35+ Irresistible Valentine’s Day Keto Squash Recipes You’ll Love

Valentine’s Day is the perfect time to celebrate love with a special, home-cooked meal.

Whether you’re planning a romantic dinner for two or a cozy evening with close friends, choosing the right dishes can set the perfect mood.

If you’re following a keto diet, finding low-carb, yet indulgent recipes can be a bit tricky.

That’s where squash comes in—it’s versatile, nutritious, and can easily be transformed into flavorful keto-friendly dishes that feel just as decadent as traditional Valentine’s Day meals.

In this article, we’ve compiled 35+ keto squash recipes that will impress your loved ones without compromising your low-carb lifestyle.

From roasted squash to creamy soups and savory casseroles, these recipes are perfect for a healthy yet indulgent Valentine’s Day celebration.

35+ Irresistible Valentine’s Day Keto Squash Recipes You’ll Love

With these 35+ Valentine’s Day keto squash recipes, you can create a delicious, memorable meal that stays true to your low-carb lifestyle.

Whether you prefer the sweetness of butternut squash, the savory notes of acorn squash, or the earthy flavor of spaghetti squash, each recipe is designed to bring out the natural beauty and taste of squash while keeping your carb count low.

These dishes will not only satisfy your cravings but will also help you stay on track with your keto goals.

This Valentine’s Day, let squash be the star of your meal, offering a unique and nutritious twist to your celebration of love.

Keto Stuffed Butternut Squash with Creamy Spinach and Cheese

This Keto Stuffed Butternut Squash with Creamy Spinach and Cheese is an elegant and heartwarming dish perfect for a romantic Valentine’s dinner. The natural sweetness of the butternut squash is complemented by the richness of spinach, cream cheese, and mozzarella, creating a creamy, savory filling. It’s low-carb, nutritious, and offers a delightful balance of flavors. This dish can easily be served as a main or a side to impress your special someone with minimal effort and maximum taste.

Ingredients:

• 2 medium butternut squash
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 cups fresh spinach
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the butternut squash in half lengthwise and scoop out the seeds.
2. Rub the squash halves with olive oil and season with salt and pepper. Place them on a baking sheet, cut side up, and roast for 35-40 minutes or until tender.
3. While the squash roasts, heat a skillet over medium heat and sauté the spinach until wilted, about 2-3 minutes.
4. In a mixing bowl, combine the cooked spinach, cream cheese, mozzarella, Parmesan, garlic powder, and oregano. Mix until smooth and well combined.
5. Once the squash is roasted, remove it from the oven and carefully scoop out a bit of the flesh, leaving a border around the edges. Mash the scooped-out squash and mix it with the cheese and spinach mixture.
6. Stuff the squash halves with the creamy filling and return to the oven for an additional 10 minutes until the top is slightly golden and bubbly.
7. Garnish with fresh parsley before serving.

This Keto Stuffed Butternut Squash with Creamy Spinach and Cheese is a luxurious, healthy dish that combines the natural sweetness of the squash with the savory, rich filling. It’s perfect for a Valentine’s Day celebration, offering a balanced mix of flavor, texture, and color. The dish is also easy to make ahead, ensuring you can spend more time with your loved one rather than in the kitchen. It’s a beautiful way to enjoy a low-carb meal without compromising on taste.

Keto Zucchini Lasagna with Ground Turkey and Tomato Sauce

This Keto Zucchini Lasagna with Ground Turkey and Tomato Sauce is a keto-friendly twist on the classic lasagna. Thinly sliced zucchini takes the place of pasta sheets, creating a light yet hearty dish. Layered with a savory turkey and tomato sauce, ricotta cheese, and a touch of mozzarella, this lasagna is perfect for a romantic dinner for two. It’s full of flavor, rich in protein, and completely low-carb, making it a fantastic choice for a Valentine’s Day meal that’s both satisfying and healthy.

