Keto Spaghetti Casserole

Transform your weeknight dinner routine with this hearty and low-carb Keto Spaghetti Casserole, a mouthwatering twist on a family classic. Made with tender roasted spaghetti squash as the perfect pasta substitute, this dish is packed with layers of savory ground beef in a rich, herby tomato sauce, and topped with gooey mozzarella and a sprinkle of Parmesan for that irresistible cheesy crust. Not only is this casserole bursting with flavor, but it’s also keto-friendly, gluten-free, and packed with wholesome ingredients like fresh garlic, onion, and basil. Ideal for meal prep or feeding a crowd, this easy-to-make dish comes together in just over an hour and offers all the comfort of traditional spaghetti without the carbs. Serve fresh out of the oven for the ultimate satisfying dinner or reheat leftovers for a delicious make-ahead meal solution.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 large Spaghetti squash
• 1 pound Ground beef
• 2 tablespoons Olive oil
• 3 cloves Garlic
• 1 small Onion
• 1 can (15 ounces) Crushed tomatoes
• 1 teaspoon Italian seasoning
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 cups Mozzarella cheese
• 0.5 cup Parmesan cheese
• 2 tablespoons Fresh basil

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper.

Step 3

Place the spaghetti squash cut-side down on a baking sheet and bake for 30-35 minutes, or until the flesh is tender and easily shredded with a fork.

Step 4

While the squash is baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

Step 5

Dice the onion and mince the garlic. Add both to the skillet and sauté for 2-3 minutes, until fragrant.

Step 6

Add the ground beef to the skillet and cook until browned, breaking it up into small chunks with a wooden spoon.

Step 7

Stir in the crushed tomatoes, Italian seasoning, salt, and black pepper. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.

Step 8

When the spaghetti squash is done, remove it from the oven and set it aside to cool slightly. Reduce the oven temperature to 375°F (190°C).

Step 9

Using a fork, scrape out the spaghetti squash strands into a large bowl.

Step 10

Add the meat sauce to the bowl with the squash and mix until well combined.

Step 11

Grease a 9x13-inch casserole dish and spread half of the squash and meat mixture evenly across the bottom.

Step 12

Sprinkle 1 cup of the mozzarella cheese over the layer, then repeat with the remaining squash mixture.

Step 13

Top the casserole with the remaining 1 cup of mozzarella cheese and the Parmesan cheese.

Step 14

Bake in the oven for 15 minutes, or until the cheese is bubbly and golden.

Step 15

Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle with freshly chopped basil before serving.

Nutrition Facts

Serving size	(2511.7g)

Amount per serving	% Daily Value*
Calories	2864.8

Total Fat 203.5g	0%
Saturated Fat 80.7g	0%
Polyunsaturated Fat 14.9g
Cholesterol 516.4mg	0%
Sodium 5079.4mg	0%
Total Carbohydrate 121.2g	0%
Dietary Fiber 24.6g	0%
Total Sugars 51.2g
Protein 159.7g	0%

Vitamin D 36.2IU	0%
Calcium 2443.8mg	0%
Iron 16.0mg	0%
Potassium 3848.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.0%

Protein: 21.6%

Carbs: 16.4%