13 Keto Spaghetti Squash Casserole Recipes

I’ve been whipping up some delightful keto spaghetti squash casserole recipes, and I’m so excited to share them with you!

This versatile vegetable transforms into meals that are not only hearty but also oh-so-satisfying.

From creamy chicken Alfredo to zesty taco flavors, these dishes keep your carb count low while still being gluten-free.

Each recipe is a delicious blend of proteins, cheeses, and colorful veggies.

Let’s find out which casserole will become your new favorite dinner option!

Creamy Chicken Alfredo Spaghetti Squash Casserole

This Creamy Chicken Alfredo Spaghetti Squash Casserole is a delicious and healthier twist on the classic Alfredo pasta dish. By replacing traditional pasta with spaghetti squash, you maintain the rich, creamy flavors you love while cutting down on carbs. The tender spaghetti squash strands provide a delightful texture, perfectly complementing the creamy Alfredo sauce and succulent chicken.

It’s a comforting, satisfying dish that’s sure to be a hit at any dinner table, providing a nutritious yet indulgent meal option for those following a keto lifestyle. This casserole is perfect for family dinners, potlucks, or meal prep, as it can easily be prepared ahead of time and reheated when needed.

The savory combination of chicken, cheese, and Alfredo sauce is elevated with garlic and herbs, creating a mouthwatering aroma that fills your kitchen as it bakes. With this recipe, you’ll be able to enjoy all the flavors of a classic Alfredo pasta dish without the guilt, making it an ideal choice for anyone looking to maintain a low-carb diet without sacrificing taste.

Ingredients (Serving Size: 4-6 People):

• 2 medium spaghetti squashes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 pound boneless, skinless chicken breasts
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 cup shredded mozzarella cheese
• Fresh parsley, chopped (optional, for garnish)

Cooking Instructions:

1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Slice each 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 squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and easily separates into strands with a fork.

2. Cook the Chicken: While the squash is roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet.

Cook for about 6-7 minutes on each side, or until fully cooked and no longer pink inside. Remove from the skillet and let cool slightly before shredding or cubing the chicken.

3. Prepare the Alfredo Sauce: In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer.

Stir in the Parmesan cheese and Italian seasoning until the cheese is fully melted and the sauce is smooth. Adjust seasoning with additional salt and pepper if needed.

4. Assemble the Casserole: Reduce the oven temperature to 375°F (190°C). Using a fork, scrape the roasted spaghetti squash into strands and transfer to a large mixing bowl.

Add the shredded chicken and Alfredo sauce to the bowl, mixing until well combined. Transfer the mixture into a greased 9×13-inch baking dish.

5. Bake the Casserole: Sprinkle the shredded mozzarella cheese evenly over the top of the casserole. Bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly.

Remove from the oven and let rest for a few minutes before serving.

6. Garnish and Serve: If desired, sprinkle freshly chopped parsley over the top for a burst of color and flavor. Serve hot and enjoy!

Extra Tips:

To guarantee your spaghetti squash strands are perfectly tender, check them with a fork after 30 minutes of roasting. If they don’t easily pull away from the skin, continue cooking in 5-minute increments.

For added flavor, feel free to incorporate additional herbs like thyme or basil into the Alfredo sauce. You can also use pre-cooked rotisserie chicken to save time, simply shred and add to the casserole.

If you’re looking to add more vegetables, consider mixing in some steamed broccoli or spinach for a nutritious boost.

Spicy Taco Spaghetti Squash Casserole

If you’re on a keto diet and craving a flavorful yet low-carb dish, this Spicy Taco Spaghetti Squash Casserole is the perfect option. This dish combines the rich flavors of a traditional taco with the healthy benefits of spaghetti squash, making it a satisfying meal without the guilt.

With the right balance of spices, cheese, and ground beef, this casserole is sure to be a hit with your family or friends, offering all the deliciousness of a taco night without the carbs. This casserole isn’t only tasty but also easy to prepare.

The spaghetti squash serves as a fantastic low-carb substitute for pasta, providing a unique texture and a slightly sweet flavor that complements the spicy taco filling. Whether you’re hosting a dinner party or preparing a weeknight meal, this dish is versatile and can be customized to fit your taste preferences.

The following recipe will serve 4-6 people, making it an excellent option for family dinners or meal prepping for the week.

