Keto Million Dollar Spaghetti Squash Casserole

When you eat low carb, regular baked pasta dishes are usually off the menu. I used to miss warm Italian comfort food a lot on busy weeknights.

That is why I love making this keto million dollar spaghetti squash casserole. It gives you all the cozy flavors of baked pasta without all the extra carbs.

Spaghetti squash works surprisingly well as a noodle swap here. Once it roasts in the oven, it pulls apart into soft strands that soak up the sauce nicely.

The secret is the rich cheese filling layered right in the middle. It makes the dish taste extra creamy while keeping it completely keto friendly.

It is filling, simple to put together, and even people who do not eat low carb will happily clear their plates.

Why You’ll Love This Recipe

Never Watery – Squeezing the squash strands keeps this rich bake thick, sturdy, and never runny.

Real Comfort Food – You get all the hearty flavors of classic baked ziti without the high carb count.

Rich Creamy Layer – The velvety cream cheese and ricotta filling adds incredible richness to every single bite.

Hearty Double Meat – Combining seasoned ground beef with savory Italian sausage creates deep and robust Italian flavor.

Recipe Ingredients

For the Squash

• 1 Large Spaghetti Squash (About 3 lb)
• 1 tbsp Olive Oil
• 1/2 tsp Salt

For the Meat Sauce

• 1 lb Ground Beef
• 1/2 lb Italian Sausage, Casings Removed
• 3 cloves Garlic, Minced
• 1 1/2 cups Low Sugar Marinara Sauce
• 1 tsp Italian Seasoning

For the Creamy Layer

• 6 oz Cream Cheese, Softened
• 1 cup Whole Milk Ricotta Cheese
• 1/4 cup Sour Cream
• 1/2 cup Grated Parmesan Cheese
• 1 Large Egg
• 1/2 tsp Garlic Powder
• 2 tbsp Fresh Parsley, Chopped

For the Topping

• 2 cups Shredded Mozzarella Cheese
• 2 tbsp Fresh Basil, Chopped

How To Make

Step 1

Preheat the oven to 400°F. Halve the spaghetti squash lengthwise, scoop out the seeds, brush with olive oil and sprinkle with salt. Roast cut side down on a lined baking sheet for 35 to 40 minutes until tender.

Step 2

Scrape the squash into strands with a fork and let it cool slightly. Wrap the strands in a clean towel and squeeze out as much liquid as possible, which keeps the casserole from getting watery. Lower the oven to 375°F.

Step 3

Brown the ground beef and sausage in a large skillet over medium-high heat, breaking them up, for 8 to 10 minutes. Drain the fat, add the garlic and cook for 1 minute, then stir in the marinara and italian seasoning and simmer for 5 minutes.

Step 4

In a bowl, mix the cream cheese, ricotta, sour cream, parmesan, egg, garlic powder and parsley until smooth.

Step 5

Grease a 9×13 inch baking dish and spread half of the squash in the bottom. Dollop the creamy mixture over it and spread gently, then top with the remaining squash.

Step 6

Spoon the meat sauce evenly over the top and cover with the mozzarella.

Step 7

Bake for 25 minutes until bubbly and golden. Let it rest for 10 minutes, then sprinkle with basil and serve.

Tips

Squeeze Out as Much Liquid as Possible

Spaghetti squash holds an incredible amount of natural water. If you skip squeezing it out, your casserole will turn into a soupy mess in the oven.

My favorite trick here is to let the strands cool down first, wrap them in a clean dish towel, and wring it out with both hands.

You will be surprised by how much water comes out. Getting the squash as dry as you can keeps the layers thick and rich.

Do Not Overbake the Squash First

You want the squash strands to be tender but still slightly firm when they come out of the first roast.

Remember that the squash will bake a second time for another 25 minutes inside the casserole dish.

From my experience, if the strands are too soft in the beginning, they will turn into mush during the final bake. Check them around 35 minutes by poking the flesh with a fork.

Bring the Cream Cheese to Room Temperature

Make sure your cream cheese is totally soft before you mix the creamy layer.

If it is even a little bit cold, it will leave small lumps that will not blend smoothly into the ricotta and sour cream.

You’ll get the best results if you set the block on the counter about an hour before starting so it whisks into an even, velvety spread.

More Recipes

• Keto Cheesy Breadsticks
• Keto Chicken Alfredo with Zoodles
• Keto Chicken Parmesan
• Keto Garlic Bread
• Keto Zucchini Lasagna

Frequently Asked Questions

How do I keep the casserole from getting watery?

Squeezing the cooked squash strands inside a clean kitchen towel is the key step because squash holds plenty of natural water.

You can also let the strands rest in a colander for ten minutes before squeezing them to get rid of as much liquid as possible.