This Cheesy Spaghetti Squash Bake is the perfect low-carb swap for traditional pasta casseroles. It’s creamy, cheesy, cozy, and packed with flavor — but without all the heavy carbs. The roasted spaghetti squash gives you a pasta-like texture, and when you mix it with cheese, garlic, and your favorite protein, it becomes the BEST comfort food. This recipe is trending on Pinterest because it fits low-carb, keto, and “healthy comfort food” searches that people love.
🍽️ Ingredients
(Serves 6)
For the Squash
- 1 large spaghetti squash
- 1 tbsp olive oil
- Salt & pepper
For the Filling
- 1 cup shredded mozzarella
- ½ cup shredded parmesan
- 4 oz cream cheese (softened)
- ½ cup heavy cream
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt & pepper
Optional Protein
- 1 cup cooked shredded chicken or
- ½ lb cooked ground turkey
- 4 slices crumbled bacon
👩🍳 Instructions
1. Cook the Spaghetti Squash
- Preheat oven to 400°F.
- Cut squash in half lengthwise and remove seeds.
- Drizzle with olive oil, salt & pepper.
- Bake cut-side down for 35–40 minutes, until fork tender.
- Let cool slightly, then scrape into “spaghetti” strands.
2. Make the Sauce
- In a skillet over medium heat, melt cream cheese with heavy cream.
- Add mozzarella, parmesan, garlic powder, Italian seasoning, salt, and pepper.
- Stir until melted and creamy.
3. Combine Everything
- Add spaghetti squash strands to the cheese sauce.
- Stir in chicken, turkey, or bacon if using.
- Transfer to a greased baking dish.
- Top with extra mozzarella.
4. Bake
Bake at 375°F for 15–20 minutes
until bubbly and golden on top.
🔢 Nutrition (Estimated per serving)
Without added protein
- Calories: ~240
- Protein: 10g
- Carbs: 8g net
- Fat: 18g
💡 Helpful Notes
- For extra flavor, sprinkle the top with Italian seasoning before baking.
- Add spinach, mushrooms, or broccoli for a veggie-packed version.
- You can microwave the squash if you’re in a hurry (10–12 minutes).
- Broil the top for 1–2 minutes for a browned cheesy crust.
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