Spaghetti Squash Bake (low-carb and gluten-free)

By: Amber Grangroth

Looking for a lighter, low-carb, and naturally gluten-free option for spaghetti? Look no farther, hello, spaghetti squash!

With all the flavors of spaghetti and packed full of veggies, this spaghetti squash bake is my absolute favorite way to eat spaghetti! It’s that good!

I like to add some extra oregano and basil to the sauce, and some cottage cheese to make it more creamy, but this is completely optional! I have definitely made this without the cottage cheese and it’s still wonderful!

I like to cook the spaghetti squash in the microwave. I stab several holes all around it and place it in the microwave for 5 min, turning and going for another 5 min. Usually, for a total of about 15 minutes. The squash should feel soft. Then, cut in half, scoop the seeds out, and scrape the “noodles” out. I like to cut the squash the long way, but if you want longer squash strands, cut it the short way.

After mixing everything together, top with shredded cheese and bake until cheese is golden and bubbly. The broiler can be used for 5-10 minutes if using a cast iron pan that can be placed under the broiler. Do not place a glass dish under the broiler!

I like to have a slice of sourdough toast to eat alongside it and help sop up that delicious sauce!

Spaghetti Squash Bake Recipe (low-carb and gluten-free)

Ingredients:

2 lbs ground meat (beef, pork, venison, turkey)
1 medium onion
2 jars pasta sauce
2 tsp salt
1 tsp black pepper
1 tsp dried oregano
1 tsp garlic powder
1 tsp dried basil
1 1/2 cups cottage cheese (optional)
1 large spaghetti squash cooked
2-3 cups shredded cheese such as mozzarella

Instructions:

Cook spaghetti squash, remove seeds, and scrape out the “noodles” into a large baking dish.

In a large skillet, add ground meat and diced onion and cook until meat is browned and crumbly and onion is tender.

Add pasta sauce, salt, pepper, oregano, basil, and garlic. Mix well.

Mix in the cottage cheese if you are adding, or skip this step.

Add the sauce mixture to the squash and mix well.

Top with shredded cheese and bake at 375°F for 20-25 minutes until cheese is golden and bubbly.

Serve hot! Enjoy!

Spaghetti Squash Bake Recipe (low-carb and gluten-free)

Print Recipe
Course Main Course

Ingredients
  

  • 2 lbs ground meat beef, pork, venison, turkey
  • 1 medium onion
  • 2 jars pasta sauce
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 1/2 cups cottage cheese optional
  • 1 large spaghetti squash cooked
  • 2-3 cups shredded cheese such as mozzarella

Instructions
 

  • Cook spaghetti squash, remove seeds, and scrape out the “noodles” into a large baking dish.
  • In a large skillet, add ground meat and diced onion and cook until meat is browned and crumbly and onion is tender.
  • Add pasta sauce, salt, pepper, oregano, basil, and garlic. Mix well.
  • Mix in the cottage cheese if you are adding, or skip this step.
  • Add the sauce mixture to the squash and mix well.
  • Top with shredded cheese and bake at 375°F for 20-25 minutes until cheese is golden and bubbly.
  • Serve hot! Enjoy!