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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Patti says
I consider myself a rather discriminatory keto cook. This is beyond excellent! A def yes for a weekly or monthly meal. Impressive and Iâm not a huge spaghetti squash fan. Big thumbs up from both myself and husband!
Kathleen says
I am of fan of your recipes Melissa and this recipe is delicious! I wanted to eat the whole thing but luckily one serving was so filling. Thank you so much for sharing your recipes.
Mellissa Sevigny says
So happy you liked it Kathleen!
Laura says
This is delicious!! đ I cooked the meat the day before and cooked the squash the next day. Which made it even easier to put together. Looking forward to leftovers. Thank you Melissa!
Mellissa Sevigny says
Still one of our favorites Laura, so happy it was a hit!
Ruth Ogier says
I have made this a number of times. It is quick, easy and oh so good! Thanks Melissa for all your wonderful recipes.!
Marie says
I’ve made this recipe several times. It’s delicious and rather easy once you get your spaghetti squash cooked and scraped. I just read a comment that someone made it with zoodles; I thinks I’m going to try that. Thanks for fabulous recipes Melissa. In fact, I have found many recipes on your site. Keep up the good work!
Mellissa Sevigny says
I can’t wait to try this with zoodles either Marie!
Suzanne says
Delicious! Thank you!! I want to take some leftovers for lunch tomorrow, but we are going to finish it off for supper tomorrow night instead. I’ll be making this on the regular, so yummy, filling, and satisfying. <3
Mellissa Sevigny says
Thanks Suzanne, this one is from way back in my early days of blogging but I’m so happy to hear it’s still making the rounds and that you enjoyed it!
April says
I just had a thought. This recipe does interest me and I have to get the ingredients for it. However, in my “high carb” days, I always made a dish of rice and put the chili on top of that. I think I’ll try a cauliflower rice in place of the squash!
Alicia Hodges says
100% LOVE this recipe! In fact, it’s a monthly go to in my menu calendar.
Elizabeth G says
I did a lot of searching for spaghetti squash keto recipes because we found them on-sale at the grocery store and bought 6 of them. I came across this one and was really on the fence about making it because it just sounded like a strange concept, with the sweetness of the squash. WOW OH WOW is this delicious! I added 2 tablespoons of softened cream cheese to the sour cream for a little umph. I seasoned the spaghetti squash with oil, pink himalayan salt, pepper, smidge of garlic powder and cumin sprinkled on it before putting it in the oven! I love to layer with flavors. THANK YOU!!
Linda Welling says
This comment coming from someone who never tried spaghetti squash because I knew I wouldnt like it. It is absolutely delicious . I will definitely make this again and again. Thanks for sharing this recipe.