Keto Four Cheese Stuffed Butternut Squash
This is a low-carb, cheesy stuffed butternut squash that’s so good it might just make you forget about eating pasta.
If you’re looking for a hearty, healthy, and delicious keto recipe, look no further! This easy-to-make Four Cheese Stuffed Butternut Squash is perfect for the season!
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You can serve stuffed butternut squash as a meal or as an appetizer. Either way, you’ll be glad you tried this stuffed butternut squash recipe!
Four cheese or Quattro Formaggi is an amazing combination when comes to, basically, everything! So in this keto stuffed squash recipe, I used that popular filling for this baked butternut squash, and I added some fresh spinach which ended up being truly delicious.
Taste-wise, this savory dish with baked butternut squash provides a sweetness that’s a key player on the final (utterly delicious) result! You are going to love this so much!
Why We Love This Stuffed Butternut Squash Recipes (and you will too!)
- Easy to make keto recipe
- The best fall keto side dish
- Only 4 net carbs per serving
- Healthy, keto-friendly, and perfect for the season
What flavors go well with butternut squash?
If you want to change up the palette of this keto side dish recipe, you can try some of these other flavor combinations that go well with butternut squash. These are some of my favorites:
- Garlic, onion, and red pepper flakes
- Coconut milk and curry powder
- Shrimp and coconut oil and cumin
- Nutmeg and cinnamon
How do I scoop out the butternut squash?
After cutting the squash in half, use a spoon to scoop out the seeds before cooking/baking/roasting. This is similar to scooping seeds out of a fresh pumpkin.
What kind of cheese for stuffed butternut squash?
I love the combination of cream cheese, parmesan cheese, mozzarella cheese, and gorgonzola cheese for this recipe, but you can also use ricotta cheese or your favorite cheese too.
How do you store leftovers for this keto side dish?
Store stuffed butternut squash in an airtight container for up to 3 days in the refrigerator.
Where to buy butternut squash?
You can find butternut squash at most supermarkets and grocery stores. The smaller the squash, the easier it will be to cut in half before seeding and baking/roasting. If you have a farmers market nearby, it’s a great place to buy butternut squash. And don’t forget, Costco is another great place to purchase large quantities of fresh butternut squash too!
How do you reheat leftover keto butternut squash?
Butternut squash can be reheated in the microwave. Simply place your serving on a microwave safe dish and heat for 30 seconds at a time. Stir with a fork and reheat an additional 30 seconds until it is warm and heated to your likeness.
Keto Four Cheese Stuffed Butternut Squash Recipe Ingredients
- 1 butternut squash
- 4 ounces cream cheese
- 3 garlic cloves
- 1/2 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese
- 4 ounces gorgonzola cheese
- 4 cups packed fresh spinach
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Keto Four Cheese Stuffed Butternut Squash Recipe Instructions
- Pre-heat the oven to 400 degrees.
- Chop the squash length-wise in two and remove seeds. Season the inside with salt and pepper and place them with the inside down into a baking tray.
- Bake for 30 minutes and then turn them around to bake for another 10 minutes, or until squash is fork-tender. The amount of time will depend on the size of the squash.
- In the meantime, prepare the filling. Sauté chopped garlic in a skillet with heated olive oil, once garlic is fragrant add roughly chopped fresh spinach and sauté for one minute or until spinach is tender.
- Remove from heat and add softened cream cheese, shredded mozzarella, shredded parmesan, and gorgonzola cheese. Stir to combine.
- Once the butternut squash is fork-tender, remove from it the oven.
- Pull out some of the squash pulp in order to make some space to fill it. Mix the pulp with the rest of the cheese filling.
- Finally, fill the squash and bake it for another 10 minutes or until cheese is evenly melted.
- Serve warm.
Tips
- To get four servings is ideal to choose a medium to large-sized squash or four small ones.
Keto Four Cheese Stuffed Butternut Squash Recipe Nutrition
Serves 8
Calories 169, Total C 5g, Fiber 1g, Net C 4g, Sugars 1.2g, Fat 12.1g, Protein 11g
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Here are a few photos we took while making this amazing recipe.
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Here’s a printable version of this keto butternut squash recipe:
Keto Four Cheese Stuffed Butternut Squash Recipe
Ingredients
- 1 butternut squash
- 4 ounces cream cheese
- 3 garlic cloves
- 1/2 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese
- 4 ounces gorgonzola cheese
- 4 cups packed fresh spinach
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Pre-heat the oven to 400 degrees.
- Chop the squash length-wise in two and remove seeds. Season the inside with salt and pepper and place them with the inside down into a baking tray.
- Bake for 30 minutes and then turn them around to bake for another 10 minutes, or until squash is fork-tender. The amount of time will depend on the size of the squash.
- In the meantime, prepare the filling. Sauté chopped garlic in a skillet with heated olive oil, once garlic is fragrant add roughly chopped fresh spinach and sauté for one minute or until spinach is tender.
- Remove from heat and add softened cream cheese, shredded mozzarella, shredded parmesan, and gorgonzola cheese. Stir to combine.
- Once the butternut squash is fork-tender, remove from it the oven.
- Pull out some of the squash pulp in order to make some space to fill it. Mix the pulp with the rest of the cheese filling.
- Finally, fill the squash and bake it for another 10 minutes or until cheese is evenly melted.
- Serve warm.
Notes
- To get four servings is ideal to choose a medium to large-sized squash or four small ones.
