This super easy and satisfying low carb cheesy spaghetti squash skillet will be a huge hit with the entire family! Tender strands of spaghetti squash swimming in a tangy meat sauce and loaded with stringy mozzarella cheese? What’s not to love?!?!
This is the last of my keto spaghetti squash recipe series this week and it’s the hand’s down favorite of the Hungry dudes. I loved them all, but even I can’t deny that the sheer comfort food awesomeness of this keto cheesy spaghetti squash skillet makes it a real winner!
Like all of this week’s low carb spaghetti squash recipes, this one is super easy – maybe even the easiest, since all you have to do is brown the meat, pour in the sauce and simmer for a bit and then add the cooked spaghetti squash. Top it with a massive amount of mozzarella cheese and even the most die hard pasta fans will have to admit that this cheesy spaghetti squash skillet is a contender.
I prefer to make this keto cheesy spaghetti squash skillet with my easy keto marinara sauce, but any quality jar sauce will do in a pinch – just make sure that it’s sugar free and you should be OK.
For store bought, my favorite keto friendly marinara sauce is Rao’s – it costs a little more than mainstream store brands, but is really tasty and free from all the fillers and junk that a lot of cheaper brands contain.
Up to you, those are just my recommendations!
There is a lot of controversy on the best way to cook spaghetti squash, I usually pierce mine all over and microwave them for about 12 – 15 minutes depending on how large they are. It works well for me usually, but every once in awhile I’ll get a mushy one and I’m not sure if it’s overcooked or just a hybrid less stringy squash variety that I might have bought. It’s tasty either way.
You can use whatever your preferred method of cooking is to get tender, stringy strands of spaghetti squash that successfully mimic pasta.
As a final note, this keto cheesy spaghetti squash skillet reheats well all week, making it the perfect low carb lunch option if you have access to a microwave at your work or school!
CHEESY SPAGHETTI SQUASH SKILLET RECIPE VIDEO ??
Keto Cheesy Spaghetti Squash Skillet – Low Carb
- Yield: 6 servings 1x
Description
Tender strands of spaghetti squash swimming in a tangy meat sauce and loaded with stringy mozzarella cheese? What’s not to love?!?! Keto, Atkins, Egg Free, Nut Free, Gluten Free
Ingredients
- 1 lb ground beef (85/15)
- 1 1/2 cups easy keto marinara sauce
- 4 cups cooked spaghetti squash
- 1/4 cup grated parmesan cheese
- 1 1/2 cups shredded whole milk mozzarella
- fresh basil or parsley to garnish
Instructions
- Heat a large oven proof skillet and add your ground beef to it.
- Season with salt and pepper and cook 5 minutes, stirring so the beef is in fine pieces rather than large chunks.
- Add the marinara sauce and cook for 3 minutes.
- Add the spaghetti squash and parmesan cheese and stir well to combine.
- Top with the shredded mozzarella.
- Bake at 375 degrees for 20 minutes or until the cheese is melted and turning golden brown.
- Serve garnished with chopped fresh basil or parsley if desired.
- Category: Low Carb Dinner Recipe
- Cuisine: Italian
Nutrition
- Serving Size: 1/6th of skillet
- Calories: 330
- Fat: 23g
- Carbohydrates: 7g net
- Protein: 23g
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Emma Keith says
The EASIEST weeknight dinner. I simplified it to the max (busy college student over here…) — stuck the halved squash in the instant pot for 7 mins+ 8-10 mins to come to pressure, and it was done (compared to the 45-60 mins of bake time that it takes in the oven). Made it even more easy and used a jar of Rao’s marinara — my absolute fave — and even MORE easy by buying a bag of frozen meatballs, halving them, and throwing them on top! Dinner was ready in 30-40 mins (most of that being cook time). HUGE. FAN. A little more expensive, but so delicious and healthy and easy! And so worth it. It made plenty for my partner and I to have all week for leftovers. Love love love!
★★★★★
Erin says
Omg! Thank you so much for this delicious recipe! I’m a horrible cook, but this was soooo easy and turned out delicious!!!
★★★★★
Jessica says
This is so good and comes together so easily. I added onion and garlic to mine. Love it!
★★★★★
Ken says
I made tonight. First time for spaghetti squash. I put a little melted butter instead of olive oil and salt and pepper on the squash. Used some left over jar spaghetti sauce. It turned out great!
KB
PS please don’t try and sell me stuff.
Snurfles says
This is NOT a stovetop recipe. I have no oven and cannot make anything that requires an oven. I was extremely disappointed to read the recipe and find out that it in fact requires baking.
Mellissa Sevigny says
You can put a lid on the skillet and cook it on low heat on the stovetop and get the same results – the oven really just melts the cheese.
H says
I’ve made this several times now and it is hands down my favorite keto recipe. I haven’t had any issues with cooking the squash – I cut it in half, clear out the seeds and stuff the cavity with rosemary(it adds a fancy layer of flavor) then bake for 45 – 50 minutes at 400 degrees. So.freakin’.good.
★★★★★
Maria says
Tonight i made your KETO CHEESY SPAGHETTI SQUASH SKILLET – LOW CARB recipe. Wow, beyond delicious. I used your Marinara Sauce recipe as well and the results were amazing. This recipe is not only delicious but also easy. I roasted the butternut squash earlier in the day – a real time saver. A real keeper.
★★★★★
Lynda says
Made this tonight for the whole family. It was wonderful! Everyone enjoyed it (2 teens and hubbie). They were all really stunned it was spaghetti squash. I might add some ricotta next time. Reminded me of baked ziti. Definitely plan to make it again. Thank you Mellissa.
★★★★★
Marj says
Absolutely delicious and SO easy! It definitely feeds that need for Italian food.
★★★★★
Genine says
I love spaghetti squash!! I’ve used it to replace pasta even before lowering my carbs, I’m not a pasta lover, but enjoy the other parts of pasta dishes. This is so good:)
★★★★★
PMFL says
We loved it. Great starter dish for those who are skeptical about how good a pasta alternative can be! It was easy to make and the homemade marinara freezes well for next time too.