Ingredients (Serves 4-6):

• 1 large spaghetti squash
• 1 pound ground beef
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup sour cream
• 1/4 cup chopped fresh cilantro (optional)
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the insides with olive oil and season with a bit of salt and pepper.

Place the halves cut side down on a baking sheet and roast for about 40 minutes, or until the squash is tender and can be easily shredded with a fork.

2. Cook the Beef Mixture: While the squash is roasting, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks.

Drain any excess fat, then add the chopped onion and garlic. Cook for an additional 3-4 minutes until the onion is soft.

3. Season and Mix: Stir in the taco seasoning and salsa, mixing well to combine. Let the mixture simmer for about 5 minutes to blend the flavors.

4. Assemble the Casserole: Once the spaghetti squash is done, remove it from the oven and reduce the heat to 350°F (175°C). Use a fork to scrape the squash strands into a large bowl.

Add the beef mixture and 1/2 cup each of the cheddar and mozzarella cheeses. Stir until well combined.

5. Bake the Casserole: Transfer the mixture into a greased baking dish. Top with the remaining cheddar and mozzarella cheeses.

Bake in the oven for 20 minutes, or until the cheese is bubbly and golden brown.

6. Garnish and Serve: Once done, remove the casserole from the oven and let it cool for a few minutes. Top with sour cream and fresh cilantro before serving.

Extra Tips:

For an extra kick, consider adding chopped jalapeños or a sprinkle of cayenne pepper to the beef mixture. If you’re looking to make the dish even lower in carbs, opt for a homemade taco seasoning mix that excludes any added sugars or fillers.

Remember, the key to a perfect spaghetti squash texture isn’t overcooking it, so keep an eye on it while roasting. This dish can also be prepared ahead of time and baked just before serving, making it a convenient option for busy weeknights.

Enjoy your Spicy Taco Spaghetti Squash Casserole with a side of guacamole or a fresh green salad for a complete meal.

Cheesy Italian Sausage Spaghetti Squash Casserole

Keto Spaghetti Squash Casserole is a delightful low-carb twist on a classic comfort food dish. The star of this recipe, spaghetti squash, is a fantastic substitute for traditional pasta, offering a similar texture with markedly fewer carbohydrates. When baked to perfection, spaghetti squash becomes tender and strands beautifully into spaghetti-like noodles.

In this Cheesy Italian Sausage Spaghetti Squash Casserole, the squash is combined with savory Italian sausage, a rich tomato sauce, and a generous amount of melted cheese for a meal that’s both satisfying and nutritious.

This dish is perfect for those following a keto diet or anyone looking for a hearty, gluten-free option. The combination of flavors from the Italian sausage and cheese creates a comforting and delicious casserole that can be enjoyed by everyone. It’s simple enough to make on a weeknight but impressive enough to serve at a dinner party. Plus, it can be made ahead of time and reheated, making it a convenient option for meal prep.

Ingredients for 4-6 servings:

• 1 large spaghetti squash
• 1 tablespoon olive oil
• 1 pound Italian sausage (mild or spicy)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup marinara sauce
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh basil, for garnish (optional)

Cooking Instructions:

1. Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with a little salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for about 35-40 minutes, or until the flesh is tender and can be easily shredded with a fork.
2. Cook the Sausage: While the squash is baking, heat a large skillet over medium heat. Add the Italian sausage, breaking it up with a spatula, and cook until browned. Remove the sausage from the skillet and set aside.
3. Sauté Aromatics: In the same skillet, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
4. Combine Ingredients: Return the cooked sausage to the skillet with the onions and garlic. Stir in the marinara sauce and Italian seasoning. Let the mixture simmer for a few minutes, then season with salt and pepper to taste.
5. Assemble the Casserole: Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Transfer the strands to a large mixing bowl and add the sausage mixture. Stir until well combined. Transfer the squash and sausage mixture into a greased baking dish.
6. Add Cheese and Bake: Top the casserole with shredded mozzarella and Parmesan cheese. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve: Remove the casserole from the oven and let it cool slightly. Garnish with fresh basil if desired and serve hot.

Extra Tips:

For even more flavor, consider adding a pinch of red pepper flakes to the sausage mixture for a bit of heat. If you prefer a creamier texture, you can mix in a little heavy cream with the sauce before combining it with the squash.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the oven or microwave before serving. Adjust seasoning based on your taste preferences, and feel free to experiment with different types of cheese for a unique twist.

