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Easy Cheesy Spaghetti Squash Casserole (Low Carb Dinner Idea)

A generous slice of cheesy spaghetti squash casserole topped with marinara sauce on a white plate.
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You will make a comforting, simple spaghetti squash casserole that is low carb and gluten free. This bake uses simple ingredients for a satisfying family meal.

Ingredients

Scale
  • 1 medium spaghetti squash (about 3 lbs)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup cooked ground turkey or chicken (optional, for meat version)
  • 1 (15 ounce) can tomato sauce (low sugar preferred)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, lightly beaten

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds. Place the halves cut-side down on a baking sheet.
  2. Roast the squash for 30 to 40 minutes, or until the flesh is tender when pierced with a fork. Let it cool slightly.
  3. Use a fork to scrape out the strands of squash flesh into a large bowl. You should have about 4 cups of squash strands.
  4. While the squash cooks, heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. If using meat, add the cooked ground turkey or chicken to the skillet and heat through. Stir in the tomato sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
  6. In the bowl with the spaghetti squash strands, add the meat sauce mixture (or just the sauce mixture if making it vegetarian), 1 cup of the mozzarella cheese, the Parmesan cheese, and the lightly beaten egg. Mix everything well until combined.
  7. Lightly grease an 8×8 inch baking dish. Spread the squash mixture evenly into the prepared dish.
  8. Top the casserole evenly with the remaining 1 cup of mozzarella cheese.
  9. Bake at 375 degrees Fahrenheit for 20 to 25 minutes, or until the cheese is melted and bubbly and the edges are lightly browned. Let it rest for 5 minutes before serving.

Notes

  • To make this a make-ahead casserole, prepare the mixture through step 6, cover the dish, and refrigerate for up to 24 hours. Add 10 minutes to the final baking time if baking straight from the refrigerator.
  • For a richer flavor, substitute half of the tomato sauce with your favorite low-carb marinara sauce.
  • If you skip the meat, add 1/2 cup of sautéed mushrooms or chopped spinach to the squash mixture for extra vegetables.

Nutrition

Find it online: https://devourdish.com/spaghetti-squash-casserole-recipe-easy/