Ingredients
2 cups cooked spaghetti squash (or finely grated cauliflower, squeezed dry)
½ cup shredded mozzarella
¼ cup grated Parmesan
2 large eggs
½ cup finely chopped bell peppers (red/green)
¼ cup finely chopped onion (optional, or use green onion for fewer carbs)
2 tbsp almond flour (helps bind)
½ tsp garlic powder
½ tsp smoked paprika
Salt & pepper to taste
Olive oil or avocado oil spray
👩🍳 Instructions
Prep the Veggies
If using spaghetti squash: roast until tender, then scrape strands with a fork and squeeze out excess water.
If using cauliflower: grate and microwave for 5 minutes, then squeeze out moisture in a towel.
Mix the Batter
In a large bowl, combine squash/cauliflower, cheese, eggs, almond flour, veggies, and seasonings.
Stir until mixture holds together.
Fill the Muffin Tin
Grease or line a muffin tin.
Spoon mixture into cups, pressing down firmly to compact (like in your first photo).
Bake
Bake at 400°F (200°C) for 20–25 minutes, until golden and crispy on edges.
Serve
Remove from tin and let cool slightly.
Serve with sour cream, sugar-free ketchup, or garlic aioli (like in your second photo).
🍴 Tips
For extra crunch, sprinkle cheese on the bottom of each muffin tin before adding the mixture.
Can also be made in an air fryer at 375°F (190°C) for 12–15 minutes.
Store in fridge up to 4 days; reheat in oven or air fryer for crispiness.
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