Pesto Chicken Spaghetti Squash Casserole

Pesto Chicken Spaghetti Squash Casserole is a delightful dish that brings together the creamy texture of spaghetti squash with the rich flavors of pesto and tender chicken. This keto-friendly casserole isn’t only satisfying but also packed with nutrients, making it a perfect choice for a wholesome family dinner.

The combination of pesto, cheese, and chicken creates a harmonious blend of flavors that will make this dish a hit at your dining table.

To make this casserole, you’ll first need to prepare the spaghetti squash by roasting it until tender. This provides the perfect base to absorb the savory pesto and chicken mixture. Assembling the casserole is an easy process that involves layering the ingredients and baking them until golden and bubbly. The result is a delicious and comforting meal that’s sure to please everyone, even those who aren’t following a keto diet.

Ingredients (Serves 4-6):

• 1 medium spaghetti squash
• 2 cups cooked chicken breast, shredded
• 1 cup basil pesto
• 1 cup cherry tomatoes, halved
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and season with salt and pepper.
3. Roast the Squash: Place the squash cut-side down on a baking sheet. Roast for 30-40 minutes, or until the flesh is tender and can be easily shredded with a fork.
4. Shred the Squash: Once cooked, let the squash cool slightly. Using a fork, gently scrape out the strands of squash into a large bowl.
5. Combine Ingredients: Add the shredded chicken, pesto, garlic, cherry tomatoes, half of the mozzarella cheese, and half of the Parmesan cheese to the bowl with the squash. Mix until well combined.
6. Assemble the Casserole: Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella and Parmesan cheese on top.
7. Bake the Casserole: Place the dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired, and serve warm.

Extra Tips:

When preparing the spaghetti squash, be careful not to overcook it, as it can become mushy. The strands should be tender but still slightly firm to maintain the desired texture of the casserole.

You can also experiment with different types of cheese for added flavor, such as gouda or cheddar. If you prefer a more robust flavor, consider adding some red pepper flakes or sun-dried tomatoes to the mix.

Enjoy the versatility of this dish by substituting the chicken with other proteins like shrimp or turkey, making it a new experience each time you prepare it.

Buffalo Chicken Spaghetti Squash Casserole

Buffalo Chicken Spaghetti Squash Casserole is a delicious and healthy option for those seeking a low-carb, keto-friendly meal that’s packed with flavor. This dish combines the comfort of a casserole with the zesty kick of buffalo chicken, all nestled within strands of nutritious spaghetti squash. Perfect for family dinners or meal prep, this casserole is both satisfying and simple to prepare.

The spaghetti squash serves as an excellent substitute for traditional pasta, adding a subtle sweetness that complements the spicy buffalo sauce. When combined with tender chicken, creamy cheese, and a hint of ranch dressing, you get a dish that’s both wholesome and indulgent. Whether you’re a fan of buffalo chicken or looking for a new way to enjoy spaghetti squash, this casserole is sure to become a household favorite.

Ingredients (Serving Size: 4-6 People)

• 1 large spaghetti squash
• 2 cups cooked chicken breast, shredded
• 1 cup buffalo wing sauce
• 1 cup ranch dressing
• 1 ½ cups shredded mozzarella cheese
• ½ cup crumbled blue cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons chopped green onions (optional, for garnish)

Cooking Instructions

1. Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.
2. Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet.
3. Roast the Squash: Roast in the oven for about 30-40 minutes, or until the flesh is tender and can be easily shredded with a fork. Once done, remove from the oven and let it cool slightly.
4. Shred the Squash: Using a fork, gently scrape the flesh of the squash to create spaghetti-like strands. Place the strands in a large mixing bowl.
5. Prepare the Chicken Mixture: In a separate bowl, combine the shredded chicken, buffalo sauce, ranch dressing, garlic powder, onion powder, and half of the mozzarella cheese. Mix well to make certain the chicken is fully coated.
6. Combine and Layer: Add the chicken mixture to the bowl with the spaghetti squash strands and mix until well combined. Transfer the mixture into a greased 9×13 inch baking dish.
7. Add Cheese and Bake: Top the casserole with the remaining mozzarella cheese and crumbled blue cheese.
8. Bake the Casserole: Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with chopped green onions if desired, and serve warm.

