Now that Fall is here, it is time to start implementing all of my squash recipes!
Starting with: spaghetti squash. If you have never eaten or made anything with spaghetti squash, it forms perfectly into spaghetti like strings. Yes, I know. Hence the name.
Either way, the first time you make something with it, I hope you get the same satisfaction that I got.
Now, onto this amazing low carb Spaghetti Squash Casserole. And that is exactly what it is, amazing.
This low carb spaghetti squash casserole is easy to make, although, it does take some time to bake. But let me tell you- it is so worth it!
If you are someone who does not like spaghetti squash, I will tell you, this low carb spaghetti squash casserole is flavorful enough to cancel out any worry you have about the taste of the spaghetti squash.
Spaghetti Squash Casserole | Easy Keto Dinners | Easy Dinner Recipes
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Spaghetti Squash Casserole | Easy Keto Dinners
Ingredients
- 2 Large Spaghetti Squash
- 2 Teaspoons Extra Virgin Olive Oil
- 1 Pound Italian Sausage
- 1/2 Small Red Onion, diced
- 1 Green Bell Pepper, diced
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1 Can Diced Tomatoes (14.5 Ounces)
- 1 Tablespoon Roasted Garlic
- 1 Teaspoon Italian Seasoning
- 1/2 Teaspoon Crushed Red Pepper
- 1 Cup Five Cheese Italian Blend Cheese (shredded)
- Chopped Parsley or Basil
Instructions
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Preheat oven to 375F. Slice the squash in half (lengthwise) and scoop out the seeds. Place the squash face down in a baking dish and pour half a cup of water around the squash. Bake the squash for 35-40 minutes. When the squash are cool enough to handle, use a fork to string the squash into a large mixing bowl. The strings should look like spaghetti.
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In a large skillet over medium-high heat, heat the olive oil and add the sausage, onion, bell pepper, pepper, and salt. Cook the mixture breaking apart the sausage, until the meat is browned and vegetables tender. This should take approximately 8 minutes. From there, add the drained can of diced tomatoes, garlic, Italian seasoning and red pepper flakes. Let the mixture cook until most of the liquid from the tomatoes has evaporated. Approximately 4 minutes. Stir in half a cup of shredded cheese.
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Lightly coat a 8 x 8- inch baking pan. In the baking pan, cover the bottom with an even layer of spaghetti squash. Cover the squash with a even layer of the mixture from the skillet. Cover with shredded cheese. Bake the casserole for 15 minutes.
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Enjoy!
Other Products That I Used and Loved With This Recipe:
Frying Pan: This frying pan is large and has tall sides which makes it perfect for cooking large amounts of food at once.
Mix N Chop: This tool is incredible! It makes separating meat out so easily when it is being cooked. The other day I didn’t have one of these to use, and I was miserable. This tool definitely makes working smarter not harder a real thing.
I hope you guys love this recipe as much as I do! This low carb spaghetti squash casserole is perfect for a fall day and is a great replacement of carb loaded pasta meals!
Let me know what you think in the comments below!
Happy Cooking!
I know as I am leaving this comment, fall is way past over. But I feel this dish is great to prepare anytime of the year! I have been looking for recipes that provide alternatives to grain based entrees. Vegetables make great substitutes for pizza crusts, pasta, and apparently casseroles! Thanks so much for sharing this recipe.
For sure! This is a great alternative! It is yummy and easy to make!