Name: Spaghetti Squash Casserole Keto: 7 Comforting Recipes
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Cuisine: Keto
Ingredients: 1 medium spaghetti squash, about 3 pounds; 2 tbsp butter; 1/2 cup (115 g) sour cream; 4 cloves garlic, minced; 1 tsp Italian seasoning; 3/4 teaspoon salt; 1/2 tsp pepper; 1/4 tsp red pepper flakes; 4 ounces (113.4 g) white cheddar, grated; 2 large eggs; 1 ounce (28.35 g) freshly grated Parmesan, divided; 2 tbsp chopped fresh basil; 4 ounces (113.4 g) mozzarella, grated

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Spaghetti Squash Casserole Keto is a delightful dish that has transformed my low-carb meals into something special. This creamy and comforting casserole is packed with flavor and is incredibly easy to prepare. With its cheesy goodness and healthy ingredients, it’s a perfect fit for anyone looking to enjoy a keto-friendly diet. Whether you’re new to keto or a seasoned pro, this recipe will quickly become a favorite!

Why You’ll Love This Spaghetti Squash Casserole Keto

This dish is not only delicious but also offers a variety of benefits. Firstly, it is a fantastic low-carb spaghetti squash casserole that helps you stay within your daily carb limits. Secondly, it’s an excellent source of protein, making it a healthy option for dinner. With ingredients like cheese and eggs, this casserole is rich in flavor and nutrients. Additionally, it is gluten-free and suitable for those with dietary restrictions. The creamy texture and the hint of spice from red pepper flakes make this casserole truly comforting. Lastly, it’s a versatile dish that you can customize to suit your taste.

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Ingredients for Spaghetti Squash Casserole Keto

Gather these items:

1 medium spaghetti squash, about 3 pounds
2 tbsp butter
1/2 cup (115 g) sour cream
4 cloves garlic, minced
1 tsp Italian seasoning
3/4 teaspoon salt
1/2 tsp pepper
1/4 tsp red pepper flakes
4 ounces (113.4 g) white cheddar, grated
2 large eggs
1 ounce (28.35 g) freshly grated Parmesan, divided
2 tbsp chopped fresh basil
4 ounces (113.4 g) mozzarella, grated

How to Make Spaghetti Squash Casserole Keto Step-by-Step

Step 1: Preheat the oven to 375ºF and line a baking sheet with parchment paper.

Step 2: Cut the spaghetti squash in half, crosswise, and scoop out the seeds. Place cut-side down on the prepared baking sheet and bake for 45 to 60 minutes, or until the squash can be easily squeezed.
Step 3: Remove the squash and let it cool for a few minutes. Then scoop the flesh into a large bowl. Add the butter and let it melt.
Step 4: Reduce the oven temperature to 350ºF. Lightly grease a 2-quart casserole dish.

Step 5: Add the sour cream, garlic, Italian seasoning, salt, pepper, and red pepper flakes to the bowl, stirring to combine. Next, stir in the eggs, cheddar, and half of the Parmesan until well combined.
Step 6: Spread the mixture into the prepared baking pan and top with mozzarella and the remaining Parmesan. Bake for 30 to 35 minutes, until bubbly and browned.
Step 7: Let cool for a few minutes before serving. Sprinkle with additional chopped basil if desired.

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Pro Tips for the Best Spaghetti Squash Casserole Keto

Keep these in mind:

Store leftovers in an airtight container in the refrigerator.
Reheat in the oven or microwave before serving.
For added flavor, consider mixing in some cooked ground meat for a spaghetti squash casserole with meat.
Try adding different vegetables to make a spaghetti squash casserole with vegetables.

Best Ways to Serve Spaghetti Squash Casserole Keto

This casserole is incredibly versatile. You can serve it as a main dish or as a hearty side dish alongside grilled chicken or fish. Pair it with a fresh salad for a complete meal. For those who enjoy a touch of spice, consider adding hot sauce or extra red pepper flakes on top. It’s a perfect easy spaghetti squash keto meal for busy weeknights!

How to Store and Reheat Spaghetti Squash Casserole Keto

To store leftovers, place them in an airtight container in the refrigerator. This dish can last for up to five days. When you’re ready to enjoy it again, simply reheat it in the oven or microwave until heated through. This makes it ideal for spaghetti squash casserole meal prep!

Frequently Asked Questions About Spaghetti Squash Casserole Keto

What’s the secret to perfect Spaghetti Squash Casserole Keto?

The secret lies in baking the spaghetti squash until it’s tender and then mixing it with creamy ingredients. This ensures a rich flavor and the perfect texture for your casserole.

Can I make Spaghetti Squash Casserole Keto ahead of time?

Yes, you can prepare this casserole ahead of time. Assemble it, cover it, and refrigerate it for up to a day before baking. This is perfect for meal prepping!

How do I avoid common mistakes with Spaghetti Squash Casserole Keto?

Ensure that your spaghetti squash is fully cooked and tender before mixing. Avoid overbaking to prevent it from becoming dry. Follow the instructions carefully for the best results!

Variations of Spaghetti Squash Casserole Keto You Can Try

There are numerous ways to enjoy this dish. You can make a creamy spaghetti squash casserole by adding cream cheese for extra richness. For a more filling option, try a spaghetti squash casserole with eggs for breakfast. Add seasonal vegetables like spinach or bell peppers to create a healthy spaghetti squash casserole that fits within your keto diet.

For more delicious recipes, check out our latest recipes or try making a keto white chicken chili for a comforting meal.

For more information on the health benefits of spaghetti squash, you can visit Healthline.

Spaghetti Squash Casserole Keto: 7 Comforting Recipes

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Author: Jannet Lisa
Total Time: 1 hour 55 minutes
Yield: 6 servings 1x
Diet: Low Calorie

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Description

Creamy and comforting, this Spaghetti Squash Casserole makes a perfect keto side dish. Easy and cheesy, with tons of flavor, it turns your dinner into a hearty meal.

Instructions

Preheat the oven to 375ºF and line a baking sheet with parchment paper.
Cut the spaghetti squash in half, crosswise, and scoop out the seeds. Place cut-side down on the prepared baking sheet and bake 45 to 60 minutes, or until the squash can be squeezed.
Remove and let cool for a few minutes, then scoop the flesh of the squash into a large bowl. Add the butter and let melt.

Reduce the oven temperature to 350ºF. Lightly grease a 2 quart casserole dish.
Add the sour cream, garlic, Italian seasoning, salt, pepper, and red pepper flakes, and stir to combine. Then stir in the eggs, cheddar, and half of the Parmesan until well combined.
Spread in the prepared baking pan and top with the mozzarella and the remaining Parmesan. Bake 30 to 35 minutes, until bubbly and browned.