This keto spaghetti squash casserole with creamy Alfredo sauce is calling all the pasta lovers! Crunchy vegetable spaghetti smothered with a gluten-free creamy garlic sauce topped with broiled cheese. A heaven keto fall recipe that the whole family loves.
Are you ready for fall recipes welcoming spaghetti squash as the new keto vegetable into your plate? But first, let’s talk about spaghetti squash.
What’s spaghetti squash?
Spaghetti squash is a winter vegetable also known as vegetable spaghetti or noodle squash. Its name came from its yellow-orange flesh that forms spaghetti-like strands when the cooked flesh is pulled apart with a fork.
Spaghetti squash recipes are one of these comforting meals, perfect for replacing a lasagna!
Is spaghetti squash keto-friendly?
Yes, you can eat spaghetti squash on a keto diet. It is a very low-carb and low-calorie vegetable, with only 5.5g net carbs 31 kcal per cup. It means it has a similar amount of carbs as its keto vegetable friends: cooked eggplants or Brussels sprouts.
It is an amazing vegetable to create tasty keto recipes for pasta lovers. In fact, the spaghetti strands from this squash are firm, long, tasteless, and truly mimic the texture of real spaghetti pasta.
How to cook a spaghetti squash casserole?
It is pretty easy to make a baked spaghetti squash casserole. First, you need to bake your squash to release the vegetable spaghetti. Let’s see how to cook spaghetti squash!
If you want to see this recipe a different way, have a look at my story: making the spaghetti squash casserole!
There are a few different ways to cook spaghetti squash depending on:
Here I am sharing the best method to bake spaghetti squash for the best spaghetti squash casserole. It means that the flesh will be crunchy, firm, slightly caramelized, but not watery or mushy!
First, preheat the oven to 400F (200C), the fan-forced mode works faster, and it is preferable. Then, line a large baking tray with parchment paper and lightly oil the paper.
The best way to cut a spaghetti squash to bake it evenly is to cut it lengthwise. First, trim the ends. Then, stand the squash up on one steam and cut to obtain two spaghetti squash boats.
Next, scoop out all the seeds and discard them.
Finally, place each spaghetti part with the flesh side down onto a baking sheet covered with a piece of parchment paper. Make sure you brush the paper or the squash in contact with the paper with olive oil. Finally, bake for 30-40 minutes.
The baking time is the key. If you bake your squash too much, the spaghetti squash will not form firm noodles. It will be mushy and soft. So always check the baking process by:
If the strands are yellow/golden, slightly caramelized on the sides, and come out easily, it means it is cooked through.
Flip over the two baked spaghetti squash boats and let the steam come out. When the steam is out, wear a mitten and hold the squash with one hand, and with the other hand, pull apart the flesh using a fork.
It will form long, crunchy vegetable noodles, about 5 cups per spaghetti squash. Set aside on a baking dish and discard the squash shells.
This is a cheesy spaghetti squash casserole recipe using a creamy Alfredo garlic sauce. To make the sauce, first, melt butter into a saucepan, then add heavy cream and shredded cheese – Parmesan is the best!
Stir constantly until the sauce is thick and forms strings of cheese. Now add chopped parsley, salt, and garlic, and an extra 1/2 cup of unsweetened almond milk to make a cheesy sauce, easy to pour over the baking dish.
Pour the sauce over the baking dish containing the baked squash spaghetti. Use a spoon to combine the sauce into the vegetable noodles to cover all spaghetti evenly and create a creamy garlic spaghetti squash casserole.
For the chicken Alfredo casserole lovers, you can adapt the recipe by adding 2 shredded chicken breasts into the casserole. First, combine the cooked shredded chicken into the creamy sauce and then pour onto the baking dish containing the baked squash spaghetti.
Finally, stir to evenly cover the spaghetti with the sauce and top the casserole with shredded mozzarella. Bake on medium-high heat (180C/350F) for 15 minutes to broil the cheese on top.
Yes, you can make ahead your spaghetti squash casserole. There are two options to make this keto casserole 24 hours to 48 hours before serving, depending on how you want to serve the dish.
We all sometimes love an egg-free keto breakfast, and this spaghetti squash breakfast casserole is perfect for it. Your casserole will store for up to 3 days in the fridge or freeze in single-serve airtight containers.
Then, rewarm your portion in the microwave or saucepan, or hot oven just before serving.
If you love this low-carb spaghetti squash casserole recipe, you may also want to try my other keto casserole recipes below!
Leave me a comment below if you want to see more spaghetti squash recipes on the blog! And if you made this simple spaghetti squash casserole, don’t forget to share a picture with me on Instagram.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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