Skip the pasta with this cheesy, savory dish that features spaghetti squash and Italian seasonings for a satisfying yet low-carb dinner even the kiddos will love!
I used to love a big plate of pasta. My dad’s spaghetti and meatballs was my gold standard for a long time. He’d simmer the sauce on the stovetop for hours, letting our whole house fill with its delightful aroma. And he made garlicky meatballs the size of his fist that he’d plop on top of heaping mounds of al dente pasta, then smother in rich, seasoned sauce. Sopping it up with homemade garlic bread was almost as good as dessert!
But embracing a low-carb lifestyle left those pasta-based meals in the past for me. Until now! This low-carb spaghetti bake recipe satisfies my pasta cravings while bringing up happy memories of my childhood.
The first time I roasted a spaghetti squash, I was skeptical about whether the flesh would really come out as much like pasta as people said. Turns out, it does! Like magic, each scrape of a fork pulls out long strands of flesh that look exactly like spaghetti noodles. And in this dish, they virtually disappear into the layers of thick cheesiness and rich, meaty tomato sauce. If I didn’t know it contained veggies instead of pasta, I never would guess it.
In fact, I brought this casserole to a family potluck, and my famously veggie-averse nieces and nephews gobbled it up. Some even came back for seconds. Now that’s a win!
The squash that thinks it’s pasta
Spaghetti squash isn’t so much the star as the entire supporting cast of this dish. But it stands out as a stellar ingredient for anyone seeking a lighter, nutrient-dense alternative to traditional pasta. Not only is it packed with fiber and other nutrients, but it features a naturally low-carb profile that makes it perfect for keto, paleo, and diabetic meal plans. Plus, its subtle flavor and pasta-like strands encourage both kids and adults to eat more vegetables without complaint. You get a satisfying texture that folds seamlessly into classic casseroles.
If spaghetti squash isn’t your favorite or you want to switch things up, you have plenty of delicious low-carb options. Zoodles—aka spiralized zucchini noodles—bring a tender, mild bite that absorbs sauces beautifully. Cauliflower rice offers a neutral base with even fewer carbs, keeping dishes light and fluffy. Chickpea pasta provides more protein and fiber than wheat-based versions, appealing to those looking for a plant-based boost or gluten-free swap. Any of these alternatives will work in this recipe, letting you customize your spaghetti bake to suit your family’s individual tastes or dietary needs—or simply enjoy a fresh twist on this versatile dish.
How do I store leftovers?
Let your spaghetti bake cool completely before storing it, but don’t leave it out at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze leftovers for up to 3 months. Thaw overnight in the fridge. Reheat in a 350°F oven, loosely tented with foil, until piping hot throughout, about 10-15 minutes. Or microwave portions in short bursts, stirring occasionally, until heated through.
Similar recipes to try
Hungry for more low-carb dishes that mimic pasta? Check out this Keto Instant Pot Spaghetti Casserole that cooks up fast and features zucchini instead of spaghetti squash. Or try this recipe for Keto Carbonara Pasta Two Ways that lets you choose between zoodles and gluten-free pasta. For a change of pace, try this Low-Carb Mexican Lasagna that swaps noodles for low-carb tortillas and brings in south-of-the-border flavors.
Low-Carb Spaghetti Bake
Ingredients
- 1 medium spaghetti squash
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 cups low-carb spaghetti sauce divided
- 8 ounces cream cheese softened
- 1/4 cup Parmesan cheese shredded
- 1 tablespoon Italian dressing
- 1 1/2 cups cheddar cheese shredded
Instructions
Prepare The Spaghetti Squash:
- Preheat oven to 400°F.
- Use a fork to prick several holes in the skin of the spaghetti squash. Microwave the squash for 2-5 minutes to make cutting it easier.
- Slice off the ends of the squash so it will stand vertically and levelly on your cutting board. Carefully cut the squash in half lengthwise. Lay each half down and use a spoon to scrape out the seeds and pulp, which you can discard.
- Place both halves of the squash flat side down on a baking sheet. Do not oil the squash or the baking sheet. Roast for 30 minutes.
- Alternatively, you can cook the squash in an Instant Pot. Place it in the steamer basket with 1/2 cup of water and cook on the steam setting for 4 minutes. Quick release the steam.
- Remove the squash from the oven or Instant Pot. Once cool enough to touch, use a fork to scrape the flesh out of the skin. It should resemble long strands of spaghetti as you scrape. If the strands seem watery, place them in a strainer or on paper towels and squeeze out excess moisture before placing it in this dish. You will need approximately 12 ounces of cooked spaghetti squash. Set aside.
Prepare The Other Fillings:
- Reduce oven to 375°F. Prepare a 9×13-inch baking dish with a spritz of nonstick cooking spray or a light coating of butter. Set aside.
- In a large skillet over medium heat, cook and stir the ground beef until it's only slightly pink, about 3-4 minutes. Add the salt, garlic powder, and Italian seasoning. Continue cooking and stirring until the beef is fully browned and no longer pink, about another 5-6 minutes.
- Drain the grease from the skillet. Add 1 cup of the spaghetti sauce to the meat and stir to coat. Set aside.
- In a medium-sized bowl, mix the cream cheese, Parmesan cheese, and Italian dressing until combined.
Assemble And Bake The Casserole:
- Place the cooked spaghetti squash in the bottom of the prepared baking dish. Spread the cream cheese mixture on top of the squash. Use an offset spatula to smooth it into an even layer.
- Add the meat on top of the cheese layer. Pour the remaining spaghetti sauce over the meat.
- Top the dish with the shredded cheddar cheese.
- Bake uncovered until the cheese starts to brown and the casserole is bubbly, about 30 minutes. Remove from oven and let rest 5 minutes before slicing. Serve hot.
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