Ingredients:

• 3 medium zucchinis, thinly sliced lengthwise
• 1 lb ground turkey
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups crushed tomatoes
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the zucchinis lengthwise into thin strips. Lay them out on paper towels, sprinkle with salt, and let them sit for 10 minutes to draw out excess moisture. Pat them dry with more paper towels.
2. Heat olive oil in a skillet over medium heat. Add the diced onion and garlic, cooking until softened, about 3-4 minutes.
3. Add the ground turkey to the skillet and cook until browned, breaking it apart with a spoon. Stir in the crushed tomatoes, basil, oregano, red pepper flakes, salt, and pepper. Let the sauce simmer for 10 minutes to thicken.
4. In a separate bowl, mix the ricotta cheese with half of the mozzarella and Parmesan. Season with salt and pepper.
5. In a baking dish, spread a thin layer of the tomato sauce on the bottom. Layer with zucchini strips, then a layer of the cheese mixture, followed by more sauce. Repeat the layers until all ingredients are used, finishing with a layer of sauce on top.
6. Top with the remaining mozzarella and Parmesan cheese. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes, until the cheese is bubbly and golden.
7. Garnish with fresh basil before serving.

This Keto Zucchini Lasagna with Ground Turkey and Tomato Sauce offers all the comfort of traditional lasagna without the carbs. It’s rich, cheesy, and packed with flavor, making it the perfect dish for a cozy and intimate Valentine’s dinner. The zucchini provides a satisfying, low-carb alternative to pasta, while the turkey and tomato sauce ensure a hearty, delicious experience. It’s a wonderful way to enjoy a classic favorite in a keto-friendly form.

Keto Spaghetti Squash Carbonara

Keto Spaghetti Squash Carbonara is a low-carb, deliciously creamy twist on the classic Italian dish. The spaghetti squash takes the place of traditional pasta, offering a perfect vehicle for the rich, smoky carbonara sauce made from eggs, Parmesan, and crispy bacon. This dish combines the comforting flavors of carbonara with the lightness of squash, making it an ideal Valentine’s Day meal that’s both indulgent and healthy. It’s quick to make and incredibly satisfying, perfect for a special evening together.

Ingredients:

• 1 medium spaghetti squash
• 6 slices bacon, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet and roast for 30-35 minutes, or until the flesh is tender and easily shreds with a fork.
2. While the squash roasts, cook the chopped bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the rendered fat in the pan.
3. In a mixing bowl, whisk together the eggs, Parmesan, heavy cream, garlic powder, salt, and pepper.
4. Once the spaghetti squash is roasted, use a fork to scrape out the flesh into strands.
5. Return the skillet with the bacon fat to medium heat and add the spaghetti squash strands, tossing them in the bacon fat for a couple of minutes.
6. Remove the skillet from heat and immediately pour in the egg and cheese mixture, tossing quickly to coat the squash in the creamy sauce. Stir in the crispy bacon and adjust seasoning with salt and pepper.
7. Garnish with fresh parsley before serving.

Keto Spaghetti Squash Carbonara is a rich, decadent dish that brings all the flavors of the classic carbonara without the carbs. The spaghetti squash is the perfect base, providing a light, satisfying texture, while the creamy bacon sauce delivers all the comfort you crave in a pasta dish. This is a perfect Valentine’s Day meal that’s quick to prepare yet feels indulgent, making it an ideal choice for a romantic dinner without straying from your keto goals. It’s a delicious way to show someone you care with a healthy, flavorful dish.

Keto Acorn Squash with Sage Brown Butter and Walnuts

This Keto Acorn Squash with Sage Brown Butter and Walnuts is a rich and aromatic dish that brings together the earthy sweetness of roasted acorn squash, the nutty flavor of browned butter, and the crunch of toasted walnuts. The addition of fresh sage adds an extra layer of depth to this dish, making it a perfect choice for a cozy and intimate Valentine’s Day dinner. It’s an elegant yet simple recipe that highlights the natural flavors of the squash while keeping the meal keto-friendly.

Ingredients:

• 2 medium acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup unsalted butter
• 10 fresh sage leaves
• 1/4 cup chopped walnuts, toasted
• 1 tbsp fresh thyme (optional)
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the acorn squash in half and scoop out the seeds. Drizzle the squash halves with olive oil and season with salt and pepper. Place them on a baking sheet, cut side down, and roast for 30-35 minutes or until tender.
2. While the squash roasts, melt the butter in a skillet over medium heat. Add the sage leaves and cook for 2-3 minutes, stirring occasionally, until the butter turns golden brown and releases a nutty aroma.
3. Remove the skillet from the heat and stir in the toasted walnuts, fresh thyme (if using), and chopped parsley.
4. Once the squash is roasted, remove it from the oven and carefully scoop out a bit of the flesh to create space for the butter and walnut mixture. Drizzle the brown butter sauce over the squash halves and top with the walnut mixture.
5. Serve immediately, garnished with extra sage or parsley.