Extra Tips

For the best flavor, use a high-quality buffalo sauce that balances heat and tanginess. If you prefer more heat, add a dash of hot sauce to the chicken mixture before baking.

To save time, consider using rotisserie chicken for the shredded chicken component. Spaghetti squash can vary in size, so adjust the seasoning and sauce quantities if necessary to make certain the casserole is well-coated but not too soupy.

Finally, this dish can be made ahead of time and reheated, making it a perfect option for meal prep or a quick weeknight dinner.

Spinach and Artichoke Spaghetti Squash Casserole

Spinach and Artichoke Spaghetti Squash Casserole is a delicious, low-carb dish that combines the creamy flavors of spinach and artichoke dip with the comforting texture of a casserole. This keto-friendly recipe makes use of spaghetti squash as a healthy alternative to traditional pasta, offering a satisfying meal without the extra carbs. The dish is perfect for a family dinner or as a hearty side dish, bringing a delightful mix of flavors and nutrients to your table.

The casserole isn’t only rich in taste but also packed with nutrients. Spinach is a great source of iron and vitamins, while artichokes provide fiber and antioxidants. The creamy sauce, made with cream cheese and Parmesan, binds everything together, creating a comforting dish that’s both filling and nutritious. This recipe serves 4-6 people, making it ideal for family gatherings or meal prepping for the week.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 (14-ounce) can of artichoke hearts, drained and chopped
• 5 ounces fresh spinach
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon crushed red pepper flakes (optional)

Cooking Instructions:

1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the inside with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet and roast for 35-40 minutes, or until the flesh is tender and can be easily scraped into strands with a fork.
2. Cook the Spinach and Artichoke: In a large skillet over medium heat, melt the butter and add the minced garlic. Sauté for about 1 minute until fragrant. Add the chopped artichoke hearts and fresh spinach. Cook until the spinach is wilted and the artichokes are heated through, about 3-4 minutes.
3. Make the Creamy Sauce: In a large mixing bowl, combine the softened cream cheese, sour cream, grated Parmesan, and half of the shredded mozzarella. Stir in the cooked spinach and artichoke mixture, and add the crushed red pepper flakes for a bit of heat, if desired.
4. Assemble the Casserole: Once the spaghetti squash is cooked and slightly cooled, use a fork to scrape the flesh into spaghetti-like strands and add it to the mixing bowl with the sauce. Mix until everything is well combined. Season with additional salt and pepper if needed.
5. Bake the Casserole: Transfer the mixture into a greased 9×13 inch baking dish. Sprinkle the remaining mozzarella cheese on top. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown. Allow to cool slightly before serving.

Extra Tips:

When preparing the spaghetti squash, be cautious while cutting it in half, as the outer shell can be tough. A sharp knife will make this step easier and safer.

For added flavor, consider adding a sprinkle of nutmeg to the cream sauce, which pairs well with the spinach and artichoke.

If you’re short on time, the spaghetti squash can be cooked in a microwave—just pierce it several times with a fork, microwave on high for about 10-12 minutes, turning halfway through, before cutting and scraping.

This dish can also be prepared in advance and baked just before serving, making it a convenient option for busy evenings.

Bacon Cheeseburger Spaghetti Squash Casserole

Bacon Cheeseburger Spaghetti Squash Casserole is a delightful twist on a classic comfort food, blending the juicy flavors of a cheeseburger with the nutritious benefits of spaghetti squash. This keto-friendly dish is perfect for those looking to enjoy a hearty meal without the guilt.

The combination of ground beef, crispy bacon, and gooey cheese layered over tender strands of spaghetti squash creates a satisfying, low-carb casserole that will please even the pickiest of eaters. This dish is ideal for a family dinner or a gathering with friends, offering a serving size that accommodates 4-6 people.

The preparation involves baking the spaghetti squash until tender and then combining it with the savory ingredients to create a delicious casserole. The blend of textures and flavors guarantees that every bite is a taste sensation, making it a standout choice for those following a keto diet or anyone who appreciates a good casserole.

