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Top-view of low-carb meatball casserole served on a white dinner plate.

Low-carb meatball casserole

Tami DeGeeter, CPT, CNC
Introducing our irresistible low-carb meatball casserole, a mouthwatering dish of wholesome ingredients that delivers both flavor and nutrition in every bite. With tender spaghetti squash, succulent meatballs, tangy marinara sauce, and a medley of four cheeses, this dish promises to captivate your senses and satisfy your cravings. Whether you're seeking a comforting weeknight meal or a crowd-pleasing dinner for guests, our casserole offers a delicious solution that's low in carbs but high in taste. Enjoy this savory masterpiece's creamy, cheesy goodness and savor the simple pleasure of good food.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Course Lunch and Dinner
Makes 8 servings
Serving Size 2 cups
Net Carbs 17 g
*Net carbs are per serving

Ingredients
 

  • 1 large spaghetti squash
  • olive oil sprayer
  • salt and black pepper
  • 26 ounces frozen meatballs
  • 24 ounces marinara sauce
  • 8 ounces ricotta cheese
  • 4 ounces cream cheese, softened
  • ½ cup Parmesan cheese
  • 2 cloves garlic, minced
  • ¼ cup fresh parsley, minced, plus more for garnish
  • 2 teaspoons Italian seasoning
  • 1 cup mozzarella cheese, shredded

Instructions
 

  • Preheat your oven to 400F/204C.
    Close-up view of temperature knob on an oven, preheat oven to cook a meal.
  • Cut the spaghetti squash in half, scoop out and discard the seeds. Spritz with olive oil and season with salt and pepper. Place face down on a baking sheet. Bake for 20-25 minutes until the squash is al dente. A quick test for al dente - press on the top of the squash; when it’s slightly tender, it is al dente.
    Top-view of halved spaghetti squash on a baking sheet after cooking.
  • Lower the oven to 375F/190C.
    Close-up view of temperature knob on an oven, preheat oven to cook a meal.
  • Once the spaghetti squash has cooled enough to handle, scoop out the spaghetti noodles into the casserole dish.
    Top-view of cooked spaghetti squash in a casserole dish.
  • Top with the frozen meatballs and marinara sauce. Mix everything together with a spoon.
    Top-view of casserole dish with spaghetti squash, meatballs, and marinara sauce mixed together.
  • In a small bowl, add the ricotta cheese, cream cheese, Parmesan, garlic, parsley, and Italian seasoning. Stir together until blended.
    Top-view mixing ricotta cheese, mozzarella cheese, and seasonings in a small glass bowl.
  • Dollop the cheese mixture over the meatballs and noodles. Use the back of a spoon or spatula to spread the cheese evenly.
    Top view of meatball casserole with cheese mixture spread on top.
  • Sprinkle mozzarella cheese over the top.
    Top view of sprinkling mozzarella cheese on meatball casserole.
  • Bake for 1 hour covered. Remove the cover for the last 10 minutes to brown the top.
    Top view of meatball casserole out of the oven after baking.
  • Garnish with additional chopped parsley. Enjoy!
    Top view of baked meatball casserole garnished with parsley.

Nutrition

Nutrition Facts
Low-carb meatball casserole
Serving Size
 
2 cups
Amount per Serving
Calories
503
% Daily Value*
Net Carbohydrates
 
17
g
Carbohydrates
 
20
g
Fiber
 
3
g
Sugar
 
8
g
Protein
 
23
g
Fat
 
38
g
Saturated Fat
 
16
g
Trans Fat
 
0
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
93
mg
Sodium
 
1156
mg
Potassium
 
466
mg
13
%
Vitamin C
 
14
mg
17
%
Vitamin A
 
166
µg
24
%
Calcium
 
329
mg
33
%
Iron
 
3
mg
17
%
Nutrition facts are an estimate and are provided as a courtesy. Nutrition facts are sourced from the USDA Food Database. Values may vary depending on brand of ingredients used.

Equipment

Baking sheet, half sheet size made out of aluminum
Baking Sheet
Large 4.5 quart casserole baking dish
Large Casserole Dish
Keywords low-carb spaghetti & meatballs, low-carb spaghetti casserole, low-carb spaghetti meatball bake, low-carb spaghetti squash casserole
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