This low carb and keto spaghetti squash casserole is super cheesy and filled with beef and sausage and topped with pepperoni then baked in the oven! It is full of yummy Italian flavors and only 7 net carbs per serving!
I think this Spaghetti Squash Casserole is my new favorite recipe on the blog. You see, I am not ashamed to admit that I ate the whole casserole. It was my lunch for over a week and I think I could eat it everyday if I had to!
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This low carb and keto spaghetti squash casserole is super cheesy and filled with beef and sausage and topped with pepperoni then baked in the oven! It is full of yummy Italian flavors and only 7 net carbs per serving!
Ingredients
- 4 Cups Cooked Spaghetti Squash flesh
- I 24 ounce jar Marinara
- 1/2 pound Ground beef, cooked and crumbled
- 1/2 pound Ground sausage, cooked and crumbled
- 3 Cups Shredded Mozzarella cheese
- Salt and pepper to taste
- 40 Pepperonis
Instructions
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Pre-heat the oven to 350F. Spray an 9 X 13 casserole dish with cooking spray
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Add the spaghetti squash, marinara, ground beef, sausage, and 2 cups of the mozzarella to the casserole and stir to combine. Season with salt and pepper to taste. Top with remaining cheese.
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Top with the pepperonis in a single layer. Bake in the pre-heated oven for 25-30 minutes until hot and bubbly. Remove from the oven, let cool for 5 minutes and serve.
Notes
Pre-heat the oven to 460F. Using a fork or sharp knife, poke holes in the spaghetti squash and microwave for 5 minutes. Let cool enough to handle. Cut the squash in half lengthwise, remove the seeds, and brush each side 1 tbsp of avocado oil and season with 1/4 tsp of salt. Place face down on a baking sheet and roast for 20-25 minutes until tender. Remove from the oven, let cool to handle, and scrape out the flesh with a fork.
Nutrition
- Calories: 395
- Fat: 30g
- Saturated Fat: 12g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 23g
Keywords: gluten free, recipe for spaghetti squash, spaghetti squash