Ingredients for 4-6 servings:

• 1 large spaghetti squash
• 1 pound ground beef
• 6 slices bacon
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese
• 1/4 cup heavy cream
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• Salt and pepper to taste
• Fresh parsley, chopped (optional for garnish)

Cooking Instructions:

1. Prepare the Spaghetti Squash:
• Preheat your oven to 400°F (200°C).
• Cut the spaghetti squash in half lengthwise and scoop out the seeds.
• Place the squash halves cut side down on a baking sheet and bake for 30-40 minutes, or until the flesh is tender and easily shredded with a fork.
2. Cook the Bacon:
• While the squash is baking, cook the bacon in a large skillet over medium heat until crispy.
• Remove the bacon from the skillet and place it on a paper towel to drain. Once cool, crumble the bacon and set aside.
3. Prepare the Beef Mixture:
• In the same skillet, add the diced onion and garlic, sautéing until the onion is translucent.
• Add the ground beef to the skillet, cooking until browned and fully cooked.
• Stir in the Worcestershire sauce, tomato paste, cream cheese, heavy cream, salt, and pepper. Mix until the cream cheese is melted and the sauce is smooth.
4. Combine and Bake:
• Reduce the oven temperature to 350°F (175°C).
• Using a fork, scrape the spaghetti squash strands into a large mixing bowl.
• Add the beef mixture and half of the crumbled bacon, mixing well to combine.
• Transfer the mixture to a greased baking dish and top with shredded cheddar cheese and the remaining bacon.
• Bake for 15-20 minutes, or until the cheese is melted and bubbly.
5. Serve:
• Remove from the oven and let cool slightly before serving.
• Garnish with fresh parsley if desired.

Extra Tips:

For best results, confirm the spaghetti squash is well-drained before mixing with the beef mixture to prevent the casserole from becoming watery.

Adjust the salt and pepper to taste, keeping in mind that bacon and cheese already add saltiness to the dish. If you prefer a spicier flavor, consider adding a pinch of cayenne pepper or a splash of hot sauce to the beef mixture.

This casserole can be made ahead of time and stored in the refrigerator for up to two days; simply reheat in the oven before serving.

Shrimp and Garlic Spaghetti Squash Casserole

Delight in the delicious fusion of flavors with this Shrimp and Garlic Spaghetti Squash Casserole, a perfect dish for those following a keto diet. This low-carb, high-protein meal combines the mild sweetness of spaghetti squash with the rich, savory notes of garlic and shrimp. The dish is further enhanced by a creamy, cheesy sauce that melds all the ingredients together, offering a satisfying and comforting experience.

Whether you’re looking for a hearty lunch or a delectable dinner, this casserole is sure to become a household favorite.

The preparation begins with roasting the spaghetti squash to achieve tender, spaghetti-like strands. Meanwhile, the shrimp are sautéed with aromatic garlic, imparting a rich depth of flavor. Assembling the casserole involves layering the squash and shrimp with a creamy mixture of cheese and herbs, then baking it to golden-bubbly perfection. This dish not only satisfies your cravings but also aligns perfectly with a ketogenic lifestyle, making it a guilt-free indulgence.

Ingredients (Serves 4-6):

• 1 large spaghetti squash
• 1 pound large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Instructions:

1. Preheat Oven and Prepare Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle 1 tablespoon of olive oil over the cut sides, and sprinkle with salt and pepper. Place the squash halves cut side down on a baking sheet and roast for 40-50 minutes, or until the flesh is tender and can be easily shredded with a fork.
2. Prepare Shrimp: While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes on each side, or until they turn pink and are cooked through. Remove from heat and set aside.
3. Make the Sauce: In a saucepan over medium heat, combine the heavy cream, Parmesan cheese, oregano, and basil. Stir continuously until the cheese has melted and the sauce is smooth. Season with additional salt and pepper if needed.
4. Assemble the Casserole: Once the squash is done roasting, use a fork to scrape out the flesh, creating spaghetti-like strands. Place the strands in a large mixing bowl. Add the cooked shrimp and pour the creamy sauce over the top. Mix until everything is well combined.
5. Bake the Casserole: Transfer the mixture into a greased baking dish. Sprinkle the mozzarella cheese evenly over the top. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
6. Serve and Garnish: Remove the casserole from the oven and let it cool slightly. Garnish with freshly chopped parsley before serving.

Extra Tips:

For added flavor, consider adding a pinch of red pepper flakes to the sauce for a subtle kick. If you prefer a thicker sauce, reduce the amount of heavy cream slightly or simmer the sauce longer to thicken.

To save time, you can roast the spaghetti squash a day in advance and store it in the refrigerator until you’re ready to assemble the casserole. Always verify the shrimp are fresh for the best flavor and texture. Enjoy your Shrimp and Garlic Spaghetti Squash Casserole hot, paired with a crisp green salad for a complete meal.

