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This low carb spaghetti bake will curb all your spaghetti cravings. At just 7 net carbs per serving, this meaty, cheesy, warm keto spaghetti will be a new family favorite!

Low-Carb Spaghetti Bake

Avatar photoSharon Best
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!
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Resting Time 5 minutes
Total Time 1 hour 25 minutes
Course Main Dishes
Cuisine American, Italian
Servings 6
Calories 534 kcal

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 9x13-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.

Nutrition

Calories: 534kcalCarbohydrates: 19gProtein: 26gFat: 40gSaturated Fat: 20gSodium: 888mgFiber: 4g
Keyword gluten free spaghetti, keto casserole, keto pasta, keto spaghetti, low carb spaghetti
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