We turned our favorite million dollar spaghetti into a low carb meal! This spaghetti squash casserole is cheesy, hearty, and a major family favorite. Just 8 net carbs serving.
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One of the things I love most about this time of year is the whole comfort food situation.
People don’t seem to like casseroles in the dead of summer, but they are 100% totally acceptable the minute it starts to cool off.
Sure, I miss the sunshine and my pool, but did you take a close look at this cheesy spaghetti squash casserole? Doesn’t it look dreamy?
One of my favorite pasta recipes is million dollar spaghetti so I took the idea and swapped out spaghetti squash for traditional pasta.
Total win!
This is probably one of the best spaghetti squash recipes I’ve made yet, but be sure to try out our spaghetti squash carbonara and spaghetti squash alfredo!
Ingredient Notes:
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Spaghetti Squash – A ripe spaghetti squash should be firm with a golden yellow or dark yellow color. Pick one that feels heavier than it looks for the best taste.
Ground Beef – I’m using lean ground beef in this meaty million dollar spaghetti squash casserole! If you want to mix things up feel free to use a different type of meat like ground sausage, chicken, or turkey.
Sugar-Free Marinara – You can use either a homemade marinara or a store bought. We love Rao’s Marinara! It’s perfect for Italian recipes like this spaghetti squash casserole, and we love it for low carb pizza! You’ll mix it with the ground beef to make a meat sauce.
Cream Cheese Mixture – When you make a million dollar casserole you know it’s going to be rich, creamy, and cheesy! You’ll mix together some cream cheese, sour cream, and parsley to make the center layer of the spaghetti squash casserole.
Mozzarella – You’ve got to top this casserole with something, so why not more cheese? Some grated mozzarella is perfect for topping. Parmesan would work too!
We use Thrive Market for a lot of our specialty ingredients and keto snacks or products. Their prices tend to be cheaper than the local stores and I love that you can so easily sort products by diet.
Like Costco, this is a membership site, but we find that it’s more than worth it based on the amount we save over the regular grocery store.
They have monthly or yearly plans. Check it out here.
- It’s not quite the same as real spaghetti, but it’s a very good dupe and it satisfies my pasta cravings!
- The creamy cheesy center is unreal. So rich and adds the perfect decadence to this keto spaghetti!
- I love when I can make a meal the whole family loves and this one is always a hit! It’s a surefire way to get kids to try spaghetti squash.
How To Make Spaghetti Squash:
- Prepare – To start, you’re going to cut a spaghetti squash in half. This probably sounds like an easy task, but if you’ve ever worked with spaghetti squash before you’ll know that you need to bring your muscles and a sharp knife to this game.
Spaghetti squash are HARD on the outside. Dig that knife in (carefully!) and cut all the way around. You can do it, I believe in you. 😉 Finally, scoop out the seeds!
- Bake – Drizzle some olive oil on the inside of the squash, sprinkle with some salt, and place it flesh side down on a prepared rimmed baking sheet. Roast it for about an hour.
- Spaghetti Squash – When the squash is cool enough to handle, use a fork to scrape long strands of squash out.
If you go lengthwise down the squash you’ll get short strands of spaghetti. If you go across the width of the squash, you’ll get long strands. It’s kind of counter-intuitive, but just play with it. It all tastes the same either way.
How To Make Low Carb Meat Sauce:
- Ground Beef – To begin you’ll brown up your ground beef (or whatever type of ground meat you prefer) and then dump in your favorite low carb marina.
I prefer Rao’s and use it almost exclusively when making keto spaghetti sauce. There are only 4g net carbs per 1/2 cup serving. You can find it at most any grocery store, usually up on the top shelf. It’s a little pricey, but it’s seriously the best!
- Cream Cheese Mixture: Let your meat sauce simmer away while you get to work on the million dollar aspect of this recipe: dairy goodness! Add some cream cheese, sour cream, and fresh parsley to a small bowl and stir until well combined. This mixture is so creamy and amazing.
