This low-carb spaghetti bake will curb all your spaghetti cravings. At just 7 net carbs per serving, this meaty, cheesy, warm keto spaghetti will be a new family favorite!
If you’re following the ketogenic diet, Italian food probably feels like a distant fever dream. But even the rarest of pasta eaters still crave a big bowl of spaghetti every now and then. But keto spaghetti? Low-carb spaghetti? It sounds impossible.
Thankfully, this low-carb spaghetti casserole is so delicious you — and your kids — won’t know you’re not eating real pasta.
You (And Your Kids) Will Love This Low-Carb Spaghetti Bake
Here’s why:
- Low-carb Spaghetti Bake is savory, comforting, and easy to make.
- Not only is spaghetti squash keto-friendly and gluten-free, but the vegetable is also high in fiber and vitamins.
- The ingredients needed to make a low-carb spaghetti casserole are cheap, easy, and gluten-free.
- You can prep your low-carb spaghetti bake ahead of time. After you’ve layered your ingredients, you can put your casserole in the fridge or even the freezer until you’re ready to bake.
- If you’re short on time, try this Keto Instant-Pot Spaghetti Casserole recipe. This one-pot meal is ready in 30 minutes.
How is Low-Carb Spaghetti Bake Keto-Friendly?
Yes, normal recipes for spaghetti bakes and spaghetti casseroles typically call for spaghetti noodles, which are high in carbs. But you can use great, keto-friendly alternatives to get the comfort and taste of pasta night without sacrificing your diet.
Not only can you use a low-carb sauce, but instead of traditional noodles, you can use spaghetti squash.
When cooked, one cup of spaghetti squash only has 7 net carbs, thanks to the low carb and high fiber content.
Alternatives to Spaghetti Squash
This gluten-free, low-carb spaghetti bake recipe is so great because of how easy spaghetti squash is to find at your local grocery store. But instead of traditional pasta, you can also swap out spaghetti squash for zucchini. You can even make your own zucchini pasta; you only need a spiralizer.
Besides spiraling zucchini, chickpea pasta is another gluten-free, keto-friendly pasta alternative you can substitute with. You can also look for rice, corn, quinoa, or buckwheat pasta as gluten-free, keto-friendly alternatives to spaghetti squash or zucchini. Read more in my detailed post about low carb and keto pasta alternatives.
Ingredients
- 1 medium spaghetti squash (cooked yield approx. 12 ounces)
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 cups low carb spaghetti sauce
- 8 ounces cream cheese, softened
- 1/4 cup shredded parmesan cheese
- 1 tablespoon Italian dressing
- 1.5 cup shredded cheddar cheese
How to Make Low-Carb Spaghetti Bake
- Preheat oven to 400 degrees. Use a fork to prick holes around the spaghetti squash. Microwave for 2 minutes to soften the skin.
- Slice the ends off the squash so it sits level on your cutting board. Carefully, cut in half lengthwise. Lay each half down and use a spoon to scrape out the seeds and pulp. Discard.
- Place the squash, flat side down, on a baking sheet. Do NOT oil the squash. Roast for 30 minutes.
- Remove the squash from oven. Once cool enough to touch, use a fork to pull the “spaghetti” off the skin. If the spaghetti squash seems watery, place it in a paper towel and squeeze out the water prior to placing in the dish. You will need approximately 12 ounces of cooked spaghetti squash. Set aside.
- Reduce oven to 375 degrees. Grease a medium sized baking dish (7″x11″ or 2 quarts) and set aside.
- In a large skillet over medium heat, cook the ground beef 3 to 4 minutes until only slightly pink. Add the salt, garlic, and Italian seasoning and cook 1 to 2 minutes longer until no longer pink.
- Drain the grease from the skillet. Add 1 cup of the spaghetti sauce to the meat and stir to coat. Set aside.
- In a medium sized bowl, mix the cream cheese, parmesan, and Italian dressing until combined.
- Place the cooked spaghetti squash in the bottom of the baking dish. Spread the cream cheese mixture on top of the squash. Use an offset spatula to smooth it into an even layer.
- Add the meat on top of the cheese layer. Add remaining spaghetti sauce on top of the meat.
- Top the dish with the shredded cheddar cheese.
- Bake uncovered for 30 minutes. Let rest 5 minutes before serving.
