Low Carb Spaghetti Casserole

Satisfy your pasta cravings without the carbs with this flavorful Low Carb Spaghetti Casserole! Made with tender, roasted spaghetti squash as a wholesome, gluten-free base, this casserole is layered with a savory ground beef and low-sugar marinara sauce, perfectly spiced with Italian seasoning, garlic, and onion. Topped with melty mozzarella and a sprinkle of Parmesan, it’s baked to golden, bubbly perfection. This easy, keto-friendly recipe is a comforting, family-approved dinner that’s just as delicious as it is nourishing. Quick to prep and ideal for meal planning, it’s a low-carb twist on a classic favorite, garnished with fresh basil for a burst of color and flavor. Perfect for busy weeknights or a cozy weekend meal!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 medium-sized Spaghetti squash
• 2 tablespoons Olive oil
• 1 pound Ground beef
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 2 cups Low-sugar marinara sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 cups Mozzarella cheese, shredded
• 0.5 cups Parmesan cheese, grated
• 2 tablespoons Fresh basil, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the spaghetti squashes in half lengthwise and scoop out the seeds with a spoon.

Step 3

Drizzle the inside of each squash half with 1 tablespoon of olive oil and sprinkle lightly with salt. Place the squash halves cut side down on a baking sheet lined with parchment paper.

Step 4

Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.

Step 5

While the squash is roasting, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 7-8 minutes. Drain any excess fat.

Step 6

Add the diced onion to the skillet and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 7

Reduce the heat to low and stir in the marinara sauce, Italian seasoning, salt, and black pepper. Let the sauce simmer for 5 minutes, then remove from heat.

Step 8

When the spaghetti squash is done roasting, remove it from the oven and allow it to cool for a few minutes. Using a fork, gently scrape out the flesh to create spaghetti-like strands and transfer them to a large mixing bowl.

Step 9

Reduce the oven temperature to 375°F (190°C).

Step 10

Add the meat sauce to the bowl with the spaghetti squash and mix well to combine.

Step 11

Spread half of the squash mixture evenly into the bottom of a greased 9x13-inch casserole dish. Sprinkle 1 cup of mozzarella cheese over the top. Spread the remaining squash mixture over the cheese layer and top with the remaining mozzarella and Parmesan cheese.

Step 12

Cover the casserole dish with foil and bake in the oven for 20 minutes. Then, remove the foil and bake an additional 10 minutes, or until the cheese is bubbly and golden brown.

Step 13

Remove the casserole from the oven and let it sit for 5 minutes before serving. Garnish with chopped fresh basil, if desired.

Nutrition Facts

Serving size	(3352.9g)

Amount per serving	% Daily Value*
Calories	3405.5

Total Fat 232.1g	0%
Saturated Fat 88.3g	0%
Polyunsaturated Fat 20.2g
Cholesterol 577.1mg	0%
Sodium 9037.3mg	0%
Total Carbohydrate 185.8g	0%
Dietary Fiber 38.5g	0%
Total Sugars 69.1g
Protein 163.0g	0%

Vitamin D 0IU	0%
Calcium 2642.8mg	0%
Iron 20.9mg	0%
Potassium 5266.1mg	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: 60.0%

Protein: 18.7%

Carbs: 21.3%