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Close-up of a portion of baked spaghetti squash casserole on a marble surface.

Baked Spaghetti Squash Casserole (Paleo, Whole30, Keto)

A healthy, low-carb casserole featuring roasted spaghetti squash topped with marinara and cheese, perfect for paleo, Whole30, and keto diets.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup marinara sauce
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
Garnish
  • Fresh basil for garnish

Method
 

  1. Preheat oven to 400°F (200°C). Cut squash, scoop seeds, and roast cut side down for 30-40 mins.
  2. Scrape flesh into strands, then mix with marinara and ricotta in a bowl.
  3. Transfer mixture to a baking dish, top with mozzarella and Parmesan.
  4. Bake for 15-20 mins until bubbly and golden, then garnish with basil.

Notes

This dish is a flavorful low-carb alternative to traditional spaghetti casserole.