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I am in love with Spaghetti Squash! And this low carb Baked Spaghetti Squash Spaghetti is a Winner For Dinner!

It tastes like a mix between spaghetti and lasagna. . . So you know it must be good!

I do most of my prep a few days before.

I cook up a huge amount of ground beef with onions and bell peppers, then seperate them into servings for other dinners (like tacos, spaghetti, and my Stroganoff). Check out my One week Keto Meal Plan with Ground Beef

I also like to bake my spaghetti squash all in one go in the oven (check out how I do it here).

So putting this recipe together is fairly easy for me.

If you decide to do it all in one day, it can take quite a bit of time. With cooking the meat AND baking the spaghetti squash.

INGREDIENTS:

(1 large, or 2 small) Baked/cooked spaghetti squash (directions here)

cooked ground beef (with onions and bell peppers optional)

1 jar of sugar-free marinara sauce

Seasonings for spaghetti sauce optional (worchestershire sauce, balsamic vinegar, thyme)

1 block of Cream Cheese

1/4 C. Sour Cream

1 tsp. Italian seasoning

1 C. parmesan Cheese.

1-2 C. Mozzerella Cheese to put on top.

Directions

Preheat oven to 350 Degrees F.

Combine meat with marinara sauce, season to taste, set aside while simmering.

Combine softened cream cheese, sour cream, italian seasoning, and parmesan cheese in a bowl.

Shred Spaghetti Squash and put at the bottom of greased 8×10 pan (mine is glass). Layer lightly with part of spaghetti sauce, layer all of the cream cheese mixture, add the remainder of the spaghetti sauce on top. Cover with mozzarella cheese, then place in the oven and bake for 25 minutes.

And you are done!

My kids love this, and complain that I don’t make enough!

As a mom, that is really rewarding, because I try, (and fail) so many times, trying to make their food (and drinks) and lives a little bit healthier.

What did you think of the low carb baked spaghetti squash spaghetti?