Keto Acorn Squash with Sage Brown Butter and Walnuts is a beautiful and flavorful dish that feels both elegant and comforting. The brown butter and sage elevate the naturally sweet flavor of the acorn squash, while the toasted walnuts provide a satisfying crunch. This dish is perfect for a Valentine’s dinner, offering a warm, cozy, and indulgent meal without compromising on your keto lifestyle. It’s easy to prepare yet makes a big impression, perfect for sharing with someone special.

Keto Spaghetti Squash Alfredo with Grilled Chicken

This Keto Spaghetti Squash Alfredo with Grilled Chicken is a creamy, low-carb version of the beloved classic Alfredo pasta. The spaghetti squash mimics the texture of noodles, while a rich, velvety Alfredo sauce made with heavy cream and Parmesan coats the squash perfectly. Grilled chicken adds a hearty protein component, making this dish an indulgent yet healthy choice for a Valentine’s Day dinner. This recipe is sure to satisfy your cravings for comfort food without the carbs.

Ingredients:

• 1 medium spaghetti squash
• 2 chicken breasts, boneless and skinless
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 tsp garlic powder
• 1/2 cup shredded mozzarella cheese
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half, remove the seeds, and drizzle with olive oil. Season with salt and pepper. Roast the squash, cut side down, for 30-35 minutes or until tender.
2. While the squash roasts, heat a grill pan over medium-high heat. Season the chicken breasts with salt, pepper, and olive oil. Grill the chicken for about 6-7 minutes per side or until fully cooked and juices run clear. Let the chicken rest for a few minutes before slicing it thinly.
3. In a saucepan, bring the heavy cream to a simmer over medium heat. Stir in the Parmesan, garlic, and garlic powder. Cook, stirring constantly, until the sauce thickens, about 5 minutes. Add the shredded mozzarella cheese and stir until melted and smooth.
4. Once the spaghetti squash is roasted, use a fork to shred the flesh into spaghetti-like strands.
5. Toss the spaghetti squash strands in the Alfredo sauce, ensuring they are evenly coated. Serve with sliced grilled chicken on top, garnished with fresh parsley.

Keto Spaghetti Squash Alfredo with Grilled Chicken is a rich, satisfying dish that brings together the flavors of creamy Alfredo sauce and perfectly grilled chicken. The spaghetti squash provides a light, low-carb base, making it an excellent alternative to traditional pasta. This dish offers all the indulgence of a classic comfort food, while being keto-friendly and nourishing. It’s perfect for a romantic dinner, combining comfort with elegance, and will leave your loved one impressed and satisfied.

Keto Roasted Delicata Squash with Parmesan and Garlic

Keto Roasted Delicata Squash with Parmesan and Garlic is a simple yet flavorful dish that celebrates the natural sweetness of delicata squash, a variety that is naturally sweet and tender. The squash is roasted until golden and caramelized, then topped with a delicious garlic and Parmesan mixture, adding savory depth to every bite. This dish is easy to prepare and makes for an elegant side or a light main course for a romantic Valentine’s Day dinner.

Ingredients:

• 2 medium delicata squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the delicata squash in half and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place the squash halves on a baking sheet, cut side down, and roast for 25-30 minutes, or until tender and golden.
2. While the squash roasts, heat the minced garlic in a small skillet over medium heat for 1-2 minutes until fragrant. Be careful not to burn it.
3. Once the squash is roasted, remove it from the oven and carefully flip the halves over. Sprinkle the garlic and Parmesan mixture evenly over the squash, then return it to the oven for an additional 5-7 minutes to allow the cheese to melt and become golden.
4. Garnish with fresh thyme and parsley before serving.