Broccoli and Cheddar Spaghetti Squash Casserole

Broccoli and Cheddar Spaghetti Squash Casserole is a delightful keto-friendly dish that combines the rich flavors of cheddar cheese with the wholesome goodness of broccoli and the unique texture of spaghetti squash. This casserole isn’t only delicious but also nutritious, making it a perfect meal for those following a low-carb diet.

The spaghetti squash acts as a perfect substitute for traditional pasta, absorbing the flavors of the ingredients while providing a satisfying and filling meal. This dish is ideal for family dinners or meal prep, as it serves 4-6 people and can be easily stored for later consumption.

The combination of gooey melted cheese, tender broccoli, and perfectly roasted squash creates a comforting and satisfying experience with every bite. Whether you’re a seasoned keto enthusiast or just looking for a healthier alternative to classic casseroles, this Broccoli and Cheddar Spaghetti Squash Casserole is sure to become a favorite.

Ingredients for 4-6 servings:

• 1 medium spaghetti squash
• 2 cups broccoli florets, chopped
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking Instructions:

1. Preheat Oven and Prepare Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet and roast for 30-40 minutes until the squash is tender and easily shreddable with a fork.
2. Prepare Broccoli: While the squash is roasting, bring a pot of salted water to a boil. Add the broccoli florets and blanch for about 3 minutes until they’re bright green and tender-crisp. Drain the broccoli and set it aside.
3. Make Cheese Sauce: In a saucepan over medium heat, melt the butter. Add the heavy cream, garlic powder, onion powder, and a pinch of salt and pepper. Stir well and bring the mixture to a simmer. Gradually add the cheddar cheese, stirring constantly until the cheese has melted and the sauce is smooth.
4. Combine Ingredients: Once the spaghetti squash is cooked, use a fork to scrape the squash flesh into strands and transfer them to a large bowl. Add the blanched broccoli and cheese sauce to the bowl and mix everything until well combined.
5. Assemble Casserole: Grease a 9×13 inch baking dish with butter or cooking spray. Pour the squash, broccoli, and cheese mixture into the dish, spreading it evenly. Sprinkle the grated Parmesan cheese on top.
6. Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes until the top is golden brown and bubbly. Let it cool for a few minutes before serving.

Extra Tips: For added flavor, consider mixing in some cooked bacon bits or sliced mushrooms with the broccoli. If you prefer a spicier dish, a pinch of red pepper flakes can be added to the cheese sauce.

Be sure to adjust the seasoning to your taste preferences, and for a creamier texture, add an extra splash of cream to the cheese sauce. Enjoy your delicious Broccoli and Cheddar Spaghetti Squash Casserole!

Mediterranean Spaghetti Squash Casserole

This Mediterranean Spaghetti Squash Casserole is a delightful and healthy dish, perfect for those following a keto diet. The natural sweetness of spaghetti squash pairs beautifully with the robust flavors found in Mediterranean cuisine, such as olives, feta cheese, and sun-dried tomatoes. This casserole not only satisfies your taste buds but also provides a nutritious meal rich in fiber, healthy fats, and protein.

It’s a great option for dinner parties or family meals, offering a unique and flavorful twist on traditional casseroles. The dish’s preparation involves roasting the spaghetti squash to create a noodle-like texture, which then becomes the base for a savory mixture of Mediterranean ingredients.

As the casserole bakes, the flavors meld together, creating a warm, comforting dish with a slightly crispy top. This recipe is designed to serve 4-6 people, making it perfect for a small gathering or meal prepping for the week ahead. Enjoy this dish on its own or pair it with a fresh side salad for a complete, satisfying keto-friendly meal.

Ingredients (Serves 4-6):

• 1 large spaghetti squash
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 cup baby spinach leaves
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup Kalamata olives, sliced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 cup crumbled feta cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 40-45 minutes or until the flesh is tender and easily scraped with a fork to form strands.
2. Sauté the Vegetables: While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until they’re soft and fragrant. Add the red bell pepper, cooking for an additional 3-4 minutes until tender.
3. Combine Ingredients: Stir in the spinach, sun-dried tomatoes, and Kalamata olives. Cook until the spinach is wilted, about 2 minutes. Season the mixture with oregano, basil, red pepper flakes (if using), and salt and pepper to taste. Remove from heat.
4. Assemble the Casserole: Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands and transfer it to a large mixing bowl. Add the sautéed vegetable mixture and half of the crumbled feta cheese, mixing gently to combine.
5. Bake the Casserole: Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the top with the remaining feta cheese and Parmesan cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the top is golden brown.
6. Serve and Garnish: Remove the casserole from the oven and let it cool slightly before serving. Garnish with fresh parsley and enjoy!

