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chili casserole recipe from mellissa sevigny at

Keto Chili Casserole – Low Carb

  • Author: Mellissa Sevigny
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Diet: Diabetic


A keto chili casserole recipe loaded with chili, sour cream, and cheese on a spaghetti squash base. Easy to make and family friendly!


Units Scale

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)


For the chili:

  1. In a medium saucepan brown the ground meat seasoned with salt and pepper.
  2. Pour off any extra fat and discard.
  3. Add the rest of the chili ingredients and simmer for about 10 minutes.

For the casserole:

  1. In a medium bowl combine the cooked spaghetti squash and melted butter, tossing to coat.
  2. Season generously with salt and pepper to taste.
  3. Spread the squash out in a 12 – 14 inch casserole dish.
  4. Sprinkle with 3/4 cup of shredded cheese.
  5. Spread the sour cream over the cheese layer.
  6. Spoon on the chili and spread it out, leaving a 1 inch border of spaghetti squash around the edge.
  7. Top with the remaining 1 cup of shredded cheese.
  8. Bake in a 350 degree oven for 30 minutes or until heated through.
  9. 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


  • Serving Size: 1.5 cups
  • Calories: 284
  • Fat: 20g
  • Carbohydrates: 6g net
  • Protein: 23g

Keywords: keto chili casserole, keto chili bake, low carb chili casserole

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