This Keto Million Dollar Spaghetti Casserole is the perfect low-carb twist on a classic comfort dish. It’s rich, creamy, cheesy, and layered just like the traditional version — but without all the carbs. With a flavorful meat sauce, a velvety cream cheese mixture, and plenty of melty mozzarella, this dish feels indulgent while still staying keto-friendly. It’s perfect for family dinners, meal prep, or impressing guests with a hearty keto casserole.
Ingredients
For the “Spaghetti” Layer
1 large spaghetti squash (or 2 medium zucchini, spiralized)
2 tbsp olive oil
Salt and pepper, to taste
For the Meat Sauce
1 lb (450 g) ground beef or Italian sausage
1 cup sugar-free marinara sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
Salt & pepper to taste
For the Creamy Layer
1 cup ricotta cheese or cottage cheese
4 oz (115 g) cream cheese, softened
½ cup sour cream
½ cup grated Parmesan cheese
For the Topping
1½ cups shredded mozzarella cheese
Chopped parsley (optional)
Instructions
- Prepare the Spaghetti Squash (or Zoodles)
Preheat oven to 400°F (200°C).
Cut the spaghetti squash in half, remove seeds, drizzle with olive oil, and season with salt & pepper.
Place cut-side down on a baking sheet and bake for 35–40 minutes until tender.
Once cool enough, scrape out the strands with a fork and set aside.
(If using zucchini noodles, lightly sauté for 2–3 minutes to remove moisture.)
- Make the Meat Sauce
Heat a skillet over medium heat.
Add ground beef and cook until browned; drain excess fat.
Stir in marinara sauce, garlic powder, onion powder, Italian seasoning, salt, and pepper.
Simmer for 5 minutes and set aside.
- Make the Creamy Layer
In a mixing bowl, combine ricotta (or cottage cheese), cream cheese, sour cream, and Parmesan.
Mix until smooth and creamy.
- Assemble the Casserole
Lower oven temperature to 350°F (175°C).
Lightly grease a baking dish.
Add the spaghetti squash (or zoodles) as the bottom layer.
Spread the creamy cheese mixture on top.
Add the meat sauce evenly over the creamy layer.
Sprinkle shredded mozzarella over everything.
- Bake
Bake uncovered for 25–30 minutes, or until hot and bubbly and cheese is melted and golden.
- Serve
Let it rest for 10 minutes, slice into squares, garnish with parsley, and enjoy your keto-friendly comfort meal!
Enjoy