Keto Spaghetti Casserole
Indulge in the ultimate comfort food with this Keto Spaghetti Casserole, a low-carb twist on a family favorite. This hearty dish features roasted spaghetti squash as a nutritious pasta substitute, paired with flavorful ground beef simmered in a savory tomato sauce infused with garlic, onion, and Italian seasoning. Layered with gooey mozzarella and nutty Parmesan cheese, this casserole is baked to perfection, creating a golden, bubbly topping that will have you coming back for seconds. Ready in just over an hour, this gluten-free and keto-friendly recipe is ideal for meal prep or a wholesome dinner for six. Garnished with fresh basil, it’s a deliciously satisfying way to enjoy classic comfort food—without the carbs!
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Recipe Information
Ingredients
- 1 large Spaghetti squash
- 1 pound Ground beef
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 small Onion
- 1 can (15 ounces) Crushed tomatoes
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Mozzarella cheese
- 0.5 cup Parmesan cheese
- 2 tablespoons Fresh basil
Instructions
Preheat your oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper.
Place the spaghetti squash cut-side down on a baking sheet and bake for 30-35 minutes, or until the flesh is tender and easily shredded with a fork.
While the squash is baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Dice the onion and mince the garlic. Add both to the skillet and sauté for 2-3 minutes, until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up into small chunks with a wooden spoon.
Stir in the crushed tomatoes, Italian seasoning, salt, and black pepper. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
When the spaghetti squash is done, remove it from the oven and set it aside to cool slightly. Reduce the oven temperature to 375°F (190°C).
Using a fork, scrape out the spaghetti squash strands into a large bowl.
Add the meat sauce to the bowl with the squash and mix until well combined.
Grease a 9x13-inch casserole dish and spread half of the squash and meat mixture evenly across the bottom.
Sprinkle 1 cup of the mozzarella cheese over the layer, then repeat with the remaining squash mixture.
Top the casserole with the remaining 1 cup of mozzarella cheese and the Parmesan cheese.
Bake in the oven for 15 minutes, or until the cheese is bubbly and golden.
Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle with freshly chopped basil before serving.
Nutrition Facts
Calories |
2865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.5 g | 261% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 14.9 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 5079 mg | 221% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 51.2 g | ||
| Protein | 159.7 g | 319% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 2444 mg | 188% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3848 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
