Keto Spaghetti Bake

Name: Keto Spaghetti Bake
Prep time: 15 min
Cook time: 70 min
Ingredients: 1 whole spaghetti squash; olive oil, for drizzling; salt, to taste; black pepper, to taste; 1 lb ground beef; 1 white onion, diced; 2 heaping tbsp minced garlic; Italian seasoning, to taste; 1 jar vodka sauce; 1 bag shredded mozzarella cheese

Spaghetti squash is one of the easiest ways to get that baked pasta feeling without using regular noodles.

Roasted spaghetti squash turns into tender strands that get mixed with a rich meat sauce made from ground beef, onion, garlic, Italian seasoning, and vodka sauce. Once everything is stirred together in a casserole dish, a full bag of mozzarella goes over the top and melts into a bubbly cheesy layer.

The sauce simmers while the squash bakes, so the flavors have time to build before everything gets combined. You still get that hearty spaghetti bake flavor, but with a low carb base that feels lighter than a traditional pasta casserole.

Perfect for keto dinners, low carb meal prep, or anytime you want something saucy, cheesy, and comforting without boiling a pot of pasta.

Jump to Recipe Jump to Video Print Recipe

Why You’ll Love This Recipe

Low carb spaghetti bake flavor without regular pasta.
Made with spaghetti squash, ground beef, vodka sauce, garlic, onion, and mozzarella.
Cheesy baked casserole texture with a saucy meat filling.
Great option for keto dinners and meal prep.
Comfort food style recipe that still feels lighter than traditional baked spaghetti.

GET RECIPES

SENT STRAIGHT TO YOU

By subscribing, you agree to our Privacy Policy. Emails are sent and managed through Kit.

Ingredients

The base of this recipe starts with a whole spaghetti squash roasted until tender enough to scrape into strands. Olive oil, salt, and pepper help season the squash before it goes into the oven, giving it a simple flavorful base.

The meat sauce is made with ground beef, diced white onion, minced garlic, Italian seasoning, and vodka sauce. Once the squash strands and sauce are mixed together, shredded mozzarella cheese is added on top and baked until melted and bubbly.

1 whole spaghetti squash
Olive oil, for drizzling
Salt, to taste
Black pepper, to taste
1 lb ground beef
1 white onion, diced
2 heaping tbsp minced garlic
Italian seasoning, to taste
1 jar vodka sauce
1 bag shredded mozzarella cheese

How To Make Keto Spaghetti Bake

Step 1: Preheat Oven

Preheat your oven to 350°F.

Step 2: Prep Spaghetti Squash

Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the inside of the squash with olive oil and season with salt and black pepper.

Step 3: Roast Spaghetti Squash

Place the squash halves cut-side down on a baking sheet and bake for 45 minutes to 1 hour, or until the flesh is tender and easily shredded with a fork.

Step 4: Brown Ground Beef

While the squash is baking, heat a large pan over medium heat and cook the ground beef until browned.

Step 5: Add Onion and Garlic

Add the diced white onion and minced garlic to the pan. Cook until the onion is softened.

Step 6: Season and Simmer Sauce

Season the beef mixture with salt, black pepper, and Italian seasoning to taste. Pour in the jar of vodka sauce, stir to combine, and let the sauce simmer on low for about 1 hour.

Step 7: Scrape Spaghetti Squash

Once the spaghetti squash is done, use a fork to scrape the flesh into strands and transfer it to a casserole dish.

Step 8: Assemble Bake

Pour the simmered meat sauce over the spaghetti squash and mix well.

Step 9: Add Cheese and Bake

Preheat the oven to 400°F. Top the mixture with shredded mozzarella cheese and bake for about 10 minutes, or until the cheese is melted and bubbly.

Step 10: Serve

Remove from the oven and let it cool slightly before serving.