To make this low-carb spaghetti bake, especially if you’re using spaghetti squash, try steaming the squash in an Instant Pot (four minutes with a quick release) while you prepare the sauce. This not only cuts down on cooking time, but the pasta’s texture turns out perfect.
But if you don’t have an Instant Pot, baking your spaghetti squash works just as well. You’ll need to bake the squash for 30 – 40 minutes at 400 degrees.
While your squash bakes, you can cook your ground beef and prepare the rest of the ingredients you’ll need to make your keto spaghetti casserole.
Note: Don’t be worried if there’s water in the bottom of the dish once your squash is cooked. Spaghetti Squash releases water during the cooking process, so you should expect some not just when you’re prepping your squash, but after you’ve made your low-carb spaghetti bake as well.
If there is some water at the bottom, I usually just drain the water off into the sink. If that really freaks you out, you can place your cooked spaghetti squash in some paper towels and ring out any excess water before building your casserole.
Pro-tip: Follow dinner up with Easy Keto No Bake Cheesecake for an easy but decadent dessert.
FAQ
If you need a dairy-free alternative to cream cheese, you can substitute coconut cream, tofu cream cheese, or different nut cream cheeses. However, if you want to keep the flavor savory, try cashew butter over almond.
Yes! Layer the ingredients in your slow cooker the way you would in your pan. You can cook your spaghetti casserole either on low for 4 – 6 hours or on high for 2 – 3 hours.
You can swap out ground beef for a substitute made by a plant-based brand like Morning Star or Gardein.
Dairy-free cheese can also easily replace the parmesan and cheddar cheese the recipe calls for. You can also sprinkle the top of your spaghetti casserole with nutritional yeast before you put it in the oven to help boost your faux-cheese’s flavor.
Ways to Store Low-Carb Spaghetti Bake
- Your fully cooked casserole will stay fresh in the refrigerator for up to four days. Once the dish is at room temperature, you can cover the leftovers tightly with either plastic wrap or aluminum foil.
- Besides your partially cooked casserole, you can also freeze your fully cooked low-carb spaghetti bake. Just like with refrigeration, cover your leftovers tightly. Just make sure to eat the leftovers within three months of freezing.
- Don’t forget to label your leftovers! Make sure you put the date you baked the dish on the label so you know how long the dish is good for.
- For reheating, you can use the microwave, oven, or stovetop. Just be sure the internal temperature reaches 165 degrees.
I hope you all love this keto spaghetti as much as my family! Caio Bella!
Low Carb Spaghetti Bake
Ingredients
- 1 medium spaghetti squash cooked yield approx. 12 ounces
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 cups low carb spaghetti sauce I used Rao’s
- 8 ounces cream cheese softened
- 1/4 cup shredded parmesan cheese
- 1 tablespoon Italian dressing
- 1.5 cup shredded cheddar cheese
Instructions
- Preheat oven to 400 degrees. Use a fork to prick holes around the spaghetti squash. Microwave for 2 minutes to soften the skin.
- Slice the ends off the squash so it sits level on your cutting board. Carefully, cut in half lengthwise. Lay each half down and use a spoon to scrape out the seeds and pulp. Discard.
- Place the squash, flat side down, on a baking sheet. Do NOT oil the squash. Roast for 30 minutes.
- Remove the squash from oven. Once cool enough to touch, use a fork to pull the “spaghetti” off the skin. If the spaghetti squash seems watery, place it in a paper towel and squeeze out the water prior to placing in the dish. You will need approximately 12 ounces of cooked spaghetti squash. Set aside.
- Reduce oven to 375 degrees. Grease a medium sized baking dish (7″x11″ or 2 quarts) and set aside.
- In a large skillet over medium heat, cook the ground beef 3 to 4 minutes until only slightly pink. Add the salt, garlic, and Italian seasoning and cook 1 to 2 minutes longer until no longer pink.
- Drain the grease from the skillet. Add 1 cup of the spaghetti sauce to the meat and stir to coat. Set aside.
- In a medium sized bowl, mix the cream cheese, parmesan, and Italian dressing until combined.
- Place the cooked spaghetti squash in the bottom of the baking dish. Spread the cream cheese mixture on top of the squash. Use an offset spatula to smooth it into an even layer.
- Add the meat on top of the cheese layer. Add remaining spaghetti sauce on top of the meat.
- Top the dish with the shredded cheddar cheese.
- Bake uncovered for 30 minutes. Let rest 5 minutes before serving.
Notes
Nutrition