Extra Tips:

To make the most out of your Mediterranean Spaghetti Squash Casserole, consider preparing the spaghetti squash ahead of time to save on cooking. You can also add cooked chicken or ground turkey to the vegetable mixture for extra protein.

If you prefer a creamier texture, mix in a few tablespoons of cream cheese before baking. Finally, for those who love extra spice, consider adding more red pepper flakes or a dash of hot sauce to the dish.

Mushroom and Herb Spaghetti Squash Casserole

Mushroom and Herb Spaghetti Squash Casserole is a delightful keto-friendly dish that combines the earthy flavors of mushrooms with the aromatic notes of fresh herbs. This casserole is a perfect low-carb alternative to traditional pasta dishes, featuring spaghetti squash as the star ingredient. The tender strands of squash meld beautifully with the savory mushroom mixture, creating a satisfying and nutritious meal that everyone will enjoy.

Whether you’re following a ketogenic diet or simply looking for a new way to enjoy spaghetti squash, this recipe is sure to become a favorite. This casserole isn’t only delicious but also easy to prepare, making it a great choice for both weeknight dinners and special gatherings.

The combination of mushrooms, garlic, and a blend of herbs gives the dish a rich and complex flavor profile, while the cheese topping adds a creamy and indulgent finish. With its vibrant colors and inviting aroma, this Mushroom and Herb Spaghetti Squash Casserole is as pleasing to the eyes as it’s to the palate. Serve it as a main course or a hearty side dish, and watch it disappear from the table in no time.

Ingredients for 4-6 people:

• 1 large spaghetti squash
• 2 tablespoons olive oil
• 1 pound mushrooms, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and easily shredded with a fork.
2. Cook the Mushrooms: While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they’re golden brown and have released their moisture, about 8-10 minutes.
3. Add Garlic and Herbs: Stir in the minced garlic, thyme, rosemary, and oregano into the mushrooms. Cook for another 2 minutes, until the garlic is fragrant.
4. Combine Cream and Cheese: Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until it melts and thickens the sauce slightly. Season with salt and pepper to taste.
5. Assemble the Casserole: Once the spaghetti squash is done, use a fork to scrape the flesh into strands and add them to the skillet with the mushroom mixture. Toss everything together until well combined.
6. Bake the Casserole: Transfer the mixture to a greased casserole dish. Sprinkle the shredded mozzarella cheese evenly over the top. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden brown.
7. Garnish and Serve: Remove from the oven and let the casserole cool slightly. Garnish with fresh parsley before serving.

Extra Tips:

For an added depth of flavor, consider using a mix of different mushroom varieties, such as cremini, shiitake, and portobello. Be sure to roast the spaghetti squash until it’s perfectly tender; undercooked squash can be stringy and less enjoyable.

If you prefer a spicier dish, add a pinch of red pepper flakes when cooking the mushrooms. Finally, this casserole can be prepared a day in advance; simply assemble and refrigerate it, then bake just before serving.

Bolognese Spaghetti Squash Casserole

The Bolognese Spaghetti Squash Casserole is a delightful low-carb alternative to traditional pasta dishes, combining the hearty flavors of a classic Bolognese sauce with the unique texture of spaghetti squash. This dish is perfect for those following a keto diet or anyone looking to enjoy a comforting meal without the extra carbs.

The spaghetti squash acts as the perfect vessel, soaking up the rich, savory sauce while maintaining a tender bite. With layers of creamy cheese and robust meat sauce, this casserole will satisfy your cravings and keep you coming back for more.

Preparing this dish involves roasting the spaghetti squash to tender perfection and simmering a flavorful Bolognese sauce made with ground beef, tomatoes, and aromatic herbs. Once these components are ready, the casserole is assembled and baked until bubbling and golden brown. This recipe serves 4-6 people, making it an ideal choice for family dinners or meal prep for the week.