The traditional million dollar spaghetti calls for cottage cheese as well, but it adds a fair amount of carbs so I skipped it. If you have room in your carb allowance, go ahead and add a 1/2 cup of cottage cheese to this mixture. You won’t regret it!
How To Assemble Spaghetti Squash Casserole:
- Assemble – Add half of the spaghetti squash noodles to the bottom of a 9×13 baking dish. Top that off with half of the meat sauce and then spread on all of the cream cheese mixture. Doesn’t that look amazing??
- Top – Next, add the final layers of spaghetti squash and the keto meat sauce and top that all off with some grated mozzarella and a little parsley.
- Finish – Pop this in a hot oven for 20 minutes to allow the cheese to get all warm and melty. I like to serve this with a big side salad topped with my homemade ranch dressing. This cheesy casserole will go well with anything green, like these roasted green beans!
Quick & Easy Spaghetti Squash:
We like baking the spaghetti squash for this recipe since you’ll be using the oven anyways, but there are a couple other methods that are a bit faster! You can prepare the spaghetti squash any way you like for this recipe, and then continue with adding the meat sauce and cream cheese mixture.
- Instant Pot Spaghetti Squash – This is the fastest method! Perfectly tender spaghetti squash in just a few minutes.
- Air Fryer Spaghetti Squash – It tastes similar to roasting spaghetti squash in the oven, but it takes only half the time!
Now that you are a pro at making spaghetti squash, you’ll want to check out some of my other low carb recipes that use it!
- Chicken Spaghetti Squash Casserole
- Roasted Spaghetti Squash with Bacon
- Spaghetti Squash and Meatballs
- Buffalo Chicken Spaghetti Squash
- Garlic Parmesan Spaghetti Squash
FAQs:
You can keep any leftovers stored in the fridge for 3-4 days. You can reheat the spaghetti squash casserole in the oven.
Carefully! If you’ve never cut one before you’ll be surprised at how hard the exterior of the squash can be. You will need a sharp knife. Cut all the way around the spaghetti squash length-wise until it splits in half.
When baked up into this rich, creamy million dollar spaghetti squash casserole each serving is only 8 net grams!
Spaghetti squash has an earthy, sweet flavor that pairs well with many different ingredients. It has more texture than a noodle, but it works well as a replacement in many pasta dishes.
MORE LOW CARB FAVORITES!
- Low Carb Chicken Casserole: Made with cauliflower rice, broccoli, and chicken!
- Zucchini Pizza Boats: Pepperoni on mine please, but you can add any of your favorite toppings!
- Buffalo Chicken Meatballs: We eat these for dinner, but they’re fun for game day too!
- Keto Cabbage Rolls Recipe: None of the work, all of the flavor in these unstuffed cabbage rolls!
- Cheesy Cauliflower Bake: This is a simple low carb side dish made extra easy with an air fryer!
- Keto Fried Zucchini: The perfect low carb appetizer or snack!
Million Dollar Spaghetti Squash Casserole
Ingredients
- 1 spaghetti squash 2-3 pounds
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 pound ground beef
- 24 ounces marinara store bought or homemade
- 8 ounces cream cheese
- ½ cup sour cream
- 1 tablespoon chopped parsley
- 2 cups shredded mozzarella
Instructions
For the squash:
- Preheat oven to 400 degrees. Spray a rimmed baking sheet with non-stick spray.
- Cut the spaghetti squash in half length-wise. Scoop out the seeds and discard. Drizzle the inside of the squash with olive oil and sprinkle with salt.
- Place spaghetti squash flesh side down on the prepared baking sheet at bake for 1 hour or until fork tender.
- Use a fork to scrape out long strands of squash, scraping across the width of the squash.
For the meat sauce:
- Brown the ground beef over medium heat in a large skillet.
- Drain the grease and add the marinara to the pan. Cook for 5 minutes over low heat to heat through.
For the cream cheese mixture:
- Add the cream cheese, sour cream, and parsley to a small mixing bowl and stir well to combine.
To assemble:
- Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.