Keto Roasted Delicata Squash with Parmesan and Garlic is a flavorful and easy-to-make dish that makes a great addition to any Valentine’s Day meal. The delicate sweetness of the squash pairs perfectly with the savory garlic and Parmesan, creating a balanced and satisfying experience. It’s a simple yet elegant dish that doesn’t require a lot of effort but still delivers rich, delicious flavors, making it ideal for a romantic and low-carb celebration.

Keto Butternut Squash Soup with Coconut Cream

This Keto Butternut Squash Soup with Coconut Cream is a velvety, comforting dish that combines the natural sweetness of butternut squash with the rich flavor of coconut cream. It’s a perfect starter for a cozy Valentine’s Day dinner, offering a creamy texture and depth of flavor while keeping it keto-friendly. The ginger and garlic add a subtle kick, while the coconut cream creates a luxurious finish, making this soup indulgent yet light.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 3 cups chicken or vegetable broth
• 1 can (14 oz) full-fat coconut milk
• Salt and pepper, to taste
• 1 tbsp fresh thyme, chopped (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and roast for 25-30 minutes, or until the squash is tender and lightly caramelized.
2. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add the roasted butternut squash and chicken broth to the pot, bringing it to a boil. Reduce the heat and simmer for 10 minutes to allow the flavors to meld together.
4. Use an immersion blender or regular blender to blend the soup until smooth. Stir in the coconut milk and adjust seasoning with salt and pepper to taste.
5. Simmer the soup for another 5 minutes, then serve hot, garnished with fresh thyme and parsley.

This Keto Butternut Squash Soup with Coconut Cream is the perfect blend of sweet and savory, making it an excellent starter for your Valentine’s Day dinner. The smooth, creamy texture combined with the aromatic ginger and garlic offers a warm and satisfying dish that feels indulgent yet light. The addition of coconut cream adds a luxurious richness, while the roasting process intensifies the squash’s natural sweetness. This soup is a keto-friendly comfort food that will surely impress your loved one.

Keto Spaghetti Squash Carbonara

Keto Spaghetti Squash Carbonara is a twist on the traditional Italian carbonara, replacing pasta with roasted spaghetti squash for a low-carb, keto-friendly version. The creamy egg-based sauce, paired with crispy bacon and a generous sprinkle of Parmesan, creates a rich and indulgent dish. This hearty yet light recipe is perfect for a Valentine’s Day dinner, offering a comforting and flavorful experience without the carbs.

Ingredients:

• 1 medium spaghetti squash
• 6 slices bacon, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1 clove garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half and remove the seeds. Drizzle the squash halves with olive oil and season with salt and pepper. Place the squash cut side down on a baking sheet and roast for 30-35 minutes, or until tender. Use a fork to shred the squash into spaghetti-like strands.
2. While the squash roasts, cook the chopped bacon in a skillet over medium heat until crispy, about 6-8 minutes. Remove the bacon from the skillet and set aside, leaving some bacon fat in the pan.
3. In a bowl, whisk together the eggs, Parmesan cheese, and heavy cream. Season with salt and pepper.
4. In the same skillet used for the bacon, sauté the minced garlic in the leftover bacon fat for 1-2 minutes until fragrant.
5. Add the roasted spaghetti squash to the skillet and toss it with the garlic. Pour the egg and cream mixture over the squash, stirring constantly to prevent the eggs from scrambling. Cook for 2-3 minutes until the sauce thickens and coats the squash.
6. Stir in the crispy bacon and garnish with fresh parsley. Serve immediately.

Keto Spaghetti Squash Carbonara is a rich and creamy dish that gives you all the indulgence of a classic carbonara without the carbs. The spaghetti squash offers a light yet satisfying base for the creamy egg sauce, while the crispy bacon and Parmesan add savory richness. It’s the perfect Valentine’s Day meal for those following a keto lifestyle, combining comfort and elegance in a way that’s sure to impress.

Keto Roasted Acorn Squash with Bacon and Brussel Sprouts

This Keto Roasted Acorn Squash with Bacon and Brussels Sprouts is a hearty and flavorful dish that combines sweet roasted acorn squash with savory bacon and Brussels sprouts. The bacon adds a smoky richness, while the Brussels sprouts bring a slight bitterness that perfectly balances the sweetness of the squash. This dish is an ideal keto-friendly side or main for a Valentine’s Day dinner, offering a variety of textures and flavors that complement each other beautifully.