Ingredients:

• 2 medium spaghetti squashes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 pound ground beef
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squashes in half lengthwise and scoop out the seeds. Drizzle the inside of each squash with olive oil, then season with salt and pepper.

Place them cut side down on a baking sheet and roast for about 35-45 minutes, or until the flesh is tender and easily shredded with a fork. Once done, remove from the oven and let them cool slightly.

2. Make the Bolognese Sauce: While the squash is roasting, heat a large skillet over medium heat and add the ground beef. Cook until browned, breaking it into crumbles with a spatula. Drain excess fat if necessary.

Add the chopped onion and minced garlic to the skillet and sauté until the onion becomes translucent. Stir in the crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes. Let the sauce simmer for 15-20 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

3. Assemble the Casserole: Once the spaghetti squash is cool enough to handle, use a fork to scrape out the strands into a large mixing bowl. Add the prepared Bolognese sauce to the bowl and mix until the squash is well coated.

Transfer the mixture into a greased baking dish. Sprinkle the top with grated Parmesan cheese and shredded mozzarella cheese.

4. Bake the Casserole: Reduce the oven temperature to 375°F (190°C). Place the assembled casserole in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.

For a golden top, switch the oven to broil for the last 3-5 minutes of cooking, keeping a close eye to prevent burning.

5. Serve and Garnish: Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with freshly chopped parsley for a burst of color and added flavor.

Extra Tips:

When selecting spaghetti squash, look for ones that are firm and free of soft spots, which indicates freshness. To make the squash easier to cut, you can microwave it for a few minutes to soften the rind slightly.

If you prefer a spicier casserole, increase the amount of red pepper flakes in the Bolognese sauce. For added depth of flavor, try incorporating a splash of red wine into the sauce while it simmers.

This dish can be stored in an airtight container in the refrigerator for up to 3 days, making it a great option for leftovers or meal prep.

Caprese Spaghetti Squash Casserole

Caprese Spaghetti Squash Casserole is a delightful twist on the classic Caprese salad, combining all the beloved flavors of fresh mozzarella, tomatoes, and basil with the nutritious, low-carb spaghetti squash. This casserole is perfect for those following a keto diet or anyone looking to enjoy a healthy, hearty meal.

The natural sweetness of the squash pairs wonderfully with the savory, creamy cheese and the acidity of the tomatoes, creating a balanced dish that’s both satisfying and guilt-free. This recipe is perfect for a family dinner or a gathering with friends. It offers all the comfort of a baked casserole, without the heaviness of traditional pasta.

The spaghetti squash acts as a perfect substitute, providing a similar texture to spaghetti without the carbs. With a prep time of around 20 minutes and a cook time of 40 minutes, you’ll have a delicious and nutritious meal ready to serve in just an hour. This recipe serves 4-6 people, making it ideal for sharing.

Ingredients for 4-6 servings:

• 1 large spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups cherry tomatoes, halved
• 2 cups fresh mozzarella balls, halved
• 1/2 cup fresh basil leaves, chopped
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)

Cooking Instructions:

1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper.

Place the halves cut side down on a baking sheet lined with parchment paper. Roast for about 30-40 minutes, or until the flesh is tender and easily shredded with a fork.

2. Prepare the Filling: While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Add the cherry tomatoes, and cook for 5-7 minutes, stirring occasionally, until they begin to soften and release their juices. Stir in the chopped basil, dried oregano, and red pepper flakes, if using.

3. Combine Ingredients: Once the spaghetti squash is done, remove it from the oven and allow it to cool slightly. Use a fork to scrape out the strands into a large mixing bowl.

Add the tomato mixture, halved mozzarella balls, and half of the Parmesan cheese to the bowl. Toss everything together until well combined.

4. Bake the Casserole: Transfer the mixture to a lightly greased baking dish. Sprinkle the remaining Parmesan cheese over the top.

Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.

5. Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with additional fresh basil leaves if desired.

Extra Tips:

When cooking the spaghetti squash, be careful not to over-bake it, as it can become mushy. For a touch of extra flavor, consider adding a splash of balsamic glaze over the top just before serving.

This adds a lovely sweet and tangy note that complements the dish beautifully. If you prefer a bit more heat, increase the amount of red pepper flakes. This dish can be prepared ahead of time and stored in the refrigerator for up to two days.

Simply reheat it in the oven before serving to guarantee it stays fresh and delicious.