Recipe Variations

Use Italian sausage instead of ground beef for a bolder flavor. The sausage adds extra seasoning and makes the bake taste more like a classic Italian casserole.
Add ricotta cheese before topping with mozzarella for a lasagna-style version. The ricotta makes the casserole creamier and gives it more of a baked pasta texture.
Mix in spinach or mushrooms with the meat sauce for extra vegetables. Both work well with vodka sauce, garlic, onion, and mozzarella cheese.
Use spicy vodka sauce or add crushed red pepper flakes if you want heat. The spice balances the cheese and gives the casserole a stronger flavor.
Top the bake with Parmesan along with mozzarella for a cheesier finish. Parmesan adds salty flavor and helps the top get even more golden in the oven.

Tips for Success

Roast the spaghetti squash cut-side down so it steams as it bakes and becomes tender enough to shred easily.
Let the vodka sauce simmer with the beef, onion, garlic, and seasonings so the flavor has time to deepen.
Scrape the spaghetti squash gently with a fork so the strands stay long and pasta-like.
Drain off excess liquid from the spaghetti squash if it seems watery before mixing it with the sauce.
Use a vodka sauce you like since it is the main sauce flavor in the finished bake.
Let the casserole cool for a few minutes before serving so it sets slightly and scoops better.

Frequently Asked Questions

Can I make this keto spaghetti bake ahead of time?

Yes, this recipe works well made ahead of time. You can roast the spaghetti squash, make the meat sauce, and assemble everything in the casserole dish before baking. When you are ready to eat, top it with mozzarella and bake until hot and bubbly.

How do I keep spaghetti squash from getting watery?

Spaghetti squash naturally holds moisture, so letting it cool slightly after roasting can help some of the steam escape. If the strands seem watery after scraping, drain off any excess liquid before mixing them with the sauce. A thicker simmered meat sauce also helps keep the final bake from getting too loose.

Can I use marinara instead of vodka sauce?

Yes, marinara sauce can be used if you do not have vodka sauce or want a more classic spaghetti flavor. Vodka sauce gives the bake a richer, creamier taste, while marinara keeps it more tomato-forward. Either one will work with the ground beef, garlic, onion, and mozzarella.

Is spaghetti squash keto friendly?

Spaghetti squash is commonly used in keto and low carb recipes because it is much lower in carbs than regular pasta. It still gives you a noodle-like texture and works well with meat sauce and cheese. The exact carb count will depend on your serving size and the sauce you use.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the casserole in the oven until heated through. The spaghetti squash may release a little liquid after chilling, so stir it together before serving.

GET RECIPES

SENT STRAIGHT TO YOU

By subscribing, you agree to our Privacy Policy. Emails are sent and managed through Kit.

Keto Spaghetti Bake

No ratings yet

A low carb spaghetti bake made with roasted spaghetti squash, ground beef, onion, garlic, vodka sauce, Italian seasoning, and melted mozzarella cheese.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 10

Servings: 6 servings

Ingredients Method Video

Ingredients

1 whole spaghetti squash
olive oil, for drizzling
salt, to taste
black pepper, to taste
1 lb ground beef
1 white onion, diced
2 heaping tbsp minced garlic
Italian seasoning, to taste
1 jar vodka sauce
1 bag shredded mozzarella cheese

Method

Preheat your oven to 350°F.
Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the inside of the squash with olive oil and season with salt and black pepper.
Place the squash halves cut-side down on a baking sheet and bake for 45 minutes to 1 hour, or until the flesh is tender and easily shredded with a fork.
While the squash is baking, heat a large pan over medium heat and cook the ground beef until browned.
Add the diced white onion and minced garlic to the pan. Cook until the onion is softened.
Season the beef mixture with salt, black pepper, and Italian seasoning to taste. Pour in the jar of vodka sauce, stir to combine, and let the sauce simmer on low for about 1 hour.
Once the spaghetti squash is done, use a fork to scrape the flesh into strands and transfer the strands to a casserole dish.
Pour the simmered meat sauce over the spaghetti squash and mix well until the squash strands are coated.
Preheat the oven to 400°F. Top the mixture with shredded mozzarella cheese and bake for about 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool slightly before serving.

Video

Tried this recipe?

Let us know how it was!

Share The Recipe

Hey, I'm Scotty

What started as just messing around in the kitchen and posting recipes online quickly turned into something way bigger than I ever expected. At first, it was just a side hustle—sharing simple, easy meals that anyone could make without overthinking it.