Ingredients:

• 2 medium acorn squash, halved and seeded
• 1 lb Brussels sprouts, trimmed and halved
• 6 slices bacon, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp smoked paprika
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Drizzle the acorn squash halves with olive oil and season with salt, pepper, and smoked paprika. Place them on a baking sheet, cut side down, and roast for 30-35 minutes, or until tender.
2. While the squash roasts, cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Remove the bacon from the skillet and set aside, leaving some bacon fat in the pan.
3. Add the halved Brussels sprouts to the skillet with the bacon fat and sauté for 5-7 minutes until golden and slightly crispy. Season with salt, pepper, rosemary, and thyme.
4. Once the squash is roasted, remove it from the oven and flip it over. Top each half with the sautéed Brussels sprouts and crispy bacon. Return the squash to the oven for an additional 5 minutes to heat everything through.
5. Serve immediately, garnished with extra fresh herbs if desired.

Keto Roasted Acorn Squash with Bacon and Brussels Sprouts is a perfect combination of savory and sweet, making it a standout dish for a Valentine’s Day dinner. The roasted squash provides a sweet base, while the Brussels sprouts and bacon add depth and richness. This dish is not only delicious but also visually appealing, making it the perfect centerpiece for your celebration. With its bold flavors and satisfying textures, it’s an unforgettable keto-friendly meal.

Keto Stuffed Zucchini Boats with Spaghetti Squash and Ground Turkey

Keto Stuffed Zucchini Boats with Spaghetti Squash and Ground Turkey is a savory, low-carb dish that combines tender zucchini with the richness of ground turkey and the unique texture of spaghetti squash. The zucchini boats are stuffed with a flavorful mixture of roasted spaghetti squash, seasoned ground turkey, and fresh herbs, then baked to perfection. This dish is a perfect main course for a romantic Valentine’s Day dinner, offering both comfort and nutrition without the carbs.

Ingredients:

• 2 medium zucchini, halved lengthwise and seeds scooped out
• 1 cup cooked spaghetti squash
• 1 lb ground turkey
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup marinara sauce (sugar-free)
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1/4 cup shredded mozzarella cheese
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the zucchini halves on a baking sheet and bake for 10-15 minutes, until the zucchini is just tender.
2. While the zucchini is baking, heat olive oil in a skillet over medium heat. Add the onion and cook for 5-7 minutes until soft. Add the garlic and cook for another 1-2 minutes until fragrant.
3. Add the ground turkey to the skillet and cook until browned, breaking it apart as it cooks. Stir in the marinara sauce, cooked spaghetti squash, oregano, salt, and pepper. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld together.
4. Remove the zucchini from the oven, and spoon the turkey and spaghetti squash mixture into the zucchini boats. Top each boat with shredded mozzarella cheese.
5. Return the stuffed zucchini to the oven and bake for an additional 10 minutes, until the cheese is melted and bubbly. Garnish with fresh basil before serving.

Keto Stuffed Zucchini Boats with Spaghetti Squash and Ground Turkey is a delightful, filling dish that combines fresh ingredients and bold flavors. The zucchini boats provide a tender yet sturdy vessel for the savory turkey and squash filling, and the melted mozzarella adds a rich, gooey finish. This dish is an excellent low-carb alternative to traditional stuffed vegetables, making it a perfect choice for a special Valentine’s Day meal that’s both satisfying and nutritious.

