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baked spaghetti squash casserole
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5 from 4 votes

Meat Lovers Spaghetti Squash Casserole

This low carb and keto spaghetti squash casserole is super cheesy and filled with beef and sausage and topped with pepperoni then baked in the oven! It is full of yummy Italian flavors and only 7 net carbs per serving! 
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: dinner
Cuisine: American, Italian
Keyword: gluten free, recipe for spaghetti squash, spaghetti squash casserole recipe
Servings: 8


  • 4 Cups Cooked Spaghetti Squash flesh
  • I 24 ounce jar Marinara (click here to see my favorite brand)
  • 1/2 pound Ground beef, cooked and crumbled
  • 1/2 pound Ground sausage, cooked and crumbled
  • 3 Cups Shredded Mozzarella cheese
  • Kosher salt and pepper to taste
  • 40 Pepperonis


  • Pre-heat the oven to 350F.  Spray an 9 X 13 casserole dish with cooking spray
  • Add the spaghetti squash, marinara, ground beef, sausage, and 2 cups of the mozzarella to the casserole and stir to combine.  Season with salt and pepper to taste.  Top with remaining cheese.  
  • Top with the pepperonis in a single layer.  Bake in the pre-heated oven for 25-30 minutes until hot and bubbly.  Remove from the oven, let cool for 5 minutes and serve.



Nutrition per serving (8 servings total):395 calories / 30g fat / 12g sat fat / 9g carbs / 2g fiber / 23g protein
My favorite way to cook spaghetti squash:
Pre-heat the oven to 460F. Using a fork or sharp knife, poke holes in the spaghetti squash and microwave for 5 minutes. Let cool enough to handle. Cut the squash in half lengthwise, remove the seeds, and brush each side 1 tbsp of avocado oil and season with 1/4 tsp of salt. Place face down on a baking sheet and roast for 20-25 minutes until tender.  Remove from the oven, let cool to handle, and scrape out the flesh with a fork.