Low-Carb Spaghetti Squash Casserole
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Looking for low-carb comfort food? This low-carb spaghetti squash casserole will fill that bill.
Being low-carb means pasta is a no-no and I was missing it terribly. Pasta was one of the foods that I really indulged way too much in. But, then I found a substitute that I love now.
Spaghetti squash is a great way to enjoy your sauces without the guilt of so many carbs. At first, I was a little intimidated by that huge veggie, but then when I learned how to cook it, all was good.
how to cook spaghetti squash
I did a lot of research on how to do this and here are the simple steps I take to cook it to perfection.
First, cut it in half lengthwise. Then, scoop out the seeds. You will definitely need a sharp long knife to do this. I also lay it on an anti-skid cutting mat to help hold it still while cutting. I admit, this step may take a bit to do, but once you have cut it in half, most of the work is done.
Next, lay the two halves on a wax paper lined baking sheet and drizzle the inside with olive oil. Add salt and pepper to taste.
Turn over the squash and poke a few holes on the skin side of the squash to help let out steam. The skin side will face up while baking at 400 degrees and cook for 30 to 40 minutes. I’ve learned that if the strands are al dente, it’s much better than cooking them until they turn to mush.
Let the squash cool to the touch and then take a fork and scrap the insides until all the strands are loose. Fluff them while you do this so they don’t stick together.
Thats it!
At this point, I will top the squash strands with my favorite low-carb spaghetti meat sauce and sometimes I will make low-carb meatballs and sauce to pour on top. This is such a hardy and filling meal for us.
making the casserole
This is a simple layered casserole to make for dinner or to share at a gathering or party. Serve with a salad or veggie.
Take the squash spaghetti and lay it in the bottom of a 9 x 13 pan that has been sprayed with cooking spray while you prepare your favorite sauce. I love jar sauce with onions and ground beef.
Layer the cooked sauce on top of the spaghetti squash.
Layer on top your favorite mozzarella cheese and sprinkle with Italian seasoning.
Bake at 350 degrees for about 30 minutes and you’re done! I do sprinkle a little shredded parmesan cheese on top for presentation.
Low-Carb Spaghetti Squash Casserole
INGREDIENTS
Spaghetti Squash
- 1 spaghetti squash
- olive oil
- salt & pepper
Casserole Ingrediants
- 1 jar spaghetti sauce
- 1 lb ground beef
- 1 cup chopped onion
- 2 cups mozzerella cheese, shredded
- 1 tsp italian seasoning
- 1 cup parmesan cheese, shredded optional
INSTRUCTIONS
Spaghetti Squash Cooking Instructions
- Preheat oven at 400 degrees.
- First, cut it in half lengthwise. Then, scoop out the seeds. You will definitely need a sharp long knife to do this. I also lay it on an anti-skid cutting mat to help hold it still while cutting.
- Lay the two halves on a wax paper lined baking sheetand drizzle the inside with olive oil. Add salt and pepper to taste.
- Turn over the squash and poke a few holes on the skin side of the squash to help let out steam. The skin side will face up while baking and cook for 30 to 40 minutes until al dente and not mushy.
- Let the squash cool to the touch and then take a fork and scrap the insides until all the strands are loose. Fluff them while you do this so they don’t stick together.
Casserole Instructions
- Preheat oven at 350 degrees.
- Lay the squash spaghetti in the bottom of a 9 x 13 pan that has been sprayed with cooking spray while you prepare your favorite sauce.
- Brown ground beef and add chopped onions. When beef is thoroughly cooked then add sauce. Simmer for about 15 minutes.
- Layer the mozzarella cheese next and sprinkle with Italian seasoning.
- Cover with foil and bake at 350 degrees for about 30 minutes.
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I love preparing spaghetti squash like this. It adds a nice twist to traditional spaghetti and it’s so much healthier.
Your low-carb spaghetti squash casserole recipe is a game-changer! The step-by-step instructions and mouthwatering photos had me ready to try it out immediately. Thanks for sharing this healthy and delicious option. Can’t wait to whip up this savory delight! 🍽️🥗👩🍳
This sounds like a really great alternative to pasta – it looks super tasty too, I will have to give it a try.
omg this looks out of this world! I can’t wait to make your recipe…I love that it is low carb!!! So good!!!
Love the sound of this! It’s wholesome but comforting too..perfect dish for the Autumn months ahead.
I always wanted to try this type of spaghetti. In Italy we only eat the normal pasta variety, I will like to try this.
Oh, the struggle is real! 🍝🙅♂️ But discovering spaghetti squash as a low-carb alternative is a game-changer. It’s amazing how a simple switch can let you enjoy those delicious sauces without the carb guilt. Embracing new ingredients can be intimidating, but the payoff is so worth it. Here’s to healthier choices and finding creative ways to satisfy those cravings! 🌱🍴 #HealthyEatingWins #SpaghettiSwap
Tammy, this is an awesome recipe. I am going to test it out for sure, as spaghetti squash is one of my favorites.
One of my friends went Keto and swore by using spaghetti squash as a pasta replacement. You answered one of my concerns which was the mush factor so I eager to try this out now! Thanks.
You know, I have a spaghetti squash sitting on my counter because I am tired of eating the usual way. I am going to try this recipe because it looks and sounds delicious.