Low Carb Beef and Cheesy Spaghetti Squash Bake
Dive into comfort food bliss with this Low Carb Beef and Cheesy Spaghetti Squash Bake, a wholesome and satisfying dinner that’s perfect for anyone craving a hearty yet keto-friendly casserole. This recipe features tender roasted spaghetti squash as a low-carb alternative to pasta, paired with savory seasoned ground beef and smothered in a luscious layer of melty mozzarella and parmesan cheese. Infused with aromatic garlic, sautéed onions, crushed tomatoes, and Italian herbs, every bite is packed with rich, comforting flavors. The golden, bubbly cheese topping makes it irresistible, while the hidden veggies keep it light and nutrient-packed. Quick to prep and ideal for meal prep or family dinners, this low-carb bake is sure to be a weeknight favorite!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 medium spaghetti squash
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup crushed tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups mozzarella cheese, shredded
- 0.5 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and place them face-down on the baking sheet. Roast for 30-40 minutes, or until the flesh is tender and easily shredded with a fork. Let cool slightly.
While the squash is roasting, heat a large skillet over medium heat. Add 1 tablespoon of olive oil and sauté the diced onion for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for another minute, stirring frequently to prevent burning.
Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess grease if necessary.
Stir in the crushed tomatoes, Italian seasoning, salt, and black pepper. Simmer the mixture for 5-7 minutes to allow the flavors to meld.
When the spaghetti squash is cool enough to handle, use a fork to scrape out the flesh into spaghetti-like strands. Transfer the squash strands to a large mixing bowl.
Add the cooked beef mixture to the bowl with the spaghetti squash and mix until evenly combined.
Lightly grease a 9x13-inch baking dish and spread the beef and squash mixture evenly into the dish.
Sprinkle the shredded mozzarella and grated parmesan cheese evenly over the top.
Reduce the oven heat to 375°F (190°C) and bake the casserole for 20 minutes, or until the cheeses are melted and bubbly. For a golden-brown top, broil for an additional 2-3 minutes, keeping a close eye to avoid burning.
Remove from the oven and let the bake cool for 5-10 minutes. Garnish with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1094 mg | 48% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.0 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 465 mg | 36% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 542 mg | 12% | |
*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.
