Keto Spaghetti Squash Casserole

Spaghetti Squash Casserole

Spaghetti Squash Casserole
Prep Time 10 mins
Cook Time 45 mins
Course Main Course
Cuisine KETO
Servings 4


  • Sea salt and black pepper, to taste
  • 3 oz Italian salami, thinly sliced
  • ½ tsp Dried Italian seasoning
  • 4 tbsp Butter
  • ½ cup Tomatoes, diced
  • 1 large Spaghetti squash, halved and seeded
  • 1 cup Onion, diced
  • 1 handful Italian flat-leaf parsley, roughly chopped
  • 4 large Eggs
  • 2 cloves Garlic, minced
  • ½ cup Kalamata olives, halved


  • Heat oven to 400 degrees and place spaghetti squash on rimmed baking sheet, cut side up. Spread 1 tablespoon of butter on each half and sprinkle with black pepper and salt. Bake for about 45 minutes to 1 hour.
  • As the spaghetti bakes, heat a skillet and add remaining butter to it. Once melted, add onions, garlic, pepper, and salt to taste. When the onion starts turning golden, add the salami and tomatoes.
  • Sauté for about 10 minutes and add in the olives.
  • Once done, scrape off the flesh from the spaghetti squash and mix it with the onion mixture. Create four wells in the mixture and crack an egg onto each.
  • Place pan in oven and bake the egg whites cook through.Just before serving, sprinkle some fresh parsley.


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Keyword Spaghetti Squash

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