Keto Spaghetti Squash Pad Thai

Keto Spaghetti Squash Pad Thai is a delicious and vibrant twist on the traditional Thai noodle dish, replacing high-carb noodles with spaghetti squash. The dish is bursting with flavor, from the tangy tamarind sauce to the crunchy peanuts and fresh lime. With a balance of sweet, salty, and sour, this keto-friendly version of Pad Thai offers all the excitement of the original, while keeping it light and low-carb. It’s a perfect dish for a Valentine’s Day dinner if you’re looking for something adventurous and full of flavor.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp sesame oil
• 2 eggs, lightly beaten
• 1/2 cup shredded carrots
• 1/4 cup green onions, chopped
• 1/4 cup peanuts, crushed
• 1 tbsp tamarind paste
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp monk fruit sweetener (or other keto sweetener)
• 1 clove garlic, minced
• 1/2 tsp chili flakes (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half, remove the seeds, and drizzle with olive oil, salt, and pepper. Place the squash cut-side down on a baking sheet and roast for 30-35 minutes, or until tender. Once cooked, use a fork to scrape the flesh into spaghetti-like strands.
2. Heat sesame oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Push the garlic to the side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until cooked through, then mix with the garlic.
4. Add the shredded carrots, green onions, and cooked spaghetti squash to the skillet. Stir in the tamarind paste, fish sauce, lime juice, and sweetener. Cook for another 2-3 minutes until everything is well coated and heated through.
5. Sprinkle with crushed peanuts, chili flakes (if using), and fresh cilantro before serving.

Keto Spaghetti Squash Pad Thai is a flavorful and vibrant dish that offers all the rich, savory, and tangy elements of traditional Pad Thai, while keeping it keto-friendly. The spaghetti squash acts as a perfect low-carb substitute for noodles, soaking up the delicious tamarind sauce. The crunchy peanuts and fresh lime add texture and brightness, making this dish both satisfying and refreshing. It’s an excellent choice for a romantic Valentine’s Day meal, packed with bold flavors and textures that will impress.

Keto Roasted Pumpkin and Squash Medley with Garlic Herb Butter

Keto Roasted Pumpkin and Squash Medley with Garlic Herb Butter is a simple yet elegant dish that brings together the natural sweetness of roasted pumpkin and squash with the richness of garlic herb butter. The combination of roasted vegetables and savory butter makes for a warm and inviting side dish that pairs beautifully with any Valentine’s Day main course. The fresh herbs elevate the flavors, making this dish both comforting and indulgent without the carbs.

Ingredients:

• 1 small pumpkin, peeled and cubed
• 1 medium butternut squash, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup unsalted butter, melted
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 tsp smoked paprika (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). In a large bowl, toss the cubed pumpkin and butternut squash with olive oil, salt, and pepper. Spread the vegetables evenly on a baking sheet.
2. Roast the vegetables for 25-30 minutes, or until they are golden and tender, stirring halfway through to ensure even cooking.
3. While the vegetables are roasting, melt the butter in a small saucepan over low heat. Add the minced garlic, rosemary, thyme, and smoked paprika (if using). Stir well and cook for 2-3 minutes until the garlic is fragrant and the herbs are softened.
4. Once the vegetables are roasted, remove them from the oven and drizzle the garlic herb butter over the squash and pumpkin. Toss to coat evenly.
5. Serve immediately, garnished with extra fresh herbs if desired.

Keto Roasted Pumpkin and Squash Medley with Garlic Herb Butter is a perfect Valentine’s Day side dish that combines the natural sweetness of pumpkin and squash with the savory richness of garlic butter. The fresh herbs add a delightful aromatic note, making this dish a flavorful addition to any meal. Roasting the vegetables intensifies their sweetness and brings out their natural flavors, while the garlic herb butter provides a luxurious finish. This dish is simple yet sophisticated, making it an ideal keto-friendly side for a romantic and cozy dinner.

Keto Butternut Squash Soup with Coconut Milk

Keto Butternut Squash Soup with Coconut Milk is a rich and creamy soup that blends the natural sweetness of roasted butternut squash with the velvety texture of coconut milk. The aromatic spices, including cumin and turmeric, create a warm, comforting dish perfect for a cozy Valentine’s Day dinner. This soup is both low-carb and full of flavor, providing a satisfying start to your meal that’s as decadent as it is nutritious.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 can (14 oz) coconut milk (unsweetened)
• 3 cups vegetable broth
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 25-30 minutes, or until the squash is tender and lightly caramelized.
2. In a large pot, heat a small amount of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened. Add the garlic and cook for another 1-2 minutes, until fragrant.
3. Add the roasted butternut squash to the pot along with cumin, turmeric, and cinnamon. Stir to combine.
4. Pour in the coconut milk and vegetable broth. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
5. Use an immersion blender or a regular blender to puree the soup until smooth and creamy. Adjust the consistency with more vegetable broth if necessary.
6. Serve hot, garnished with fresh cilantro.

