Low Carb Spaghetti Squash Pie
Get ready to fall in love with this hearty, guilt-free **Low Carb Spaghetti Squash Pie**, a deliciously satisfying dish that’s perfect for busy weeknights or cozy family dinners. Featuring tender roasted spaghetti squash as a nutrient-packed, gluten-free alternative to pasta, this recipe layers savory seasoned ground beef or turkey with a rich tomato sauce, fragrant Italian spices, and gooey melted mozzarella cheese. A crisp Parmesan topping adds irresistible flavor and texture, while a sprinkle of fresh parsley brightens every bite. With just 20 minutes of prep time, this low-carb casserole delivers big flavors without the carb overload, making it a perfect choice for keto or low-carb diets. Slice into warm, cheesy comfort and satisfy cravings in the healthiest way possible!
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Recipe Information
Ingredients
- 1 medium (about 3 pounds) spaghetti squash
- 1 pound ground beef or ground turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup tomato sauce
- 1 teaspoon Italian seasoning
- 0.25 teaspoons crushed red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1.5 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with 1 tablespoon of olive oil, and sprinkle with a pinch of salt and pepper.
Place the spaghetti squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 40-50 minutes, or until the flesh is tender and easily shredded with a fork. Once roasted, let it cool slightly before using a fork to scrape the flesh into spaghetti-like strands. Set aside.
While the squash is roasting, heat a large skillet over medium heat. Add 1 tablespoon olive oil, the diced onion, and minced garlic. Cook for 2-3 minutes until the onion is softened and fragrant.
Add the ground beef or turkey to the skillet. Cook until browned and no longer pink, breaking it up into small pieces with a wooden spoon (about 5-7 minutes).
Stir in the tomato sauce, Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper. Let the mixture simmer for 5 minutes to blend the flavors.
Lower the oven temperature to 375°F (190°C).
In a greased 9-inch pie dish or casserole dish, spread half of the shredded spaghetti squash evenly on the bottom. Top with half of the meat mixture, then sprinkle 3/4 cup of shredded mozzarella cheese.
Repeat the layers with the remaining spaghetti squash, meat mixture, and another 3/4 cup of mozzarella cheese.
Sprinkle the Parmesan cheese evenly over the top for added richness.
Bake the assembled pie in the preheated 375°F oven for 20 minutes, or until the cheese is melted and bubbly.
Remove the pie from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before slicing and serving.
Enjoy your hearty and delicious Low Carb Spaghetti Squash Pie!
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1196 mg | 52% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.5 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 630 mg | 13% | |
*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.
