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Spaghetti Squash Casserole | Easy Keto Dinners

Course Dinner, Main Course
Cuisine American
Keyword Easy Dinner Recipe, Keto Dinner Recipes
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 6 Servings
Author Babbling With Brooke

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

  1. 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. 

  2. 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. 

  3. 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. 

  4. Enjoy!