Keto Butternut Squash Soup with Coconut Milk is a wonderfully creamy and warming dish, perfect for celebrating a romantic occasion like Valentine’s Day. The combination of the naturally sweet squash, aromatic spices, and rich coconut milk creates a velvety texture and deep flavor that is both satisfying and comforting. This low-carb soup is not only filling but also full of nutrients, making it a great way to start a special meal. Its vibrant color and luxurious taste will surely impress your loved one.

Keto Spaghetti Squash Alfredo with Grilled Chicken

Keto Spaghetti Squash Alfredo with Grilled Chicken is a creamy and satisfying dish that features spaghetti squash as a perfect low-carb alternative to pasta. The rich and velvety Alfredo sauce, made with heavy cream and Parmesan cheese, coats the spaghetti squash beautifully. Grilled chicken adds protein and texture to the dish, making it a well-rounded meal that is both indulgent and keto-friendly. It’s a great option for a Valentine’s Day dinner, offering a comforting, restaurant-quality dish right at home.

Ingredients:

• 1 medium spaghetti squash
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp ground nutmeg
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, and drizzle with olive oil, salt, and pepper. Place the squash cut-side down on a baking sheet and roast for 30-35 minutes, or until tender. Use a fork to scrape the flesh into spaghetti-like strands.
2. While the squash is roasting, season the chicken breasts with olive oil, salt, and pepper. Grill or pan-sear the chicken over medium heat for 6-7 minutes per side, until cooked through. Slice the chicken into thin strips.
3. In a saucepan, heat the heavy cream over medium heat. Once it begins to simmer, whisk in the Parmesan cheese, garlic powder, and nutmeg. Stir constantly until the sauce thickens and becomes creamy, about 5-7 minutes.
4. Toss the cooked spaghetti squash with the Alfredo sauce until fully coated.
5. Serve the spaghetti squash Alfredo topped with grilled chicken and garnish with fresh parsley.

Keto Spaghetti Squash Alfredo with Grilled Chicken is a delicious and indulgent low-carb alternative to traditional pasta Alfredo. The spaghetti squash mimics the texture of noodles, while the rich, creamy Alfredo sauce provides the comfort of a classic dish without the carbs. The grilled chicken adds a savory depth of flavor and extra protein, making this dish a perfect centerpiece for a Valentine’s Day dinner. It’s a balanced, filling meal that will make your loved one feel special while staying on track with keto.

Keto Roasted Acorn Squash with Brown Butter and Sage

Keto Roasted Acorn Squash with Brown Butter and Sage is an elegant and simple side dish that pairs perfectly with a variety of main courses. The sweet, nutty flavor of acorn squash is enhanced by the rich brown butter sauce and the earthy aroma of sage. Roasting the squash brings out its natural sweetness, and the addition of brown butter creates a luxurious, savory element. This dish is a great choice for a romantic Valentine’s Day dinner, offering both sophistication and comfort.

Ingredients:

• 2 acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup unsalted butter
• 8-10 fresh sage leaves
• 1 tbsp fresh thyme, chopped
• 1/4 cup chopped walnuts (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Drizzle the acorn squash halves with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes, or until tender and caramelized.
2. While the squash is roasting, melt the butter in a small saucepan over medium heat. Add the sage leaves and cook for 2-3 minutes, allowing the butter to brown and the sage to crisp up. Stir in the fresh thyme and remove the pan from the heat.
3. Once the squash is done roasting, flip the halves cut-side up. Drizzle the brown butter sauce over the squash, making sure to spoon some of the crispy sage leaves on top. Optionally, sprinkle with chopped walnuts for added crunch.
4. Garnish with fresh parsley and serve immediately.

Keto Roasted Acorn Squash with Brown Butter and Sage is a beautifully rich and flavorful side dish that will impress your Valentine. The caramelized acorn squash, combined with the nutty richness of the brown butter and the aromatic sage, creates a dish that is both comforting and sophisticated. It pairs perfectly with grilled meats or fish, making it a versatile addition to any Valentine’s Day spread. This dish is a great way to showcase the flavors of fall and winter while sticking to a keto-friendly menu.

Note: More recipes are coming soon!