Keto Million Dollar Spaghetti Squash Casserole
This comforting casserole is rich, delicious, and deeply satisfying. It is low carb, keto friendly, and perfect for family dinners.
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
Instructions
- 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.
- 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.
- 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.
- In a bowl, mix the cream cheese, ricotta, sour cream, parmesan, egg, garlic powder and parsley until smooth.
- Grease a 9x13 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.
- Spoon the meat sauce evenly over the top and cover with the mozzarella.
- Bake for 25 minutes until bubbly and golden. Let it rest for 10 minutes, then sprinkle with basil and serve.
Nutrition
Serving: 1servingCalories: 528kcalCarbohydrates: 13gProtein: 29gFat: 40g
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