Description
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!
Ingredients
- 4 cups Cooked Spaghetti Squash Flesh
- 1 24 Ounce Jar Rao’s Marinara
- ½ pounds Ground Beef, Cooked And Crumbled
- ½ pounds Ground Sausage, Cooked And Crumbled
- 3 cups Shredded Mozzarella Cheese, Divided
- Salt And Pepper, to taste
- 40 slices Pepperoni
Preparation
Preheat oven to 350ºF. Spray a 9 x 13 casserole dish with cooking spray.
Add 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 pepperoni in a single layer. Bake in preheated 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:
Preheat oven to 460ºF. 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 tablespoon avocado oil and season with 1/4 teaspoon salt. Place face down on a baking sheet and roast for 20–25 minutes until tender. Remove from oven, let cool to handle, and scrape out the flesh with a fork.
