Buttery Gruyere Spaghetti Squash Recipe Card
Diminish that pasta craving with Buttery Gruyere Spaghetti Squash. Spaghetti squash strands are tossed in a delicious Gruyere cheese sauce and topped with nuts and pomegranate seeds. This low-carb meal takes 40 minutes to make, looks festive and will make dinner feel complete without missing anything.Serve it as a light course or add extra protein for a hearty meal. Low-Carb, Gluten-free, Keto10g net carbs/serving
Ingredients
- 1 Medium Spaghetti Squash (cooked and shredded) about 3 -4 cups
- 2 tbs Butter
- 2 Garlic Cloves Crushed
- 2 tbs Almond Flour
- ½ cup Whipping Cream
- ½ Chicken Broth or vegetable broth (plus extra if needed)
- ½ Cup Gruyere Cheese grated (Cheddar and Parmesan will work too)
- ½ tsp Thyme dried
- Salt & Pepper to taste
Garnish
- ¼ Cup Pomegranate seeds
- ¼ cup Nuts Pecans, Walnuts, or Almonds
- Parsley leaves finely chopped
Instructions
- Melt Butter in the pan. Heat a medium-sized shallow pan on low heat and add butter. Add crushed garlic when the butter has melted and cook until translucent and sizzling.
- Make the faux roux. Add the almond flour to the butter and garlic. Whisk to blend into a paste-like texture.
- Pour in the cream. Blend in the cream to the almond flour roux and stir to combine. Cook for a few minutes, then stir in the broth. Bring the heat to medium-high and let the sauce simmer for 5 minutes.
- Pro Tip: Hold off on adding extra almond flour. At this stage, the sauce may not look thick but will thicken as the sauce cools, so adding extra almond flour is optional and unnecessary.
- Melt the Cheese. Add the grated cheese into the sauce and stir until all the cheese has melted. The sauce should thicken and become smooth.
- Add Seasoning. Add thyme, salt and pepper to taste. Stir the sauce around. If it has become too thick, add a little broth to thin it out.
- Combine Spaghetti Squash with sauce. Take the spaghetti and add it to the cheese sauce. Lightly mix to coat each strand.
- Assemble the Buttery Gruyere Spaghetti Squash. Transfer the pasta back into the shells or serving bowls.
- Garnish. Top with parsley, pomegranate and nuts. Enjoy
Notes
Follow these tips and notes to make the best Buttery gruyere spaghetti squash with nuts and pomegranate seeds.
- This recipe makes small, light portions, so if you want to make it as a main course, I suggest doubling it for a hearty meal. Cook the spaghetti squash al dente until it has a slight bite, like pasta.
- Bake the squash according to its size to avoid overcooking it.
- Pick a cheese that will melt into the sauce.
- The Gruyere sauce will thicken as it cools, so add broth to thin it out or if it is too watery, stir in a tablespoon of almond flour.
- For meal prep, store the spaghetti squash and sauce separately.