1 1/2 cup shredded cheddar
1/2 cup grated parmesan cheese
3 tbsp grass-fed butter
2 tbsp cream cheese
1/2 cup heavy whipping cream
1/2 cup unsweetened almond milk
1/4 cup blanched almond flour
couple dashes of pink Himalayan salt and pepper to taste

Breaded topping (mash both together until finely ground):

1/4 cup pork rinds
1/4 cup almond flour
* add more if you want a bigger crunch

Directions: 

1. Cut Spaghetti squash in half, scrape out seeds

2. Place spaghetti squash face down in a large baking dish, fill about halfway with water.

3. Place in oven at 375 for 45 minutes or so.

4. Remove from oven, shred with a fork while hot (use caution).

5. On the stovetop prepare the sauce mixture by combining liquid ingredients first then adding in dry ingredients to prevent sticking. Cook in a medium-sized pot on low-medium heat until it reaches a boil and is mixed well.

6. As sauce is heating and squash has cooled some, scoop out the spaghetti squash in a large mixing bowl, leaving the shell casing in the glass baking dish.

7. Add sauce mixture to spaghetti squash, mix until well combined.

8. Place spaghetti squash mixture back in the shell casing in the glass baking dish, filling both halves equally.

9. Prepare the keto breaded topping by mashing in a bowl.

10. Place breaded topping evenly on top of your prepared spaghetti squash mac-n-cheese.

11. Place spaghetti squash back in the oven for an additional 15 minutes or until mixture starts to boil. Add an additional 5 minutes on broil to crisp the keto breading. Watch carefully so it doesn’t burn.

12. Remove from oven, sprinkle with pink Himalayan salt and enjoy.