Baked Spaghetti Squash Casserole (Low Carb, High Protein)
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
8
-
Calories
264 kcal
-
Course
Main Course
-
Cuisine
Italian
Baked Spaghetti Squash Casserole (Low Carb, High Protein)
Description
This casserole starts with spaghetti squash cooked until tender but still firm (al dente), shredded and well-drained to avoid excess moisture. Ground beef is browned and seasoned with Creole spice blend and salt and pepper. A mixture of softened cream cheese and cottage cheese is blended with the marinara sauce, then combined with the beef and spaghetti squash. The mixture is spread evenly in a prepared baking dish and topped with shredded mozzarella.
Baked at 350°F until hot and bubbly, the casserole develops a golden, cheesy top while the interior blends the savory meat with the slightly sweet marinara and tender squash. The Creole seasoning brings a distinctive mildly spicy and herbaceous note that lifts the dish above typical baked pasta alternatives.
This dish serves as a high-protein, low-carbohydrate meal option, suitable for those looking to enjoy Italian-inspired flavors without traditional pasta. The rich cream cheese adds moisture and creaminess, balancing the lean beef and vegetable textures.
Ensuring the spaghetti squash is not overcooked and draining well prevents watery casserole results. Homemade Creole seasoning can be used or a store-bought alternative. Variations allow for vegetarian substitutions by omitting the beef in favor of plant-based proteins or roasted vegetables. Dairy-free versions can swap cream cheese and cottage cheese with appropriate non-dairy alternatives.
Ingredients
- 1 lb. ground beef 96%, lean
- 5 cups spaghetti squash loosely packed and DRAINED WELL!, cooked and shredded, 750g
- 1.5 Tbsp creole seasoning like Tony's, or homemade (see notes)
- 8 oz. cream cheese soft, light
- 1/2 cup cottage cheese 112g
- 24 oz. marinara sauce Iike Rao’s
- 3/4 cup mozzarella cheese shredded, whole milk, 84g
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.
Notes
- To cook spaghetti squash, cut in half, scoop out seeds, bake flesh-side down at 400°F for 30-40 minutes until tender but firm, then shred with a fork.
- Drain spaghetti squash thoroughly to prevent excess water from making the casserole watery.
- Use homemade or store-bought Creole seasoning to add balanced spices; adjust quantity to taste.
- For dairy-free versions, substitute cream cheese and cottage cheese with non-dairy alternatives or dairy-free Greek yogurt.
- To make vegetarian, replace ground beef with plant-based protein or roasted vegetables like eggplant, peppers, onions, or spinach.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
