Keto Beef And Spaghetti Squash Casserole

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prep time

15 min
cook time

50 min
ready time

1 h 5 min

Keto Beef And Spaghetti Squash Casserole

36 ratings

This hearty casserole is the perfect mix of protein and veggies! Mushrooms are an ideal addition to a casserole because they are super low in carbs and give dishes a meaty bite. Spaghetti squash is also mixed throughout the casserole to give it texture, flavor and body. You will need either 1 small spaghetti squash or half of a larger one to get the 2 cups of squash needed for this recipe. Simply measure out the squash after it’s fully cooked and add it to the pan in step 5. The egg and coconut flour help absorb moisture to ensure the casserole doesn’t get watery from the squash. The recipe uses coconut milk, but feel free to use cream. You can also use ground pork instead of beef!

Net Carbs

4.3 g
Fiber

1.4 g
Total Carbs

5.8 g
Protein

27.2 g
Fats

15.6 g

275 cals

Quantity

Serving Size

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Spaghetti Squash Cooked Without Salt

2 cup
Mushrooms

1-½ cup, chopped
Olive Oil

1 tablespoon
Salt

0.5 teaspoon
Black Pepper

¼ teaspoon
Thyme, Dried

1 teaspoon
Coconut Milk by Aroy-d

1 tablespoon
Raw Egg, Yolk

1 large
Raw Egg

1 large
Ground beef

1 lb
Coconut Flour by Bob's Red Mill

1 teaspoon
Garlic

2 clove

Step 1

Preheat your oven to 375 degrees Fahrenheit. To prepare the squash, vertically cut a spaghetti squash in half and place the halves cut side down on a parchment covered sheet pan.
Step 2

Bake the squash for about 45 minutes or until it’s soft to the touch but before the squash filling is mushy. Allow the squash to cool for 15 minutes, then scoop the seeds out of the squash.
Step 3

Heat the olive oil in a pan over medium high heat. Once hot, mince the garlic and add it to the pan. Once fragrant, crumble in the ground beef. Stir the beef frequently and add in the thyme, pepper and salt.
Step 4

Dice the mushrooms and add them to the pan once the beef is nearly browned. Stir occasionally with a spoon until all of the meat is browned.
Step 5

Add in the spaghetti squash and mix together so the squash is well mixed with the beef.
Step 6

Remove the pan from the heat and allow to cool for 5 minutes. Mix together the egg, egg yolk, coconut milk and coconut flour and pour it into the pan. Mix well so everything is well combined.
Step 7

Grease a small pan and pour the mixture into the pan. Use a spatula to spread out the mixture and press it down so it’s even in the pan.
Step 8

Bake at 375 degrees for 30-40 minutes, or until the top of the pan begins to brown. Allow to cool for 15 minutes before enjoying.

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Comments 29

GryphonGlobe 4 months ago

Good recipe. I added green chili's and cheese

1
Beth a year ago

Needs a little more salt than in the recipe. But for people who say this is bland, add chili powder to it. Really gave it the flavor that would have been missing. Also, I removed the mushrooms because I don’t like them personally, swapped out the coconut milk with half and half, and the coconut flour with almond flour. Came out very good.

1
RemarkableAvocado469071 2 years ago

I drain the squash overnight and used dried shitake mushrooms which helps soak up the extra juice. I agreed with other reviewers and used hot pork chili paste.

0
JMBLS53 2 years ago

A little bland for me. I think spicy sausage and or red pepper flakes would give more flavor.

4
RemarkableArugula690587 2 years ago

From the reviews I added some parmigiana and Italian style cheese. Also basil. It was really good. Next time I will also add just a little tomato product to get that real spaghetti taste.

1
staciemarieb 2 years ago

This was disgusting. In the trash it went. I have loved every other recipe I have tried. This one is a hard pass!!!

0
NancyF 3 years ago

Turned out great! Based on other reviews I used Italian sausage and put grated cheese on top. Yum! I used heavy cream and two eggs instead of one plus a yolk and didn’t have any issues.

