Baked Spaghetti Squash Casserole (Low Carb, High Protein)

Name: Baked Spaghetti Squash Casserole (Low Carb, High Protein)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving
Ingredients: 1 lb. lean ground beef; 5 cups cooked and shredded spaghetti squash (750g); 1.5 Tbsp creole seasoning; 8 oz. light cream cheese; 1/2 cup cottage cheese (112g); 24 oz. marinara sauce; 3/4 cup shredded whole milk mozzarella cheese (84g)

User Reviews

4.8

141 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
8
Calories
264 kcal
Course
Main Course
Cuisine
Italian

Baked Spaghetti Squash Casserole (Low Carb, High Protein)

Heidi Hunt

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Baked Spaghetti Squash Casserole is an easy, low carb pasta-like dish that the whole family will love! Tender spaghetti squash strands combined with lean ground beef, marinara sauce and multiple cheeses to create a bubbly, cheesy marinara spaghetti bake! This dish is great for meal prep and can be enjoyed all week!

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Ingredients

Servings

1 lb. lean ground beef 96%
5 cups cooked and shredded spaghetti squash (750g) loosely packed and DRAINED WELL!*
1.5 Tbsp creole seasoning like Tony's, or homemade (see notes)
8 oz. light cream cheese soft
1/2 cup cottage cheese (112g)
24 oz. marinara sauce Iike Rao’s
3/4 cup shredded whole milk mozzarella cheese (84g)

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Instructions

Preheat the oven to 350 degrees F. Spray a 9x13-inch dish with cooking spray and set aside.
Cook beef over medium heat. Season with 1/2 Tablespoon of creole seasoning and salt and pepper to taste. Crumble the beef as it cooks until no longer pink, then remove from heat.
In a large mixing bowl, add softened cream cheese, cottage cheese, and the remaining 1 Tablespoon of creole seasoning. Using a hand mixer, blend until combined.
Add the marinara sauce and stir to combine.
Then, add in the beef and spaghetti squash (make sure you drain the water from them first!), fold to combine.
Transfer the spaghetti squash mixture to the baking dish and spread out evenly. Sprinkle with cheese and bake for about 30 minutes or until hot and bubbly.

Equipments used:

Notes

Homemade Creole seasoning:
Mix the spices together and keep stored in an airtight container or jar.
Spaghetti squash: make sure not to overcook your spaghetti squash (we want it al dente!) and to drain any excess water before mixing it with this recipe. Otherwise the dish will be more watery once you take it out of the oven.
How to cook spaghetti squash: Preheat oven to 400 degrees F. Cut spaghetti squash in half lengthwise, then scoop out the seeds from the center of both halves. Place halves of squash flesh side down in a 9×13 pan sprayed with cooking spray. Bake for 30-40 minutes, or until tender. Let cool, then use a fork to pull out strands of the flesh.
See this post for three different ways to cook a spaghetti squash.
To make dairy-free: use dairy-free cream cheese and sub cottage cheese for extra dairy-free cream cheese or dairy-free Greek yogurt.
To make dairy-free: use dairy-free cream cheese and sub cottage cheese for extra dairy-free cream cheese or dairy-free Greek yogurt.
To make vegetarian: omit ground beef or sub with your favorite plant-based alternative or roasted veggies, like eggplant, bell peppers, onions, spinach, etc.
To make vegetarian: omit ground beef or sub with your favorite plant-based alternative or roasted veggies, like eggplant, bell peppers, onions, spinach, etc.
5 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried oregano
1 Tbsp dried thyme

Nutrition Information

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Serving 1/8 of dish (286g) Calories 264kcal (13%) Carbohydrates 11.8g (4%) Protein 19.8g (40%) Fat 15.3g (24%) Saturated Fat 7g (35%) Fiber 1.9g (8%) Sugar 6.5g (13%)