This Italian Low-Carb Spaghetti Squash Casserole Recipe combines the freshness of summer foods with the comfort of a casserole. This casserole can be part of a low-carb, keto, lc/hf, diabetic, gluten-free, grain-free Atkins or Banting diet.
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I never thought I’d use summer and casserole together in the same sentence, but this main course combines them perfectly. This casserole combines fresh from the garden flavors, like tomatoes, basil, garlic, and spaghetti squash, with a creamy cheese sauce. A blanket of melted cheese adds the final touch.
I seriously had trouble getting through the photo shoot on this one. It was almost over when I licked my finger after using it to twirl the spaghetti. That garlicky goodness made me go weak in the knees.
The devil in me said, “You have enough pictures, just go ahead and eat it!”
The realistic part of me said, “Suck it up! You can’t afford the time to make this all over again just for photos. Get some good shots now!”
The fork shots were the toughest. Seriously, seeing that casserole all twirled up on the fork made me think I should take some fork in the mouth shots instead.
After the photos were done (or at least I couldn’t hold out any more). I dug in. Good thing nobody was around because I shoveled this goodness into my mouth, then somehow refilled my plate and shoveled some more. I ate the heck out of that casserole.
This Italian Low-Carb Spaghetti Squash Casserole Recipe makes a delicious summer dinner. It brings out the best in summer vegetables. It’s super easy to whip up and it might be just the way to get your kids to eat some veggies. Enjoy!
Italian Low-Carb Spaghetti Squash Casserole
This Italian Low-Carb Spaghetti Squash Casserole combines the freshness of summer foods with the comfort of a casserole. This casserole can be part of a low-carb, keto, lc/hf, diabetic, gluten-free, grain-free Atkins or Banting diet.
- 1 1.5 pound spaghetti squash halved with seeds scooped out.
- sea salt
- 1 cup heavy whipping cream
- 6 ounces Italian blend cheese finely shredded, quantity divided
- 1 4 ounce tomato peeled, seeded, and diced
- 1 clove garlic crushed
- 1/2 teaspoon onion powder
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon sea salt
- 2 tablespoons fresh basil leaves stacked and sliced.
Preheat oven to 375º Fahrenheit. Sprinkle the cut sides of the spaghetti squash and steam until al dente (about 15-20 minutes), or cook in an Instant Pot for 6 minutes using the linked recipe.
In a 1 1/2 quart saucepan bring the heavy whipping cream just to a simmer.
Add 4 ounces of the cheese (reserving 2 ounces for later), the tomato, crushed garlic, onion powder, red pepper flakes, black pepper and sea salt. Bring back to a simmer, stirring frequently. Once it comes to a simmer, remove from heat. Stir in basil.
Scoop half of the spaghetti squash into the baking dish. Spoon half of the cheese sauce over top.
Layer on the other half of the spaghetti squash, then cover with the rest of the sauce.
Sprinkle the remaining cheese over top.
Bake in the preheated oven until cheese is melted and top is lightly brown, about 20-25 minutes.
Serving size: 1/6th of the recipe
Net carbs (g): 9