5
FedUp! 3 years ago

High heat and olive oil are not really a good combo since the oil breaks down. Avocado oil has a high smoke point and would be a better choice. It is excellent for sautéing and has a neutral flavor. I added some more spices and herbs and, of course, cheese.

5
Carla 3 years ago

My husband said, “This is good! Better than the last time we had it.” I said, “we’ve never had it before!” Apparently I’ve made something similar in the past and he liked this one better! I didn’t change anything in the recipe.

4
Ginarocket 4 years ago

My entire family loves this one!

2
huntke09 4 years ago

Good recipe but a little bland. I doubled the recipe since my squash was too big for just one. I added a tablespoon of dried Italian Seasoning and 1-1/2 cups of shredded 5 Cheese Italian Blend on top. Family really enjoyed but said they would like to try it again using Italian Sausage.

8
sparkles 4 years ago

It’s a good base for a recipe but it does need more for flavor. I added about 1/4 cup of chopped garlic and 1 tablespoon of dried Italian seasoning. Even with that, I think I might change the flavor profile and make it next time with curry leaves, hot peppers, and Indian spices (dried coriander, dried cumin, ginger garlic paste, turmeric)

4
Anonymous 4 years ago

can i use almond milk and almond flour

4
- jennscakes 2 years ago
  
  I would. Or try arrowroot if you have some. I use almond milk frequently.
  
  0
Lisa 4 years ago

I added 1/3 c each of celery and red onion diced 1/2 c red pepper diced 1 tbs sour cream 1 oz 2% cream cheese 1/2 tsp each if celentro and ogrengno and 1 tbsp of chives.

3
Lisa 4 years ago

So by not having r mushrooms or coconut milk or flour how many carbs are deducted? Sorry I’m new and I just went over my carb intake. Freaking out a little

0
KaylaKDetroit 4 years ago

A Very long prep for this meal, but the finish product is well worth it!

1
- UnbelievableKale701791 3 years ago
  
  You can buy frozen spaghetti squash at Walmart
  
  0
- Melissa 4 years ago
  
  I shaved off 30 mins. I scored the spaghetti squash and microwaved 5 mins. I cut in half, placed in a baking dish with an inch of water for 10 mins (per half). Worked perfectly.
  
  6
cris 4 years ago

I made this plant based by using a combo of baby bella mushrooms and a smallish portion of commercial vegan chorizo. Sautéed with onions salt and pepper, then added the mixture of 1.5 flax eggs, 2 Tbsp coconut milk, 1 Tbsp coconut flour, salt, pepper and thyme, Mixed it all up, pressed into pan and used 1.5 slices of Follow Your Heart Provolone on top, baked for 30 min at 375F. Very good, next time I’ll try adding spinach to the mix, that sounds great.

1
Tlevis 4 years ago

Made as directed but added mozza on the top and spinach to the meat mixture. Was really good. Thank you!

2
Nikki 4 years ago

What can i substitute the coconut milk with?

0
- scarletina 4 years ago
  
  Personally, I would use heavy whipping cream and then adjust recipe for the macros.
  
  0
Adricantero 5 years ago

I’m going to try this recipe this weekend! Quick question, how many servings per recipe??

0
- scarletina 4 years ago
  
  5
  
  0
Kelly Boy 5 years ago

Great recipe... Added cheese and onion. Thanks for recipe. Oh cook time and prep, shouldn't it be more like an hour and 50 minutes?

0
Nbfgwilks 5 years ago

I am redoing the recipe skipping the egg and coconut flour and milk and using Rao's marinara sauce instead. We shall see where the macros land on that.

0
Trink 5 years ago

What are the dimensions of the pan? Telling me a small pan tells nothing! I love all the suggestions to enhance the casserole.

0
- Runleeny 3 years ago
  
  Fits good in my glass 8 x 8
  
  0

Keto Beef And Spaghetti Squash Casserole

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Comments 29