Keto Stuffed Spaghetti Squash with Meat Sauce
Ingredients
1 medium spaghetti squash
1 lb ground beef (or ground turkey/pork/sausage)
1 cup sugar-free marinara sauce (check labels for no added sugar)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp olive oil
1 tsp Italian seasoning
Salt & pepper to taste
Instructions
Roast the spaghetti squash
Preheat oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Brush the inside with olive oil and sprinkle with salt & pepper.
Place cut side down on a baking sheet and roast for 35–40 minutes, until tender.
Cook the meat sauce
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat if needed.
Add garlic and cook for another minute.
Stir in marinara sauce, Italian seasoning, salt, and pepper. Let simmer for 5–10 minutes.
Shred the squash
When the spaghetti squash is done, use a fork to scrape the flesh into strands, but leave it inside the shell (like in your picture).
Assemble
Spoon the meat sauce over the spaghetti squash halves.
Sprinkle mozzarella and Parmesan cheese on top.
Bake again
Return to the oven for 10–15 minutes, until the cheese is melted and bubbly.
Nutrition (per serving, serves 4)
Calories: ~320
Fat: 20g
Protein: 22g
Net Carbs: ~7g
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