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Low Carb Spaghetti Squash Casserole

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Low Carb Spaghetti Squash Casserole is a hearty, flavorful dish using spaghetti squash as a low-carb pasta alternative. Combined with ground turkey, vegetables, olives, and a blend of cheeses, this casserole is perfect for keto and low-carb lifestyles. It’s easy to prepare, packed with protein and veggies, and perfect for weeknight dinners or meal prep.

Ingredients

1 medium spaghetti squash

1 lb ground turkey

¼ cup olive or avocado oil

½ teaspoon garlic powder

1 tablespoon dried parsley

¼ cup chopped yellow onion

¼ cup chopped bell pepper (red or green)

½ cup grated Parmesan cheese (real Parmesan)

1 (3.8 oz) can sliced black olives

1 cup shredded mozzarella cheese (hand-shredded preferred)

Instructions

  • Preheat oven to 375°F (190°C).

  • Cut spaghetti squash in half lengthwise and remove seeds. Drizzle with oil and place cut-side down on baking sheet. Roast 35-40 minutes until tender. Shred flesh into strands with a fork and set aside.

  • Heat oil in skillet over medium heat. Sauté onion and bell pepper until softened, about 5 minutes.

  • Add ground turkey, garlic powder, and parsley; cook until browned and cooked through, breaking up meat.

  • Stir in sliced olives and cooked vegetables; cook 2 more minutes. Remove from heat.

  • In a large bowl, combine spaghetti squash, turkey mixture, Parmesan, and half the mozzarella. Mix gently.

  • Transfer to greased baking dish; sprinkle remaining mozzarella on top.

  • Bake uncovered 20-25 minutes until cheese is melted and bubbly.

  • Let cool slightly before serving.

Notes

Add spinach or kale for extra greens.

Use fresh herbs like basil or oregano for varied flavor.

Omit olives or substitute sun-dried tomatoes if preferred.

Store leftovers refrigerated up to 3 days; freeze for up to 1 month.

Microwave or oven reheat gently before serving.

Find it online: https://familydinnercooking.com/low-carb-spaghetti-squash-casserole/