Sinfully Decadent Spaghetti Squash Bake

Sinfully Decadent Spaghetti Squash Bake

Sinfully Decadent Spaghetti Squash Bake

Recipe from: Created by Noble Pig | Serves: Serves 10-12

INGREDIENTS

·       2 medium sized spaghetti squash, sliced lengthwise, seeds removed

·       cooking spray

·       1/2 cup unsalted butter plus 2 Tablespoons, melted ~ divided

·       3 large eggs, room temperature

·       1 cup sour cream (let sit out 15 minutes to warm slightly)

·       1/2 cup sugar, plus 3 Tablespoons, divided

·       6 ounces cream cheese, softened

·       1/2 cup golden raisins plus 2 Tablespoons for sprinkling on top

·       2 large Granny Smith apples, peeled, cored and finely chopped

·       1/2 teaspoon ground cinnamon

·       1/4 teaspoon ground nutmeg

DIRECTIONS

·       Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and mist with cooking spray. Place squash cut-sides down and bake until tender, about 40-45 minutes. Turn oven down to 350 degrees F.

·       After squash is baked, let it cool for a few minutes, or until you are able to handle it. Scrape squash with a fork towards you, making long strands. Place in a large bowl and set aside.

·       Place eggs and sour cream into the bowl of an electric mixer with a paddle attachment; mix on medium speed until fully combined. Mix in 1/2 cup sugar, 1/2 cup (1 stick) melted butter and cream cheese. Stir in 1/2 cup raisins. Set aside.

·       Heat 2 Tablespoons unsalted butter in a large skillet over medium heat. Stir in 2 Tablespoons sugar, ground cinnamon and nutmeg. Add apples and gently toss to coat. Cook, tossing occasionally, until soft and caramelized, 10 to 12 minutes. Stir apples (cooled slightly) into egg mixture.

·       Pour the apples over the spaghetti squash strands, tossing gently to combine. Pour into a buttered 2-1/2 quart baking dish. Place remaining 2 Tablespoons of raisins on top and sprinkle with remaining 1 Tablespoon of sugar. 

·       Bake in oven for 40 minutes at 350 degrees F until top is set. Wait 10 minutes before serving.

Taco Soup Keto Diet

From Mary

Here’s the link to the taco soup recipe I make on the Keto Diet.

Mine is a little different every time I make it depending on what I have in the fridge.

I have done it with chicken instead of beef.

Even with tofu.

I usually don’t use 2 packages of cream cheese (one recipe calls for 2).

 Leo and I both find it has a lot of broth. You could put in noodles or cabbage to get more volume of “stuff” in it.

 https://hip2keto.com/recipes/slow-cooker-keto-taco-soup/

https://perfectketo.com/slow-cooker-taco-soup/

I also use the taco seasoning recipe to make my own taco seasoning.  Why I have I been buying those little packages of taco seasoning all of these years?

Mary

Taco Seasoning

Make your own Taco Seasoning

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.