- Place half of the spaghetti squash in the prepared baking dish.
- Top the squash with half of the meat sauce and all of the cream cheese mixture.
- Add the remaining spaghetti squash followed by the remaining meat sauce.
- Sprinkle on the grated mozzarella.
- Bake for 20 minutes or until cheese is melted and casserole is hot.
- Serve immediately.
Brittany says
Can you make this a day or 2 ahead of time and keep in the fridge? I usually meal prep on Sundays and casseroles are a great prep item, but not sure with the spaghetti squash… Thanks!
Karly Campbell says
Should be fine! It reheats great. 🙂
Karen says
This is a keeper recipe. It was delicious and easy (once you got the squash cut)!
Siu Yin Katzenberger says
This was wonderful! I cooked this tonight for my family, both my 5 and 4 years old loved it, my 5 year old son asked for seconds. I served it with garlic bread, as we are not a low carb eating family, I often try new recipes where I can sneak in more vegetables whenever possible. Thank you for sharing!
Karly Campbell says
So glad your family enjoyed the recipe!
Angi says
YUM! This is the first recipe of yours I’ve tried, and I can’t wait to try more! Hubs and I are doing keto and I’m always looking for tasty recipes. I made two dishes; one for my husband and daughter and one for me. I had some leftover vodka sauce so I used that, plus added some diced tomatoes. (I know tomatoes aren’t keto but my daughter was also eating it and she wants a little more variety lol.) Also added onions to the beef when I browned it. My husband isn’t a big fan of meatless meals, but I am so I only put ground beef in his casserole. Thanks so much! 🙂
Karly Campbell says
So glad you enjoyed it! I’m sure it was great with the addition of tomatoes and onions. 🙂
Judy says
I made this for dinner tonight and I am in LOVE with it! It was very satisfying. I put it together this morning and before I started layering it together, I put the squash in my strainer to help get some of the moisture out. It worked perfectly. I pulled it out of the cold fridge and right into the oven and baked it about 35 mins. I am looking forward to having it multiple times this week for lunches. Thank you for this recipe. It will be a frequent dish at our house…Keto or not.
Karly Campbell says
Glad to hear you enjoyed the recipe!
Susie Kirkland says
Thanks so much for this recipe! I realized halfway during cooking this that I did not have sour cream. I substituted Alouette Garlic & Herb spreadable cheese for the sour cream, but of course, mixed with the cream cheese it was too thick to spread. So I just dumped them into the sauce (I also did half ground beef/half Tennessee Pride hot sausage) and stirred it up well. I also topped it with fresh smoked mozzarella. It was SO delicious! This was my first time ever having spaghetti squash, and it all come together nicely. Thanks!
Karly Campbell says
Sounds like great swaps!
Em G says
OMG ty sooo much for this amazing recipe! My family and I love it, and it’s the first time we’ve tried spaghetti squash! Yum!!!
Kassidy says
Made this for dinner tonight except I substituted all the ingredients for vegan ingredients. Was absolutely delicious. Was a definite hit for the family. They were already wanting me to make it again!
Dana says
Made this for dinner tonight and it was soooo good! I did season to my taste with salt, pepper, Italian seasoning and garlic powder. I also used the shredded cheddar jack cheese from Costco instead of mozzarella. Thanks for the recipe!
Lauren says
Oh wow! Made this tonight for dinner. I love the cream cheese sour cream combo really brings out the dish. My husband and I are both on Keto so I’m always looking for low carb recipes. This hit the spot. Had some steamed broccoli on the side. I look forward to making some more of your recipes
Karly Campbell says
Glad to hear you two enjoyed the recipe! 🙂
Zigrid says
I am making this right now for a potluck! I always. appreciate being able to ring a healthier entre, thank you. I will however, add Italian seasoning mix from my herb garden as well as chopped onions in the meat sauce. For the person saying it was watery, try patting your cooked squash drier before baking, and add a scrambled egg with 1/3 cup Parmesan like other spaghetti bakes do.
Karly Campbell says
Hope it was a hit at your potluck!
