Keto Roasted Spaghetti Squash
A satisfying low-carb alternative to pasta featuring tender strands of roasted spaghetti squash topped with a rich coconut milk sauce studded with crispy pancetta and earthy shiitake mushrooms. The creamy sauce gets its depth from sautéed garlic and onions, while ghee adds richness and oregano provides an herbal finish. This comforting dish works perfectly as a weeknight dinner or elegant side, offering all the satisfaction of a pasta dish with added vegetables and bold flavors.
Ingredients
Instructions
- 1
Preheat oven to 350°F
- 2
Place spaghetti squash cut side down on baking sheet and bake for 30 minutes
- 3
Combine coconut milk, ghee, minced garlic, onion powder, and oregano in saucepan over medium-low heat and whisk until thickened, then set aside
- 4
Heat cooking fat in skillet over medium heat and sauté onion and garlic until fragrant, about 2 minutes
- 5
Add pancetta and mushrooms to skillet and cook until mushrooms are soft
- 6
Add creamy sauce to skillet, stir well, and adjust seasoning
- 7
Use fork to scoop stringy flesh from roasted squash
- 8
Serve squash topped with creamy mushroom sauce
Tips
Pierce the squash skin before cutting to prevent slipping and make halving easier.
Test doneness by checking if strands easily separate with a fork - they should be tender but not mushy.
Let the sauce thicken properly by whisking constantly and cooking until it coats the back of a spoon.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container. Store sauce and squash separately to prevent sogginess.
Roast squash up to 2 days ahead. Make sauce day of serving for best texture.
Serve immediately while hot. Garnish with fresh herbs or grated cheese if desired.
Common Mistakes
Don't overcook squash to avoid mushy texture
Whisk sauce constantly to prevent breaking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen spaghetti squash?
Fresh is best for texture, but thawed frozen squash works if well-drained. Cooking time may be shorter.
What if my sauce breaks or curdles?
Remove from heat immediately and whisk in a tablespoon of cold coconut milk to bring it back together.
How long will leftovers keep?
Store refrigerated for up to 3 days. Reheat gently and add liquid if sauce thickens too much.