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Spaghetti squash broccoli cauliflower casserole

Cheesy Broccoli Spaghetti Squash Casserole

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 242
Author: Lisa MarcAurele
Try this warm low carb and gluten free cheddar broccoli spaghetti squash casserole as a side or main course dish. It takes little time to prepare the dish!
Print Recipe
US Customary - Metric

Ingredients

  • 1 small spaghetti squash roasted (about 2 cups )
  • 10 oz frozen broccoli steamed (about 1 ½ cups)
  • ¾ cup sour cream
  • 1 cup sharp cheddar cheese shredded
  • 1 egg beaten
  • ½ teaspoon garlic powder
  • dash salt
  • dash pepper
  • 4 slices sharp cheddar cheese

Instructions

  • Place strands of spaghetti squash into a towel lined bowl to absorb extra liquid.
  • Remove towel, then add steamed broccoli, sour cream, shredded cheese, egg, garlic powder, salt and pepper.
  • Spread mixture out into an 8x8-inch baking pan.
  • Top with cheese slices.
  • Bake at 375°F for 30-35 minutes or until cheese is browned.

Notes

Makes 6 servings
Nutrition per serving: 5.2g net carbs

Nutrition

Calories: 242 | Carbohydrates: 5.8g | Protein: 12.1g | Fat: 19.5g | Saturated Fat: 11.9g | Cholesterol: 79mg | Sodium: 299mg | Potassium: 199mg | Fiber: 0.6g | Sugar: 0.8g | Vitamin A: 750IU | Vitamin C: 29.7mg | Calcium: 330mg | Iron: 0.7mg

Additional Info

Net Carbs: 5.2 g | % Carbs: 8.5 % | % Protein: 19.8 % | % Fat: 71.7 % | SmartPoints: 10
Values 
Array
(
    [calories] => 242
    [carbohydrates] => 5.8
    [protein] => 12.1
    [fat] => 19.5
    [saturated_fat] => 11.9
    [cholesterol] => 79
    [sodium] => 299
    [potassium] => 199
    [fiber] => 0.6
    [sugar] => 0.8
    [vitamin_a] => 750
    [vitamin_c] => 29.7
    [calcium] => 330
    [iron] => 0.7
)

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