Spaghetti Squash Casserole is not something that I remember eating in my youth. In fact, I didn’t know what a spaghetti squash was until I was just entering my college days. Man had I been missing out.
While I did grow up in an Italian-American family, lasagna was a dish that I always looked forward to. We didn’t have it very often, but when we did… we did. I remember my mother always making 4 or 5 pans of the Italian dinner and sharing some with family, freezing some, eating some (or a lot…).
Naturally, when I started eating according to a Keto diet, I knew I had to make a low carb and high fat version of this lasagna! Layers of fatty meats, creamy cheeses and slightly crisp spaghetti squash create a dish that will be a hit for the whole family. This is my Italian Spaghetti Squash Casserole.
This recipe is a great base for others as well. Instead of ground beef, try using turkey and Mexican seasonings for a different flavor profile.
Another beautiful thing about this recipe is that it reheats and stores well. It’s also a great dish to prepare ahead, keep in the refrigerator and bake off when you’re ready to eat!
What are you waiting for? Give my Italian Spaghetti Squash Casserole a try!
What’s your favorite make ahead meal that gets you through the week? Share below!