Low Carb Baked Spaghetti Squash Casserole Recipes

LOW-CARB BAKED SPAGHETTI CASSEROLE

Steps:

• To bake squash, pierce it with a knife 5 or 6 times. Bake it in a 400 degree F oven for 60-90 minutes or until cooked through (a fork should be able to pierce outer peel easily and all the way to interior of the squash). Let cool before cutting in half. Remove seeds. Shred squash with a fork.
• Brown ground beef, drain excess grease.
• In a large skillet, heat chicken broth and Neufchatel cheese over medium heat, whisking until cheese is melted and slightly foamy.
• Add Parmesan cheese, diced tomatoes, basil, oregano, ricotta, and shredded squash; mix together.
• Cook for 5 minutes or until thickened. Add ground beef.
• Pour into a greased 13 by 9 inch pan; top with mozzarella cheese.
• Bake at 350 degrees F for 15 minutes; broil for 3-5 minutes until cheese is slightly browned.
• Let cool for 10 to 15 minutes before serving.

MILLION DOLLAR SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees. Spray a rimmed baking sheet with non-stick spray.
• Cut the spaghetti squash in half length-wise. Scoop out the seeds and discard. Drizzle the inside of the squash with olive oil and sprinkle with salt.
• Place spaghetti squash flesh side down on the prepared baking sheet at bake for 1 hour or until fork tender.
• Use a fork to scrape out long strands of squash, scraping across the width of the squash.
• Brown the ground beef over medium heat in a large skillet.
• Drain the grease and add the marinara to the pan. Cook for 5 minutes over low heat to heat through.
• Add the cream cheese, sour cream, and parsley to a small mixing bowl and stir well to combine.
• Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
• Place half of the spaghetti squash in the prepared baking dish.
• Top the squash with half of the meat sauce and all of the cream cheese mixture.
• Add the remaining spaghetti squash followed by the remaining meat sauce.
• Sprinkle on the grated mozzarella.
• Bake for 20 minutes or until cheese is melted and casserole is hot.
• Serve immediately.

LOW CARB BAKED SPAGHETTI SQUASH CASSEROLE RECIPE

Steps:

• Preheat the oven to 350 degrees.
• Scoop out the cooked spaghetti squash onto a clean towel from the boats while discarding the seeds.
• Squeeze out the excess water and transfer it to a large mixing bowl.
• Add the sauce, ground beef, eggs and seasonings to the bowl and mix until well combined.
• Transfer the mixture to a greased medium sized baking dish.
• Bake for 35 minutes or until the middle of the casserole is set.
• Remove the casserole from the oven, top with fresh basil and Parmesan, if using, serve and enjoy.

BAKED SPAGHETTI SQUASH CASSEROLE

Steps:

• To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil so they don't stick.
• Bake squash in the oven for 45 minutes until tender.
• Meanwhile, drizzle oil into a large pan over medium heat and saute onion and garlic until fragrant, about 2 minutes. Add ground beef and cook until meat is no longer pink; drain if necessary.
• Stir in crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, Stevia, salt and pepper and bring to a boil. Reduce heat and allow sauce to simmer until the spaghetti squash has finished baking.
• When your squash is about ready, stir in grated Parmesan cheese and 2 tablespoons fresh basil in with the sauce; continue to simmer.
• Remove squash from the oven and scrape out all the strands of spaghetti using a fork, placing into a large bowl for convenience.
• In a 9×13 inch baking dish, spoon 1 1/2 cups of meat sauce into bottom and spread out evenly. Layer with 1/2 of the spaghetti squash then 1 1/2 cups more of meat sauce, then the rest of the spaghetti squash, the rest of the meat sauce (1 1/2 cups) and top with mozzarella cheese.
• Cover with foil and bake spaghetti squash casserole in the oven at 350 degrees F for 30 minutes, then remove foil and bake and additional 10 minutes until cheese is melted.
• Top with remaining tablespoon of basil, serve and enjoy!

SOUTHWEST SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 375° F.
• In a large oven safe skillet, heat the olive oil over medium-high heat. When the skillet is hot add in the green onion and jalapeño. Sauté for 2 minutes then add in the black beans, corn, shredded chicken, chili powder, cumin and garlic powder. Season with salt and pepper and stir together until combined.
• Add in the spaghetti squash strands and enchilada sauce. Stir together until combined and top with the shredded cheese. Bake for 15 minutes or until warmed through and the cheese is melted. Top with chopped tomatoes, cilantro and green onions if desired.

CREAMY BAKED SPAGHETTI SQUASH PARMESAN (LOW-CARB)

Steps:

• Preheat oven to 375 degrees.
• Cut spaghetti squash in half, lengthwise, and remove seeds. Place on foil lined baking sheet, cut side down, and bake for 35 minutes.
• Remove from oven, and allow to cool.
• Meanwhile, combine half and half, 1/2 cup parmesan cheese, and seasonings in a small bowl. Whisk to combine. Set aside.
• When spaghetti squash is cool enough to handle, use two forks to pull the squash strands from the skin. Place in a 2 quart casserole dish. Discard skins.
• Pour the cream mixture over the squash, and stir to combine.
• Top with 1/2 cup parmesan cheese.
• Place in oven, and bake 20-30 minutes. If the cheese does not brown and bubble, broil for 5-10 minutes.
• Serve hot, and enjoy!

LOW CARB BEEF AND CHEESY SPAGHETTI SQUASH BAKE!

Steps:

• Preheat oven to 350 degrees.
• Heat oil in large pan; cook onion, garlic, carrot and celery, stirring often until onion and celery are clear.
• Add hamburger and cook until no pink remains.
• Drain, then add sauce, and oregano and simmer, covered, about 15 mins or until mixture has thickened slightly.
• While beef mixture is simmering, cut the squash in half and carefully remove the seeds.
• Be sure to cut around the edge so you don't cut into the squash itself.
• Place face down in microwaveable casserole dish, add 1 inch of water and cover.
• Microwave on high for approx 10 minutes, or until it begins to soften.
• (Alternately, you can cook the same way in the oven for 30 min).
• Let cool and carefully remove inside of squash with fork or spoon.
• It will look a lot like cooked spaghetti and come out in strands.
• Let squash strands drain well.
• Stir spaghetti squash into beef mixture, then spoon into an ovenproof dish and sprinkle with cheese.
• Bake, uncovered, for 15 mins or until browned slightly.
• Top with parmesan and season with salt and pepper to taste when serving.

CHEESY KETO TWICE-BAKED SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees. Use a fork to poke a few holes around the spaghetti squash. Place in the microwave for a minute to soften a bit.
• On a cutting board, cut the end of squash off, then cut in half lengthwise. Scoop the seeds and pulp out using a spoon, and coat the inside with olive oil.
• Place the squash on a baking sheet with the insides facing down. Bake in in the oven for about 45 minutes or until soft.
• Let cool for a bit, and then use a fork to remove all the strands of spaghetti squash into a mixing bowl. Combine both cheeses into a small dish, and add HALF the cheese mixture to the bowl with squash. Also add salt, pepper, onion powder, butter, minced garlic, and fresh thyme, and stir all to combine.
• Place the spaghetti squash mixture back into the skins on a baking sheet pan. Top with the remaining half of the cheese. Place back in the oven and broil for 5-6 minutes until the cheese is melted and slightly browned. Enjoy warm.