Ruth says
Absolutely loved it! Mine was a bit watery Do you have the carb count?
About freezing the squash, I was surprised to find it at Costco where they were giving samples. Excellent, however, I baked mine. .
Karly Campbell says
Hi Ruth! The nutrition info is located in the recipe card. 🙂
Michelle Tolbert says
I made 2 of your casseroles as my food prep this week. The Chicken Broccoli Bake was very good, but this one was our favorite! It reminds me of a casserole I grew up with, made with egg noodles. I think the spaghetti squash makes it even better!
These were the first 2 recipes of yours I tried, but definitely wont be the last!
Karly Campbell says
So glad you enjoyed the recipes, Michelle! I know just the egg noodle casserole you’re talking about and this reminds me of that too! 🙂
Denise G says
I am trying this for dinner tonight – with spaghetti squash (and other hard squash) I usually poke holes around the squash where I’m going to cut it in half and then microwave it for 3 minutes. This softens the exterior enough so you can cut through the squash without fear of having the knife slip etc etc
Kristina Ryan says
Karly! This is my second comment in about 5 min…I just want to say I love your blog-I relate so much to what you are saying! I’m a new fan…and will be trying this recipe soon! Do you find that it gets watery with the squash? I LOOOOVVVE Rao’s sauce….Thanks!
Karly Campbell says
Hi Kristina! So glad you’re enjoying the blog!
This does release some liquid, but it really just sits in the bottom of the dish so it’s easy to avoid when scooping it out. 🙂
Kris says
To get rid of some of the liquid, pat the squash strands with paper towels before adding to the dish.
Mary says
Bland and needs more spices and is very watery
Karly Campbell says
Sorry this one didn’t work out for you! You could definitely add more spices as you see fit.
Joanne says
This looks so delicious! Another great low carb recipe to try.
Joanne M Pinette says
This spaghetti squash casserole looks SO GOOD – can hardly wait to try it!! THANKS SO MUCH!!
Karly Campbell says
Hope you enjoy!
Ellen says
Hi,
this sounds wonderful! I prefer zucchini “lasagna” to one with noodles, but it doesn’t freeze well at all.
Will this freeze well or get watery when microwaved or re-baked?
Thanks!
Ellen
Karly Campbell says
I haven’t tried freezing spaghetti squash before, so I’m really not sure.
Rose says
I’ve frozen it before and it gets pretty wet and soggy so I don’t think this would freeze well. Too bad, it looks so good but it’s only me and a pan that size would last way too long even if it was good.
E Ross says
You can cut ANY recipe in 1/2 guys. Dont miss out on some wonderful recipes because you are afraid it would make to much. This is a delicious dish nobody should miss! Nobody in my house will eat anything labeled keto or with most veggies so it’s always just me eating them. I made this and I’m not ashamed to say I ate the whole thing in about 4 days it was SO good!
THERESA CHAVEZ says
You can freeze cooked spaghetti squash by itself. Dry it up as much as possible spread on a pan and put in freezer for an hour then transfer to a seal tight bag.
Elaine says
Yes. That’s what I do.
Sue says
Would this freeze well? There are just two of us, and while I’m sure it’s delicious I don’t want to eat it every day for a week.
Karly Campbell says
I haven’t tried freezing spaghetti squash before, so I’m really not sure how well it will hold up.
cheKoz says
It would all turn into a liquidy mush
Penny Booker says
I made this a couple if weeks ago and it was really good! I added Italian sausage cause we love it and froze the leftovers. I just heated up a portion for myself today, and it came out excellent! I heated it up in the microwave on 50% because I was in a hurry, but I’m sure it would have been equally good if I had heated it up in the oven.
Karly Campbell says
Glad to hear that it froze well. Thank you!
Terran says
I would freeze it in meal portions and once thawed, reheat in the oven without a cover. Any water left in the spag squash will turn the dish to mush in the microwave.
Karen says
I think you could easily halve this recipe. Use a small spaghetti squash or save half the squash for a different recipe.