Low-Carb Spaghetti Squash Casserole

Recipe by Chef Kate
READY IN: 2hrs 5mins




  • Place the spaghetti squash in a large pot of water (it should float) and bring to a boil; lower heat, cover and boil gently for 50 minutes.
  • Another option is to bake the squash first-- cut it lengthwise and place the halves skin-side down in a baking dish with an inch of water; cover the dish with foil and bake at 350º F for about 45 minutes, or until meat is tender.
  • While squash is cooking, peel and slice the carrots, celery, onion and bell pepper.
  • Heat olive oil in a skillet and add the onion and carrot, with some water to prevent sticking. Sauté over medium heat for 5 minutes. Add remaining vegetables with some red pepper flakes and a dash of salt, if desired. Sauté, stirring frequently, till vegetables are barely tender, about 10 minutes.
  • Pre-heat oven (if you are cooking squash on top of the stove)to 350 degrees F.
  • Add crushed tomatoes, basil and oregano to taste, and a sprinkle of ground allspice. Squeeze in 2-5 cloves of garlic. Simmer uncovered for 15 minutes. Meanwhile, grate the mozzarella and Parmesan.
  • Remove squash from pot or oven and allow to cool until you can handle it. If it is whole, cut it in half lengthwise, then remove seeds with a spoon and squeeze any excess water out of meat.
  • Remove meat and break it up into strands with a fork or potato masher. Mix squash well with vegetables and put half in the bottom of a large baking dish. Top with half the cheeses, the rest of the squash, and then the rest of the cheeses.
  • Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 15-20 minutes before serving.