Twice Baked Spaghetti Squash Casserole

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My Keto Spaghetti Squash Casserole recipe has been baked to perfection. The fantastic flavors in this casserole are spaghetti squash, garlic, and flavored cream cheese, herbs de Provence, and it’s topped with melted mozzarella cheese. This Twice Baked Spaghetti Squash is so rich and creamy you’ll never know it is low carb and also has a low-fat option. It is a great side dish or entree all on its own. 

I have to admit that the first time I tried spaghetti squash I didn’t really like it. I was comparing it to butternut squash in my head and it is very bland in comparison. Over the years I realized that although I didn’t like it plain I do love spaghetti squash in casseroles and with sauces on it.

If you or someone in your house isn’t a fan of eating their vegetables, they are not alone. It’s a problem many of us face because sometimes if the veggies aren’t cooked right or have the right ingredients, they can taste sort of blah. Well, I will tell you that this gluten free keto spaghetti squash casserole is anything but blah, and you won’t have any problems eating this squash! This delicious dish will be pleasing to everyone, and it happens to be gluten-free and grain-free too.

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I’m also not ashamed to admit that I will sneak healthy foods into my recipes to get the kids to eat them. Sometimes it can take a while to get your taste buds in tune with healthy foods. With all the easy processed food that you can get pretty much anywhere, it tricks us into thinking it’s good. But in reality, it’s full of unhealthy ingredients and preservatives. Thankfully, I can get my kids to eat this cheesy spaghetti squash casserole without any trouble because they love how creamy it is. They don’t even realize it’s healthy for them. 

How to Cook Spaghetti Squash

I cut my spaghetti squash in half, seeded it, and baked it upside down on a baking sheet for 40 minutes at 400. You can also cook the spaghetti squash in many other ways. You can microwave it, or cook it in a pressure cooker.

How To Make Keto Spaghetti Squash Casserole

In under an hour, you can have this incredible low carb spaghetti squash casserole on the table and ready to eat. It is one of my ultimate favorite spaghetti squash recipes. 

First Step: Warm up the oven to 350 degrees F. Spray a casserole dish with cooking spray. 

Second Step: Mix the egg, herbs de Provence, salt, and cream cheese with the spaghetti squash. Combine until smooth and creamy, then pour into a casserole baking dish. 

Third Step: Add the mozzarella cheese on top and bake for 30-40 minutes. 

How to Make Keto Spaghetti Squash Casserole a THM Fuel Pull

A fuel pull is a term in Trim Healthy Mama for a dish that is both low carb and low fat. They are very versatile and can be paired with any type of meal. For this option you will use cooked spaghetti squash, egg whites, Herbes de Provence (or another herb blend), Laughing Cow Light Swiss Cheese (or similar), salt, and mozzarella cheese. Using just egg whites and a light cheese cuts the fat down to a fuel pull level.

When Is Spaghetti Squash In Season?

You can typically find spaghetti squash in the fall months when it’s in season. Most stores keep it stocked up and for sale in the winter months all the way through spring. It’s still usually available to purchase in the summer, but there isn’t as much as there is in the fall and winter months. You can also grow it yourself if you love to garden. 

Are Spaghetti Squash and Butternut Squash The Same?

No, spaghetti squash and butternut squash aren’t the same, but they are both good for you and easy to cook with. Spaghetti squash provides a texture that is stringy and resembles spaghetti noodles when it’s cooked. Butternut squash, on the other hand, is a richer and creamier texture that is wonderful in soups and other recipes. It is naturally sweeter and does have more carbs than spaghetti squash.

You’ll also find that spaghetti squash has more of a bland flavor, so it’s easy to add other ingredients and seasonings to give it some pizzazz. Butternut squash has a lovely flavor that is both sweet and a little bit nutty. It doesn’t necessarily need as many ingredients to give it flavor because it has a lot of flavor on its own. 

How To Choose A Ripe Spaghetti Squash

If you don’t have a lot of experience cooking with spaghetti squash, you may end up trying to cook one that’s not ripe. We have all been there with various fruits and veggies, so I thought I would save you some trouble and give you a couple of pointers. 

First, you’ll need to look over the color. It should be a golden or dark yellow color. If it’s green, then it’s not ripe yet. 

Secondly, when you touch the squash, you shouldn’t be able to make a dent in it with your finger or fingernail. If you can, it may be over-ripened. 

If you buy or grow squash and it’s not ripe all the way, leave it sitting in the window where it can get plenty of sunlight. As it ripens, the green spots will turn to yellow, and it’s ready to use. 

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Keto Spaghetti Squash Casserole

Taryn Scarfone

Keto Spaghetti Squash Casserole has garlic, chive cream cheese, herbs de Provence, and mozzarella cheese.

4.94 from 15 votes

Print Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine American

Servings 6 servings

Calories 168

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 cups cooked spaghetti squash
• 1 egg
• 1 tsp herbes de provence
• 8 oz onion and chive flavored cream cheese (or similar)
• pinch salt
• 1 cup mozzarella cheese

Instructions

 

• Preheat oven to 350.
• Spray a casserole dish with cooking spray. Put the cooked spaghetti squash in the dish.
• Combine the eggs, cream cheese, herbs, and salt in a small blender. Blend until smooth. Pour over the spaghetti squash.
• Sprinkle the cheese on top. Bake for 30-40 minutes until golden.

Notes

Nutrition: each 1/2 serving (1/6th of the recipe) has 4 NET carbs.

Fuel Pull Option: sub in 2 egg whites and 6 wedges light cheese for the cream cheese (such as Laughing Cow). With these options, each 1/2 cup serving will have 3 grams of carbs and 5 grams of fat.

To Bake Spaghetti Squash: I cut my spaghetti squash in half, seeded it, and baked it upside down on a baking sheet for 40 minutes at 400. Look within the post for links to microwave and pressure cooker instructions.

To Reheat: keep refrigerated in an airtight container until ready to reheat. Warm it in the microwave for 1-2 minutes or until hot all the way through. 

To Freeze: place the cooked casserole in a container that is sealed and freeze for up to 6 months. Thaw and heat when ready to serve. 

Substitutions: you can replace the mozzarella with swiss, cheddar, or any other cheese that you enjoy.

Prep Ahead: prepare the spaghetti squash ahead of time and store it in the fridge until you are ready to prepare the meal. 

Nutrition

Serving: 0.5cup (1/6th of the recipe)Calories: 168Carbohydrates: 5gProtein: 8gFat: 13gSaturated Fat: 8gCholesterol: 65mgSodium: 307mgPotassium: 50mgFiber: 1gSugar: 2gVitamin A: 554IUVitamin C: 1mgCalcium: 152mgIron: 1mg

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Delicious Low Carb Squash Recipes You Need To Try

If you love the flavor and texture of squash or just want to add some new keto low carb recipes to your repertoire, check these ideas out. 

• Chicken Casserole with Pink Sauce
• Yellow Squash Casserole
• Spaghetti Squash Lasagna
• Creamy Butternut Squash with Rosemary

Originally Published on January 22, 2017. Revised and Republished on July 16, 2020.