheese.  There are so many recipes that just need a little tweaking! This is the first one I tried and it’s so good! Trying out this recipe was just the excuse I needed to buy spaghetti squash again! It’s sort of high in carbs so I don’t get it too often.  I’m afraid it will be hard to not indulge in this dish and keep my carbs under 20-25 net carbs for the day. It’s going to be one of those days where I save ’em all up for dinner time! I already know it will be worth it.  

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If you haven’t had spaghetti squash it’s a really cool vegetable.  It has a very mild flavor once roasted that comes though only a little bit with a cream sauce or marinara sauce on top.  I love the way it feels like thin spaghetti in my mouth.   I find that people who don’t like vegetables succumb to this one.

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Once it’s roasted you just run a fork down through and long strands of squash come out.  I like to roast it with salt, pepper, oil, and just a smidge of minced garlic.  It does take about 50 minutes up to an hour to roast.  I have heard that people just stab the hell out of it,  microwave it, then easily cut it in half to scoop the seeds out.  Even though it’s not as easy to cut the squash in half before it’s cooked I think it’s worth the elbow grease to get the roasted flavor into the dish.  I haven’t tried microwaving yet so I’m not sure about the directions for that. 

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The sauce comes together very quickly.  I used a bag of store bought bacon bits to make it even more simple.  Seriously, cutting the squash in half is the hardest part!  The recipe in the book says to use chive and onion cream cheese.  Whipped cream cheeses with added ingredients often times have added sugars and ingredients that might be considered “hidden carbs” so I usually avoid them.  It’s really quite easy to just flavor the cream cheese, or in this case the sauce, yourself.  

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 I can’t wait to eat this tonight! We are having it with Italian marinated chicken thighs and homemade mint chocolate chip ice cream for dessert! What a decadent meal for St.  Patrick’s day! 

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045Top with extra bacon bits and chives for a great presentation! 

 

Creamy Chive and Onion Spaghetti Squash
Serves 12
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148 calories
3 g
38 g
13 g
5 g
7 g
53 g
244 g
1 g
0 g
4 g
Nutrition Facts
Serving Size
53g
Servings
12
Amount Per Serving
Calories 148
Calories from Fat 114
% Daily Value *
Total Fat 13g
20%
Saturated Fat 7g
35%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 38mg
13%
Sodium 244mg
10%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
3%
Sugars 1g
Protein 5g
Vitamin A
9%
Vitamin C
1%
Calcium
11%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 medium sized spaghetti squash
  2. 2-3 oz of bacon bits
  3. 2 slices of tomato diced and rinsed off
  4. 8 oz cream cheese
  5. 1/2 cup almond milk
  6. 1/2 cup heavy cream
  7. 6 tbsp parmesan cheese
  8. 1 tsp onion powder
  9. 1 tsp dried chives
  10. 1/4 tsp xanthan gum (optional)
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut your spaghetti squash in half lengthwise and scoop out the seeds.
  3. Brush with oil and season with salt, pepper, and garlic.
  4. Place on baking pan using the middle rack of the oven and roast for 50-60 mins.
  5. Let cool about 20-30 mins so you can handle it. (I waited about 15 mins and it was pretty hot still.)
  6. Pull out strands of squash with a fork and set aside.
  7. Add bacon and tomato to a sauce pan on medium heat.
  8. Slice up cream cheese and add it to your pan along with the rest of the ingredients.
  9. Heat the sauce until it starts to bubble up.
  10. Add spaghetti squash and fold into the sauce.
  11. Top with bacon bits and chives.
beta
calories
148
fat
13g
protein
5g
carbs
3g
more
Up Late Anyway | Low Carb Recipes http://uplateanyway.com/keto/

5 comments

    • Elizabeth Nimphius says:

      The intention here is that it would be served as a side. I can’t eat more than 7 net carbs in a serving and any larger of a serving for the size of the squash I cooked would have most definitely knocked me out of ketosis. I’m not trying to fool anyone here. I love this sauce and it’s amazing on spaghetti squash. I really get the sort of outrage you are displaying here but this would never be ok on a low carb diet as a main meal or large portion. The squash itself is very high in carbs. With the cream cheese, parmesan cheese, spices, heavy cream.. it would just be too many carbs to have a larger serving.

      Judging by the look of your website you aren’t counting carbs so I see where the miscommunication lies. A lot of my readers use nutritional ketosis for various health reasons and need the nutritional numbers in order to work out what they can and can’t eat that day. Health reasons including diabetes, epilepsy and cancer to name just a few. Of course if you aren’t counting carbohydrates then you could absolutely increase the portion size or use a larger squash.

  1. Deb says:

    I know it’s been over a year since you published this but wanted to let you know how much I love this recipe! I have made it several times, it freezes nicely so I can portion appropriately and is a wonderful treat side on a low carb diet.
    Thank you!

    • Elizabeth Nimphius says:

      It’s so delicious! Really one of our favorites. I really think it’s underappreciated. Lol. So thanks so much for saying something regardless of the year.

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