Low Carb Baked Spaghetti

Satisfy your comfort food cravings without the carb overload with this flavorful Low Carb Baked Spaghetti! This hearty dish swaps traditional pasta for tender spaghetti squash, creating a gluten-free and keto-friendly base that pairs beautifully with a rich, savory meat sauce. Infused with garlic, Italian seasoning, and simmered tomatoes, the sauce is layered over squash strands, then topped with a gooey blend of melted mozzarella and Parmesan cheese. Fresh basil adds the perfect finishing touch, bringing vibrant color and aroma to every bite. With just 30 minutes of prep time, this low-carb casserole is an easy, family-friendly dinner that delivers all the taste of classic baked spaghetti—minus the guilt. Whether you're watching your carbs or simply looking for a healthier twist on a classic, this recipe is sure to become a weeknight favorite!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 3 cloves garlic
• 1 pound ground beef
• 1 medium onion
• 1 medium green bell pepper
• 14.5 ounces canned tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 0.5 cup grated 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 seeds. Brush the inside of the squash with olive oil and place the halves cut-side down on a baking sheet.

Step 3

Bake the squash for about 40 minutes or until the flesh is tender and easily separates into strands with a fork.

Step 4

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

Step 5

Mince the garlic cloves and add them to the skillet, cooking for about 1 minute until fragrant.

Step 6

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

Step 7

Dice the onion and green bell pepper, then add them to the skillet. Cook until softened, about 5 minutes.

Step 8

Add the canned tomatoes with their juice, tomato paste, Italian seasoning, salt, and black pepper. Stir to combine and let it simmer for about 15 minutes, allowing the sauce to thicken.

Step 9

Once the squash is baked and cooled slightly, use a fork to separate the flesh into spaghetti-like strands.

Step 10

Reduce the oven temperature to 350°F (175°C).

Step 11

Layer the spaghetti squash strands evenly in the bottom of a greased 9x13 inch baking dish.

Step 12

Pour the meat sauce over the squash, spreading it evenly.

Step 13

Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top.

Step 14

Bake in the oven for 20 minutes until the cheese is melted and bubbly.

Step 15

Garnish with fresh basil leaves, chopped, before serving.

Nutrition Facts

Serving size	(2416.2g)

Amount per serving	% Daily Value*
Calories	2597.0

Total Fat 185.9g	0%
Saturated Fat 69.0g	0%
Polyunsaturated Fat 15.1g
Cholesterol 449.6mg	0%
Sodium 6054.0mg	0%
Total Carbohydrate 114.0g	0%
Dietary Fiber 29.3g	0%
Total Sugars 51.9g
Protein 136.5g	0%

Vitamin D 0IU	0%
Calcium 1742.0mg	0%
Iron 17.1mg	0%
Potassium 3982.4mg	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: 62.5%

Protein: 20.4%

Carbs: 17.0%