Baked Low Carb Crispy Squash Cups

Crispy Baked Parmesan and Spaghetti Squash low carb "hash brown" cups are so delicious and easy.

It's best to start with cold squash so this dish is ideal for meal prep and make ahead sides.

This unique side dish looks and tastes gorgeous. It's a perfect side for a hearty low carb meal and looks beautiful on a holiday table.

Course Side Dish

Cuisine American, Keto

Keyword gluten free, Nut Free

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 52kcal

Author Brandy

4 cups spaghetti squash cooked, shredded and cooled so it is as dry as possible.
2/3 cup shredded Parmesan cheese
1/8 cup coconut flour almond flour cannot be subbed. See post.
2 tbsp butter melted
3/4 tsp salt
3/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder

2 tbsp chives garnish
chopped Parsley garnish (only choose one garnish - or not. It's your side dish).

Preheat oven to 375F. Oil a 12 - well Regular Muffin Pan very well. Drain as much water as you can from squash in a colander and make sure your squash is COLD so it will get crispy on the edges. This is perfect for left over squash.
Add all ingredients to a bowl and combine. Make sure that the squash has had time to cool uncovered because the drier the squash, the crispier the cups.
Fill each well of the muffin tin with the squash mixture evenly and bake for about 40 minutes until crispy and slightly browned. Turn heat down if they start to blacken. Black squash isn't good.
Allow to cool for about 10-15 minutes in muffin pan before gently rimming each well with a knife if necessary, dislodging, and serving with low carb sauce of your choice. See post for suggestions.

This recipe makes 12 servings.