Description
Savor this LowCarb Squash Casserole for a healthy meal Packed with flavors and easy to makeperfect for your weeknight dinner Enjoy guiltfree
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
Preheat your oven to 400°F (200°C).
Carefully slice the squash in half lengthwise. Scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper.
Place the squash halves cut-side down on a baking sheet. Bake for 30-40 minutes until tender and shreddable.
In a skillet, heat olive oil and sauté chopped onion until translucent. Add garlic and cook for another minute.
Add ground meat to the skillet, breaking it apart as it browns. Season with salt, pepper, and Italian herbs.
Stir in marinara sauce and spinach until heated through.
Shred the cooked spaghetti squash using a fork.
Combine shredded squash with the meat mixture and stir in half of the mozzarella and Parmesan cheese.
Transfer to a greased baking dish and top with remaining mozzarella and Parmesan.
Bake for 20-25 minutes until the cheese is melted and bubbly.
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
