Low Carb Baked Spaghetti
Satisfy your pasta cravings without the carbs with this delicious and comforting Low Carb Baked Spaghetti recipe! This dish swaps traditional pasta for tender roasted spaghetti squash, creating a guilt-free base that's packed with flavor. Loaded with a hearty, homemade meat sauce made from ground beef, garlic, and Italian-seasoned tomatoes, it's topped with melted mozzarella and Parmesan for that irresistible cheesy finish. Easy to prepare yet full of wholesome ingredients like green bell peppers and onions, this baked casserole is perfect for meal prep or a cozy family dinner. Garnished with fresh basil for a pop of color and flavor, it’s a low-carb dream that doesn’t compromise on taste. Ready in just under 1.5 hours, this six-serving dish is a flavorful, nutrient-rich alternative to traditional baked spaghetti!
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Recipe Information
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 pound ground beef
- 1 medium onion
- 1 medium green bell pepper
- 14.5 ounces canned tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 0.5 cup grated 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 seeds. Brush the inside of the squash with olive oil and place the halves cut-side down on a baking sheet.
Bake the squash for about 40 minutes or until the flesh is tender and easily separates into strands with a fork.
While the squash is baking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Mince the garlic cloves and add them to the skillet, cooking for about 1 minute until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it into small pieces with a spoon.
Dice the onion and green bell pepper, then add them to the skillet. Cook until softened, about 5 minutes.
Add the canned tomatoes with their juice, tomato paste, Italian seasoning, salt, and black pepper. Stir to combine and let it simmer for about 15 minutes, allowing the sauce to thicken.
Once the squash is baked and cooled slightly, use a fork to separate the flesh into spaghetti-like strands.
Reduce the oven temperature to 350°F (175°C).
Layer the spaghetti squash strands evenly in the bottom of a greased 9x13 inch baking dish.
Pour the meat sauce over the squash, spreading it evenly.
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top.
Bake in the oven for 20 minutes until the cheese is melted and bubbly.
Garnish with fresh basil leaves, chopped, before serving.
Nutrition Facts
Calories |
2597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 6054 mg | 263% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 51.9 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1742 mg | 134% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3982 mg | 85% | |
*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.
