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baked keto spaghetti
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4.8 from 5 votes

Keto Spaghetti Squash Casserole

This quick and delicious low-carb spaghetti casserole is a hearty meal everyone will enjoy.
Course: Dinner, Main Course
Cuisine: American, casual, Italian
Servings: 9
Calories: 270kcal
Author: Kasey Trenum


  • 1 lb ground beef 80/20
  • 1/3 onion chopped if you have one
  • 24 oz spaghetti sauce no sugar added
  • Spaghetti squash
  • 2 cups Mozzarella cheese
  • 1/2 cup Parm cheese
  • 1 TB Olive oil
  • Salt and pepper
  • Parsley


  • Preheat oven to 350 degrees.
  • Cut spaghetti squash in half and scrape out the inside. (pop it in the microwave first as it makes it easier to cut) Cover inside of the spaghetti squash with olive oil and sprinkle salt and pepper. On a cookie sheet covered with parchment paper, turn the spaghetti squash cut side down and roast for 20-35 min depending on the size of the squash until the inside is al dente when scrapped.
  • Meanwhile, brown ground beef with onion, then drain. Add spaghetti sauce and simmer on low for 15 min. If it gets too high, you can add a bit of beef broth.
  • Scrap the spaghetti squash with a fork, then place all of it inside several paper towels to squeeze out moisture. I did this twice with two sets of fresh paper towels so it wouldn't be watery.
  • Grease a 9 x 9 square baking pan. Add spaghetti squash to the bottom of the casserole dish, top with spaghetti sauce, mozzarella cheese, and parm cheese.
  • Baker in a 350 degrees oven until cheese melts for approx 5-10 min then turn oven to broil for 1-2 min and watch carefully as mozzarella cheese starts to bubble and brown a little.
  • Top with parsley for pics to give some dimension for color. I added a few pics to document for ideas. If you have a larger spaghetti squash, you may not need to add all of it to the casserole dish.



I used Victoria Trading Company Marinara Sauce to make this low-carb spaghetti bake. The nutritional information was calculated using this sauce. I divided the casserole into 9 equal-sized servings. 

Low Carb Spaghetti or Pizza Sauce Options Without Any Added Sugar

  • Rao’s Homemade Marinara Sauce – 4g net carbs per ½ cup
  • Rao’s Homemade Tomato BasilSauce– 3g net carbs per ½ cup
  • Lucini Italia Organic Tuscan Marinara Sauce – 3g net carbs per ½ cup
  • Lucini Italia Organic Rustic Tomato Basil – 3g net carbs per ½ cup
  • Mezzetta Napa Valley Homemade Marinara – 6g net carbs per ½ cup
  • ALDI Simply Selected Premium Marinara - 5g net carbs per ½ cup
  • Victoria Trading Company Marinara Sauce - 5g net carbs per 1/2 cup
  • Victoria Trading Company Marinara Sauce - 5g net carbs per 1/2 cup


  • This is crucial. Make sure to squeeze all of the water out of the spaghetti squash. Place the roasted spaghetti squash on paper towels to squeeze out the moisture so that the keto spaghetti casserole will not be watery when it is baked. This step is VERY IMPORTANT.
  • Spaghetti squash is extremely hard to cut. To make this process easier, pierce the outside of the squash with a fork or knife several times and throw it in the microwave for approximately 3-5 minutes. This will soften the skin and make it easier to cut. 


Calories: 270kcal | Carbohydrates: 10g | Protein: 20g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 559mg | Potassium: 186mg | Fiber: 2g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 199mg | Iron: 1mg