This delicious Keto Chili Casserole has a spaghetti squash base and is loaded with cheese, ground beef chili, and sour cream. It’s a saucy chili masterpiece that the entire family will love! Low carb and gluten free too!
Note: there is a 1 minute video for this keto chili casserole recipe so be sure to watch it and see how quick and easy it really is!
Raise your hand if you love cheese! Just kidding, put it down….you know I can’t really see you right???
Don’t worry though, I know how you feel. I felt your fervent love of cheese from all the way over here. Because who doesn’t love cheese? Even people who can’t eat cheese WISH they could.
What’s not to like, really? Cheese makes everything better, and that’s a fact.
Recipes containing cheese practically write themselves because I can literally start with cheese, open my fridge and grab 5 other random things to add to that cheese and BAM! Delicious.
I put a little more effort into it than that for this keto chili casserole recipe, but not much (shhh, don’t tell anyone.)
My one caution about buying pre-shredded cheese for this keto chili casserole is that you should be aware that all shredded cheese has added starch to coat the shreds and keep them from sticking together in the package. That can add a gram or two of carbs per serving, so if you are on a very low carb diet like keto (20g or less) you may want to opt for the block and shred it yourself at home.
Another option is sliced cheese – I sometimes just layer the slices in a keto casserole recipe like this one, or the Easy Cheesy Cauliflower Gratin, which uses slices of pepper jack cheese. Loaded with flavor and super easy to throw together, you definitely need to check that keto cauliflower recipe out if you haven’t already!
This cheesy keto chili casserole recipe has a spaghetti squash base, then a layer of cheese, a layer of sour cream, a layer of chili, and then more cheese (of course.) It’s hearty and satisfying, but not so heavy that it will weigh you down.
I like mine sprinkled with cilantro, but that’s completely optional. You can also serve this keto chili casserole alongside some salsa, additional sour cream, and guacamole or slices of avocado.
Whether you eat this tasty keto chili casserole as is, or garnish it with your favorite chili toppings, this one is going to be a hit with the whole family!
More family friendly keto dinner recipes:
Peruvian Chicken with Green Sauce
Keto Chili Casserole – Low Carb
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Diabetic
Description
A keto chili casserole recipe loaded with chili, sour cream, and cheese on a spaghetti squash base. Easy to make and family friendly!
Ingredients
For the chili:
- 1 lb lean ground beef (or turkey)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon chopped chipotles in adobo (optional)
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 cup prepared salsa
- salt and pepper to taste
For the casserole
- 4 cups cooked spaghetti squash
- 2 tablespoons butter, melted
- 3/4 cup sour cream
- 1 3/4 cup shredded cheddar cheese
- chopped cilantro (optional)
- sour cream, salsa, avocado to serve (optional)
Instructions
For the chili:
- In a medium saucepan brown the ground meat seasoned with salt and pepper.
- Pour off any extra fat and discard.
- Add the rest of the chili ingredients and simmer for about 10 minutes.
For the casserole:
- In a medium bowl combine the cooked spaghetti squash and melted butter, tossing to coat.
- Season generously with salt and pepper to taste.
- Spread the squash out in a 12 – 14 inch casserole dish.
- Sprinkle with 3/4 cup of shredded cheese.
- Spread the sour cream over the cheese layer.
- Spoon on the chili and spread it out, leaving a 1 inch border of spaghetti squash around the edge.
- Top with the remaining 1 cup of shredded cheese.
- Bake in a 350 degree oven for 30 minutes or until heated through.
- Sprinkle with cilantro and serve with sour cream, salsa, and guacamole or avocado slices as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: keto dinners
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 284
- Fat: 20g
- Carbohydrates: 6g net
- Protein: 23g
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sara sample says
This is one of my FAVORITE low carb meals. It is also my husband’s most requested….
Thank you
Sarah
Julie says
This was fun to make, easy and most delicious! Thank you!!!!!!
Frances says
I track all of my macros – I was plugging this into my meal plan for the week and the nutritional information seems to be off a bit. Can you verify?
Mellissa Sevigny says
I’m confident in my numbers, but feel free to use your own.
tiffany says
I’ll be honest, I wasn’t sure about this one, but I was so wrong! It was delicious! It tastes so much like tacos!! TACOS!!!
Amber says
This was so delicious! I’ve really been embracing spaghetti squash lately and looking for more recipes. This one is a keeper. Thanks!
Pat says
Made this for the first time last night and WOW! my new favorite fall dish. Looks complex but so easy to put together and comes out just as gorgeous as your photo. I actually used frozen spaghetti squash that I had cooked and shredded 3 weeks ago. I defrosted it completely, then squeezed it very dry with my ricer gadget. Worked perfectly. Baking a squash and having it on hand in the freezer is a time saver. Also used a Hot Salsa that added some extra kick.
I normally don’t like leftovers, but this will be a treat to eat again today. Am also going to try freezing a slice to see if that works well. Hope so.
And next week, I’m doing the Egg Fast again with the follow-up Egg fast the following week. The holidays are coming and I want to feel in control.
Thanks so much. I pretty much eat exclusively your recipes as they are the best, yours and All Day I Dream About Food.
nicole says
Hi there :) wonder if you froze this and was successful? :)
Thanks
Janelle says
You cannot get spaghetti squash where I live. I could use zucchini strips or something?
Mellissa Sevigny says
I don’t see why not Janelle!
stacey webb says
Yup- I can’t get spaghetti squash in the UK. It is a RARE Find. I went ahead and used butternut spaghetti strips. I know its not the best squash to have but it worked. I think I could use courgettes too- I just wonder how much water that would create.
Emerlou says
Thank you so much for this recipe!!!
Also from U.K. where it’s literally impossible to get spaghetti squash. I have just made this with courgette (zucchini), and replaced the chipotles in adobo (no chance of getting them here whatsoever) with chopped jalapeños and a little tomato paste. Stacey you’re right, the courgettes created a lot of liquid but once drained it was delicious!
Need to work out what the nutritional difference would be but hopefully still fairly low carb.
Love your site and have made lot some of your recipes :)
Rachel says
I just put this together for week one menu plan (I found you through reddit, just started keto for the second time yesterday.)
I had a thought. It may have just been me, but trying to spread the sour cream over the cheese was a little…interesting? I got it to work, but, well, next time, I’m going to mix the 3/4 cup of sour cream with the first half of the cheese and then spread it. I think it might make it easier going!
I’m so excited to try this tomorrow!!! It looks amaaaaazing.
Mellissa Sevigny says
Glad you liked it Rachel and your idea of mixing the sour cream and cheese will probably work great! Hope you’re having good success with the plan too, keep us posted on your weight loss!
Amber says
You’ve inspired me to try spaghetti squash and we loved it. My husband loved this recipe and wants to know when we are having it again. After avoiding pasta for so many years, it will be on my weekly grocery list for awhile. I’ve got lots of time to make up for. Thank you for sharing such tasty healthy meals. I always look forward to seeing what your latest creation is.
Andrea says
Another definite winner, Mellissa!! Loved it! My family ordered pizza while I ate this and I wasn’t one bit jealous! But I’m certain they’re going to love it too! Seems like it will be great leftovers!