“This pesto stuffed squid tubes recipe was inspired by my Stuffed Squid recipe that I posted a while ago. As a variation, I used my Keto Basil Pesto in the stuffing. My pesto is fresh, clean and full of flavour. Enjoy this as an appetiser between two people or use the plug-in to serve more.
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
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More on Pesto stuffed Squid Tubes…
When following a keto diet, it can be challenging to find delicious and satisfying meal options that align with the low-carb, high-fat requirements. However, these squid tubes stuffed with pesto, cream cheese, and sun-dried tomatoes present an exciting solution!
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The squid tubes themselves are low-carb protein source. My pesto, made from fresh basil, pine nuts, Parmesan and olive oil, adds a burst of vibrant flavours while keeping the carb content minimal. Cream cheese, rich in healthy fats, provides an indulgent element that complements the other ingredients perfectly. Sun-dried tomatoes, intensifying the dish with their robust taste, offer essential vitamins and minerals.
Once the squid tubes are stuffed, they can be either baked or grilled until tender and cooked through. The squid provides a delicate texture that contrasts beautifully with the creamy filling.
This dish demonstrates that adhering to a low-carb, high-fat diet does not mean sacrificing on taste or culinary creativity. So, indulge in this delectable creation and savour every bite while staying firmly on your keto journey.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Pesto stuffed Squid Tubes dish, as well as all the Seafood recipes on Fats of Life®.
Pesto-stuffed Squid Tubes
Per serving
Ingredients
- 200 g (7.1 oz) raw squid tubes with tentacles, *see note below
- 2 TB unsalted butter, or lard
- 140 g (4.9 oz) full-fat cream cheese (soft cheese)
- 45 g (1.6 oz) Keto Basil Pesto, Fats of Life recipe
- 30 g (1.1 oz) sun-dried tomatoes, drained and finely chopped
- salt and freshly ground black pepper
Instructions
- * The weight of the raw squid as indicated in the ingredients is the weight after defrosting (if frozen) and any sludge removed from the inside of each squid tube. Frozen seafood often contains a "protective ice glaze" which is frustrating as it shows an inaccurate weight. Clean the tubes, slide out and discard any sludge and pat the squid dry before weighing.
- To prep the squid, pull off the little fins/wings from the tubes. Keep the tentacles separate.
- Finely chop the tentacles (discarding the little 'cartilage-type' hard piece at the base) as well as the little fins/wings, as pictured. Set aside while you make the filling.
- Heat one tablespoon butter (or lard) and lightly fry the chopped tentacle mixture for about a minute. Remove the pan from the heat.
- Place the cream cheese, pesto and finely chopped sun-dried tomatoes in a bowl and add the cooked tentacle mixture.
- Mix well to combine.
- At this time, preheat the oven to 170°C (fan oven). This is 190°C for conventional ovens (or 375°F / gas mark 5). Soak a few toothpicks in some water.
- Fill a piping bag (fitted with a large, round nozzle) with the cream cheese mixture. Carefully fill each squid tube with the mixture until a little over three-quarters full. Use a toothpick in each to secure the top closed, in much the same way you would pin a hem.
- To cook, heat the second tablespoon butter (or lard) in a griddle pan and fry the stuffed squid until lightly charred on all sides. (If you choose to make these on the BBQ, simply brush some melted butter directly onto the squid before placing on the grill.)
- Transfer the charred squid onto a tray and place in the oven for 10-12 minutes to ensure they have all cooked through sufficiently and the stuffing is warmed through and melting.
- Be careful when serving as the centres can be very hot. Allow to cool slightly, then slide out the toothpicks and serve on a sharing platter.
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutritional Information per servingCalories 566Kcal / 2368kJ
Fat 51g
Carbohydrates 4.6g
Protein 22g
Allergens
Milk
Molluscs
Sulphites (may be found in sun-dried tomatoes - check label)
Eggs (may be found in some brands of cream cheese - check label)
See all the Seafood dishes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
1 Comment
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx