Low Carb Baked Spaghetti Squash Casserole Recipe
I made this spaghetti squash casserole for my Dad when he came over for lunch. I love making recipes for guests. It is a challenge to get a photo before the company gets here. I know I have to hurry because my guests are hungry and they don’t like to wait on me to mess around with the camera and lighting. I love getting a nice shot of the food before it is all gone. I am lucky when the sun comes out and the right conditions cooperate for an appetizing image. Read more about food photography here.
This recipe is perfect for a quick lunch or after work dinner because it can be stored in the fridge for a week. Also it can be Paleo diet friendly or keto adapted with some added Parmesan cheese. Let me know how it turned out for you.
You will also like this roundup of low carb and keto casserole recipes from my blog and my blogger friends. I am sure this list of best keto casserole recipes will give you an inspiration to get into kitchen and make yourself delicious and comforting low carb and keto casseroles!

Low Carb Baked Spaghetti Squash Casserole Recipe
This warm, tasty and cheesy Low Carb Baked Spaghetti Squash Casserole Recipe is warm and super filling. This paleo friendly meal is perfect for weeknight dinner and great for leftover lunches.
Ingredients
- 1 large spaghetti squash cooked
- 1 jar spaghetti sauce 25 oz. I use this one
- 1 teaspoon dried oregano
- 16 oz ground beef browned with salt and pepper
- 2 eggs beaten
- 1 teaspoon sea salt order here
- 1/2 teaspoon ground black pepper
- Chopped fresh basil for garnish
- Grated Parmesan for garnish (optional)
Instructions
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Preheat the oven to 350 degrees.
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Scoop out the cooked spaghetti squash onto a clean towel from the boats while discarding the seeds.
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Squeeze out the excess water and transfer it to a large mixing bowl.
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Add the sauce, ground beef, eggs and seasonings to the bowl and mix until well combined.
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Transfer the mixture to a greased medium sized baking dish.
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Bake for 35 minutes or until the middle of the casserole is set.
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Remove the casserole from the oven, top with fresh basil and Parmesan, if using, serve and enjoy.
Recipe Notes
Net Carbs: 5.5 g
Nutrition facts based on 4 servings!
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Hi Caitlin,
I can’t have eggs do you have a substitute? This looks so good. I’m a diabetic and have food sensitivities but think this will work without using eggs. Also how many grams of sugar?
Thanks,
Judy
The carbs are listed. I would use 1/3 cup of flax instead of the eggs. Thanks
what temp is oven set to? and why can’t i print this out?
This looks great but I have a sensitivity to chicken and duck eggs. What do you suggest as a substitute?
use 1/2 cup flax or chia
I am confused about why you bother to leave recipes here. I am not the only one who has tried to copy the recipe since you have it for us to read. You cannot ever copy it. I look at it, try and then delete.
You can take your phone or I pad into the kitchen while you cook.
is there a way to print this recipe ?
thanks
please push the print button on the bottom of each recipe thanks!
Could you please give the nutritional breakdown?
Thanks!!
What temp for the oven?
What temperature are you baking this at?