Ultimate LowCarb Spaghetti Squash Casserole Recipe
Picture this: it’s a crisp autumn evening, maybe the leaves are just beginning to turn, and you’re cozied up in your kitchen with your favorite sweater. The aroma of something savory bubbling away in the oven fills the air, wrapping you in a warm embrace. That’s exactly the feeling I get when I whip up my Low-Carb Spaghetti Squash Casserole. This dish brings all the comforts of Italian comfort food while being delightfully low in carbs. It reminds me of family gatherings where everyone would gather around the table, sharing stories and laughter that lingered long after the last forkful was savored.
This recipe is a true gem that not only satisfies those pasta cravings but also leaves you feeling light and energized. If you’re looking to impress your family or just want an easy weeknight dinner that feels special, then you’re in for a treat with this Low-Carb Spaghetti Squash Casserole!
Why You’ll Love This Recipe
- Quick and easy to prepare—even on busy weeknights!
- Low in carbs, making it perfect for keto or low-carb diets.
- Comfort food vibes with parmesan and melty mozzarella.
- Customizable with your favorite veggies or proteins.
- A delicious way to sneak in some extra veggies for the family.
Ingredients
Here’s what you’ll need to make this dish sing:
- 1 medium spaghetti squash (about 3-4 pounds)
- 1 pound ground turkey or beef (feel free to swap for plant-based meat)
- 1 small onion, chopped (fresh is best for flavor)
- 2 cloves garlic, minced (or more if you love garlic!)
- 1 jar (about 24 oz) marinara sauce (look for low-sugar options)
- 1 cup fresh spinach (optional, but adds a lovely touch)
- 1 teaspoon dried Italian herbs (oregano, basil, and thyme work great)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for sautéing
Note: Fresh garlic adds more punch than powdered, so don’t skip it!
Step-by-Step Instructions
Ready to dive in? Let’s get cooking!
- Preheat your oven. Set your oven to 400°F (200°C). This will get nice and cozy so your casserole bakes perfectly.
- Prepare the spaghetti squash. Carefully slice the squash in half lengthwise. Scoop out the seeds using a spoon (a grapefruit spoon works wonders!). Drizzle a bit of olive oil and sprinkle with salt and pepper—this step adds great flavor.
- Bake the squash. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Bake for about 30-40 minutes, or until the flesh is tender and you can easily shred it with a fork.
- Cook your meat. While the squash is cooking, heat a splash of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Then, throw in the garlic and cook for another minute.
- Add the meat. Toss in the ground turkey or beef, breaking it apart with a spatula as it browns. Season with salt, pepper, and Italian herbs. Cook until browned and fully cooked through, about 5-7 minutes.
- Mix in the goodness. Once the meat is cooked, stir in the marinara sauce and spinach, mixing until combined and heated through. Let it simmer for just a couple of minutes to meld those flavors together.
- Shred the squash. When the spaghetti squash is done, remove it from the oven and flip the halves cut side up. Using a fork, gently scrape the insides to reveal those beautiful strands of “spaghetti.”
- Combine it all together. In a large mixing bowl, combine the shredded squash with the meat and sauce mixture. Stir in half of the mozzarella and Parmesan cheese until well mixed. You want everything to be delightfully coated!
- Transfer to a baking dish. Pour the spaghetti squash mixture into a greased 9×13-inch baking dish. Spread it out evenly and top with the remaining mozzarella and Parmesan for that gooey finish.
- Bake it! Pop your casserole into the oven and let it bake for about 20-25 minutes, or until the cheese is melted and bubbly. You can even broil it for the last 2-3 minutes for that golden, crunchy cheese topping—yum!
Pro Tips & Variations
Now that you’ve mastered the basics, here are some fun twists to keep things interesting:
- Spice it up: Add red pepper flakes for a bit of heat!
- Veggie boost: Mix in roasted bell peppers, zucchini, or mushrooms for added texture and flavor.
- Cheesy goodness: Try adding ricotta or cottage cheese for a creamier texture.
- Low-fat option: Use lean ground turkey or chicken to cut down on calories.
Believe me, this casserole is quite forgiving—feel free to swap out ingredients based on what you have on hand. That’s the beauty of cooking!
Serving Suggestions
When it comes to serving this delightful casserole, I like to keep it simple and cozy. Picture this: a warm slice of the Low-Carb Spaghetti Squash Casserole on a plate, a sprinkle of fresh basil or parsley to make it pop, and a side salad dressed with lemon vinaigrette to cut through the richness. If you’re like me, you might want a crusty piece of garlic bread to go along with it. (Just be careful with those carbs!)
You could even serve it with a glass of red wine, inviting friends over for a casual get-together, and enjoying it all together. It really makes for a delightful experience!
Storage Tips
Got leftovers? Lucky you! This casserole keeps really well.
To refrigerate: Allow it to cool completely before covering it with plastic wrap or transferring it to an airtight container. It will keep in the fridge for about 4-5 days.
To freeze: Portion out the casserole into freezer-safe containers. It’s best enjoyed within 3 months but definitely can last a bit longer. Just make sure to let it cool before freezing!
To reheat: Thaw overnight in the fridge (if frozen) and then warm it up in the oven at 350°F (175°C) for about 20 minutes or so. You can even throw it in the microwave for a quicker option, but the oven will keep that cheesy crust nice and crispy.
FAQs
Can I use a different type of squash?
Absolutely! While spaghetti squash is a favorite because of its texture, butternut or acorn squash can also work in a pinch. Just keep in mind the cooking times might vary a bit.
Is this dish suitable for meal prep?
Yes! The Low-Carb Spaghetti Squash Casserole makes for an excellent meal prep option. You can prepare it in advance, portion it out, and have delicious healthy meals ready to go throughout the week.
Can I make it vegetarian or vegan?
Definitely! Just replace the ground meat with your favorite plant-based option or skip it altogether and load up on veggies! You can substitute the cheese with vegan cheese or nutritional yeast for that cheesy flavor without the dairy.
What marinara sauce should I use?
Look for low-sugar marinara options. Homemade is also a wonderful way to control the ingredients! Just remember, using a flavored sauce can elevate the entire dish!
Conclusion
And there you have it, my friend! A delightful Low-Carb Spaghetti Squash Casserole that’s bursting with flavor and makes an amazing dinner without the carb guilt. I hope you enjoy making it as much as I do! I’d love to hear how yours turned out, so feel free to drop a comment below or tag me on social media. Happy cooking, and may your kitchen be filled with warmth and love!
Ultimate LowCarb Spaghetti Squash Casserole Recipe
- Total Time: 75 minutes
- Yield: 6 servings 1x
Description
Savor this LowCarb Squash Casserole for a healthy meal Packed with flavors and easy to makeperfect for your weeknight dinner Enjoy guiltfree
Ingredients
Instructions
Notes
A delightful Low-Carb Spaghetti Squash Casserole that’s bursting with flavor and makes an amazing dinner without the carb guilt.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 350
- Sugar: 5g
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
Keywords: Low-Carb, Spaghetti Squash, Casserole, Keto, Italian