Looking for a delicious, low-carb dinner that the whole family will love? This Cheesy Spaghetti Squash Keto Casserole is the perfect solution! Combining the natural, noodle-like texture of baked spaghetti squash with savory ground beef, creamy sour cream, and rich cream cheese, this dish is a true comfort food that fits seamlessly into your keto diet. With only 5-7 grams of net carbs per serving, this cheesy spaghetti squash casserole is a guilt-free way to enjoy a hearty, satisfying meal
Whether you’re meal prepping or serving a crowd, this recipe is easy to make and packed with flavor. Let’s dive into this family-friendly favorite!
Ingredients :
Here’s what you’ll need to make this delicious cheesy spaghetti squash keto casserole:
- 1 medium spaghetti squash
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup sour cream
- 4 oz cream cheese, softened
- 1 ½ cups shredded cheddar cheese (or a mix of your favorite cheeses)
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Step-by-Step Directions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C).
- Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet and bake for 30-35 minutes, or until tender.
- Cook the Ground Beef: While the squash is baking, heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until softened. Add the ground beef, breaking it apart with a spoon, and cook until browned. Drain any excess fat.
- Mix the Creamy Sauce: In a bowl, combine the sour cream, cream cheese, Italian seasoning, paprika, salt, and pepper. Mix until smooth.
- Shred the Squash: Once the spaghetti squash is done, use a fork to scrape out the strands into a large mixing bowl.
- Combine Ingredients: Add the cooked ground beef, creamy sauce, and half of the shredded cheese to the spaghetti squash. Mix well to combine.
- Assemble the Casserole: Transfer the mixture to a greased baking dish. Top with the remaining shredded cheese.
- Bake: Bake in the oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and let it cool for 5 minutes. Garnish with fresh parsley or chives if desired. Serve warm and enjoy!
Storage Instructions
To store your cheesy spaghetti squash keto casserole, let it cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. When ready to enjoy, reheat individual portions in the microwave or oven until warmed through. This casserole is perfect for meal prep, as the flavors blend beautifully over time, making it even more delicious the next day!
Tips for Achieving Maximum Flavor
For the best results, use high-quality, full-fat ingredients like sour cream and cream cheese to create a rich, creamy texture. Don’t skimp on the seasonings—Italian seasoning and paprika add depth and warmth to the dish. If you want a bit of extra flavor, consider adding a pinch of red pepper flakes or a dash of garlic powder. Finally, let the casserole rest for a few minutes after baking to allow the flavors to meld together perfectly.
Frequently Asked Questions
- Can I use chicken instead of ground beef?
Yes, you can easily swap ground beef for shredded chicken in this cheesy spaghetti squash casserole. Just adjust the cooking time accordingly. - Is spaghetti squash keto-friendly?
Absolutely! Spaghetti squash is low in carbs, with only about 5-7 grams of net carbsper cup, making it a great option for the keto diet. - Can I make this ahead of time?
Yes, this casserole is great for meal prep. Assemble it ahead of time, cover, and refrigerate. Bake it when you’re ready to serve. - What can I serve with this casserole?
Pair it with a fresh green salad, steamed vegetables, or a side of cauliflower rice for a complete keto-friendly meal. - How many carbs are in this dish?
This cheesy spaghetti squash keto casserolecontains approximately 5-7 grams of net carbsper serving, making it a perfect low-carb option.
Cheesy Spaghetti Squash Keto Casserole: A Family-Friendly Dinner
Ingredients
Ingredients
- 1 medium spaghetti squash
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup sour cream
- 4 oz cream cheese softened
- 1 ½ cups shredded cheddar cheese or a mix of your favorite cheeses
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt and pepper to taste
- Fresh parsley or chives for garnish optional
Instructions
Step-by-Step Directions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C).
- Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet and bake for 30-35 minutes, or until tender.
- Cook the Ground Beef: While the squash is baking, heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until softened. Add the ground beef, breaking it apart with a spoon, and cook until browned. Drain any excess fat.
- Mix the Creamy Sauce: In a bowl, combine the sour cream, cream cheese, Italian seasoning, paprika, salt, and pepper. Mix until smooth.
- Shred the Squash: Once the spaghetti squash is done, use a fork to scrape out the strands into a large mixing bowl.
- Combine Ingredients: Add the cooked ground beef, creamy sauce, and half of the shredded cheese to the spaghetti squash. Mix well to combine.
- Assemble the Casserole: Transfer the mixture to a greased baking dish. Top with the remaining shredded cheese.
- Bake: Bake in the oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and let it cool for 5 minutes. Garnish with fresh parsley or chives if desired. Serve warm and enjoy!