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Low Carb Baked Spaghetti Squash Casserole Recipe

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. 

Course Main Course
Cuisine American
Keyword 21 Day Sugar Detox, Dairy Free, Gluten Free, Grain Free, Keto, Ketogenic, Low Carb, Paleo
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Calories 328 kcal
Author Caitlin Weeks

Ingredients

Instructions

  1. Preheat the oven to 350 degrees. 

  2. Scoop out the cooked spaghetti squash onto a clean towel from the boats while discarding the seeds. 

  3. Squeeze out the excess water and transfer it to a large mixing bowl. 

  4. Add the sauce, ground beef, eggs and seasonings to the bowl and mix until well combined. 

  5. Transfer the mixture to a greased medium sized baking dish. 

  6. Bake for 35 minutes or until the middle of the casserole is set. 

  7. 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!

Nutrition Facts
Low Carb Baked Spaghetti Squash Casserole Recipe
Amount Per Serving
Calories 328 Calories from Fat 89
% Daily Value*
Fat 9.9g15%
Carbohydrates 7.3g2%
Fiber 1.8g8%
Protein 39.4g79%
* Percent Daily Values are based on a 2000 calorie diet.