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Spaghetti Squash Casserole

Delicious vegetable spaghetti smothered with a gluten-free creamy garlic alfredo sauce opped with broiled cheese and only 6 grams of net carbs? YES, PLEASE! This amazing side dish is Keto-friendly. Can I get a hallelujah from the pasta lovers following a Keto lifestyle? It's also a great veggie option if you are using the "Plate-It" method from the 2B Mindset program! We had it with naked boneless chicken wings (aka, diced chicken breast - haha) and a side salad. SO DANG YUMMY.


  • 1 whole spaghetti squash
  • 1/4 cup unsalted butter
  • 1 cup heavy cream
  • 1/2 cup unsweetened almond milk
  • 3 garlic cloves, crushed
  • 1/4 cup fresh parsley, finely chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups shredded parmesan
  • 1 cup shredded mozzarella


  1. Preheat oven to 400°F
  2. Grease a 9x13-inch baking dish with butter and set aside.
  3. Line a baking tray with parchment paper and set aside.
  4. Pierce the skin of the spaghetti squash a few times with a knife, then microwave on high for 5 minutes (this makes it a LOT easier to cut the squash in half)
  5. After removing from microwave, cut the squash lengthwise to divide it in half.
  6. Use a tablespoon to scrape out all the spaghetti squash seeds and discard them.
  7. Brush the cut-side of each squash half with olive oil
  8. Place each half of the squash, cut side down, onto the prepared baking tray and back for 30 to 40 minutes (or until a knife inserted into the squash shell easily, the inside of the squash is golden, and you can pull apart the vegetable spaghetti from the skin - - the smaller the squash, the faster it will cook).
  9. Remove from oven and flip the squash halves over using an oven mitten. Let the steam evaporate for 10 minutes.
  10. Keeping the oven mitten on, hold the squash with one hand and pull apart the spaghetti with a fork, scraping the flesh.
  11. Place the spaghetti noodles into the prepared baking dish and spread evenly to cover the dish. Set aside while making the alfredo sauce.
  12. In a small saucepan, melt butter over low heat.
  13. Stir in heavy cream, crushed garlic, salt, pepper, and shredded Parmesan.
  14. Stir and cook on low heat, simmering the sauce for 1 to 3 minutes until the cheese is melted and the sauce thickens.
  15. Stir in chopped parsley.
  16. Stir in unsweetened almond milk to make the sauce thinner and easy to pour, if necessary.
  17. Pour the sauce over the noodles in the baking dish and use a spoon to combine the sauce with the noodles. Stir well to make sure the noodles are covered.
  18. Add shredded mozzarella all over the baking dish and bake at 350°F for 15 minutes. Then if cheese is not broiled, switch the oven to broil mode for 1 to 2 minutes to broil cheese on top.

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