Keto Tomato Squash Casserole. I’m here to say that this is one great vegetable combination and very well suited for any Thanksgiving spread. Seriously, take a good look at the list of ingredients and I’m hoping you can tell just by looking at it. It has always amazed me how versatile spaghetti squash is and this keto tomato squash casserole is another good example. I know it looks like some kind of exotic apple pie with a crumble topping but I assure you it is not what it tastes like. Very easy to assemble and then finish in the oven. To see how I do my squash please see Spaghetti Squash 101.
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- 2 Medium Size Spaghetti Squash
- 1 Can Petite Diced Tomatoes
- 1 T Fresh Thyme Leaves (Or 1½ t Dried Thyme)
- ½ C Fresh Minced Parsley (Or 3 T Dried)
- 6 T Melted Butter (Divided)
- ¼ C Minced Shallots (Or Onion)
- 1 T Crushed Garlic***
- ¼ t Cinnamon
- ⅛ t Allspice
- ⅛ t Nutmeg Or Mace
- ⅛ t Ground Ginger
- 1½ C Ground Pork Rinds
- ⅔ C Parmesan Cheese
- ½ C Sliced Almonds
- ¼ C Melted Butter
- Cook, seed, and strain spaghetti squash. It has lots of juice (which in my opinion is just sugar water) and you do not want much extra liquid in this. It will have plenty anyway. When finished straining put into a large mixing bowl.
- Put 1 T butter in pan and lightly sauté onions & garlic. (4-5 minutes).
- Put rest of ingredients in medium bowl, add everything except squash and mix thoroughly.
- Now pour this mixture over squash and again mix and combine well. Put into a large deep glass pie dish.
- Lightly toast almonds.
- In last medium bowl mix ground pork rinds, Parmesan cheese, and toasted almonds.
- Add melted butter and mix into a “crumble”.
- Preheat oven to 350°.
- Generously add crumble topping to casserole, cover with foil, cook for 20-25 minutes, uncover and bake an additional 15 minutes or until topping is beginning to brown.
- 8 Servings
- 327 Calories, 7.5g Protein, 30.6g Fat, 8.5g Carbs, 2.3g Fiber, 5.2g Net Carbs